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+ servings

Pizza Bowls

A quick and nutritious week night meal that feels like a weekend splurge.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Cheryl (Eat What You Sow) Adapted from Isa Does It (Isa Chandra Moskowitz)


  • 3/4 - 1 cup tangy cheddar sauce (it doesn't have to be exact)
  • 2 tbsp tomato paste
  • 6 cloves garlic (chopped)
  • 2 tbsp olive or avocado oil
  • 1 small red onion (thinly sliced)
  • 1/4 tsp salt (plus a pinch)
  • 4 vegan sausages (we like Field Roast Italian, but try Beyond sausages if gluten-free) (sliced)
  • 1 large bunch kale - 1/2 a pound or more (stemmed and chopped)

For Serving

  • 4 cups cooked brown rice (I prefer al dente short grain) or farro
  • 1/2 cup sliced olives (we like kalamata)


  1. If reheating cheese sauce, pop it in the microwave (or stir in a pot), along with the tomato paste, for a couple of minutes to heat through. Thin with boiling water until it reaches a nice consistency (you want it spoonable, but not too thin).

  2. Over medium low heat, saute garlic in about 2 teaspoons of the oil until lightly golden. Set aside.

  3. Turn heat up to medium. Saute onion in another 2 teaspoons of oil. Season with a pinch of salt. When onions are soft, add the sausages. Fry until sausages begin to brown.

  4. Add kale and 1/4 teaspoon of salt. If your pan won't hold it all, add the kale in batches until it wilts down enough to get it all in (add splashes of water and a lid temporarily, if necessary).

  5. Once the kale has cooked down, stir the garlic back in and taste for seasoning, adding some fresh black pepper.

  6. Divide rice between bowls (reheated, if necessary). Distribute the sausage and kale mixture evenly over the top. Spoon the cheese sauce over everything, and sprinkle with chopped olives.  Serve.