This spiralized version of dirty rice uses spiralized sweet potatoes as a substitute for rice and is loaded with the bold flavors of oregano and smoked paprika. Savory chicken sausage and peppers sit atop the bed of rice for a protein and veggie packed meal.
Chicken Sausage and Peppers with Sweet Potato Dirty Rice
You can replace traditional rice with spiralized vegetable rice and make a more colorful, nutritious, and lower carb version! I love sweet potato rice especially, because it cooks perfectly al dente to the consistency of ‘regular’ rice. It fluffs up and absorbs flavor well, making each bite flavor packed.
Dirty rice is a traditional Creole dish made from white rice which gets a “dirty” color from being cooked with small pieces of meat, bell pepper, celery, and onion, and spiced with cayenne and black pepper. It sounds simple, but the flavor is robust! I’m always amazed by how much flavor gets infused in dirty rice, and with this sweet potato version, there’s a slight hint of sweetness from the sweet potatoes that’s next level.
I used chicken sausage in here, but you could also use small bits of chicken, pork, or beef. You could also use seafood, but I find that flavor wise and preparation wise, it’s easier to do one of those meats. If you want to make this vegetarian, use black eyed peas!
The sweet potato rice absorbs the vegetable broth and tomato paste, fluffs up, and creates a slightly creamy consistency that’s addictive. You will love this spiralized rice dish – and feel free to make it your own by changing up the protein!
How do you make rice from spiralized veggies?
- Check out this tutorial and easily learn how to make vegetable rice!
Nutritional Information & Recipe
Chicken Sausage and Peppers with Sweet Potato “Dirty Rice”
- 1 tablespoon extra virgin olive oil
- 9-10 ounces about 4 small links chicken sausages, sliced into 1/4” chunks
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 2 medium sweet potatoes peeled, Blade D
- 2 garlic cloves minced
- 2 celery ribs diced
- 1/2 cup chopped red onions
- 1 cup low sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- salt and pepper to taste
- chopped parsley to garnish
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sausage, peppers and let cook for 5-7 minutes or until peppers soften.
- Meanwhile, place the sweet potato noodles into a food processor and pulse until rice-like and set aside.
- Once the meat is browned, transfer to a plate with peppers and then let skillet cool down for 1 minute and then add in the garlic, celery and onions to the skillet. Let cook for 30 seconds and then add in the tablespoon of the chicken broth. Let vegetables cook for 2-3 minutes or until onions are translucent and then add in the tomato paste. Stir for 1 minute or until tomato paste coats the vegetables.
- Then, add in the sweet potato “rice,” oregano and paprika and season with salt and pepper. Stir to combine and let cook for 1 minute. Then, add in the chicken broth, stir again and let cook, covered, for 5 minutes, uncovering occasionally to stir. If the rice starts to stick to the bottom of the pan, add more chicken broth by the tablespoon. Then, add in the sausage and peppers and cook for another 2-3 minutes, or until sweet potato rice is cooked through.
- Once done, add in the parsley, stir to mix and then transfer to a serving bowl or individual bowls and enjoy.