5-ingredient sheet pan sweet potato, chicken sausage and kale (gluten free, 30 minutes)

Is this recipe gluten free? All my recipes are! I used a certified gluten free chicken sausage and double checked my dressing label. I linked the exact brands I used below!

gluten free | dairy free option | nut free

serves 2 to 4 | prep 10 min | bake 30 min | one pan

• 2 sweet potatoes, peeled and cubed

• 2 chicken sausages, labeled certified gluten free, sliced into 1/2 inch rounds (I used plain roasted chicken flavor but any flavor works!)

• 1 bag kale

• Honey dijon dressing — store bought or homemade (see below)

• Parmesan shavings for topping

Homemade honey dijon dressing:

• 1 to 2 tbsp dijon mustard

• 1 tbsp honey

• 2 tbsp olive oil

• Salt and pepper to taste

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1. Preheat your oven to 400 degrees.

2. Toss sweet potato cubes with a drizzle of olive oil, salt and pepper. Spread in a single layer on a parchment lined sheet pan. Bake for 20 minutes until the edges are beginning to caramelize.

3. While the sweet potatoes bake massage the kale with honey dijon dressing until the kale softens and is fully coated. Slice the chicken sausages into 1/2 inch rounds.

4. Remove the sheet pan from the oven. Spread the dressed kale on top of the sweet potatoes. Scatter the sliced chicken sausage rounds across the pan. Top with parmesan shavings.

5. Return to the oven for 10 minutes until the kale is slightly crispy on the edges, the sausage is warmed through and beginning to brown, and the parmesan is golden.

6. Serve immediately!

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