2 medium potatoes or sweet potatoes, cut into 1/2-inch cubes

1 large red bell pepper, roughly chopped

1/2 tablespoon olive oil

12 ounces chicken sausage, cut into 1/2-inch pieces (mild or spicy, based on preference)

4 cups fresh baby spinach

1/4 cup shredded mozzarella cheese (or cheese of your choice)

1/2 teaspoon sea salt

Ground black pepper, to taste

1/2 cup sliced green onions, ends removed

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1. Roast the Potatoes

Preheat oven to 400°F (200°C).
Spread potato cubes on a parchment-lined baking sheet.
Roast for 35 minutes, or until fork-tender and lightly golden.
For meal prep, store cooled roasted potatoes in a covered container in the fridge.

2. Cook Sausage and Peppers

Heat olive oil in a large skillet over medium heat.
Add bell pepper and sausage pieces.
Sauté for about 10 minutes, stirring occasionally, until sausage is fully heated and peppers are tender.

3. Combine Ingredients

Add roasted potatoes, fresh spinach, shredded cheese, salt, and black pepper to the skillet.
Stir gently to combine and allow spinach to just begin wilting (3–4 minutes).
Remove from heat and sprinkle with green onions.
Adjust seasoning to taste and serve immediately.

Meal Prep Made Easy: Roast the potatoes ahead of time and store them in the fridge. This reduces weeknight prep time to under 20 minutes.
Potato Variations: Sweet potatoes or Yukon gold potatoes both work well. Choose based on your family’s preference.
Veggie Flexibility: Feel free to swap in zucchini, mushrooms, or cherry tomatoes to change up the flavor profile.
Cheese Options: Mozzarella melts beautifully, but cheddar, Monterey Jack, or a dairy-free cheese can be used.
Sausage Tips: For extra flavor, try smoked chicken sausage or Italian-style chicken sausage. Adjust spiciness according to taste.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.