🍽 Serves: 4

⏲ Total Time: ~45 minutes (includes prep and roasting)

🥘 Ingredients

For the Sheet Pan Dinner:

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2 large sweet potato, peeled and diced into ½-inch cubes

1 small head of broccoli, cut into florets

1 small red onion, sliced into wedges

12 oz Andouille-style kielbasa sausage, sliced into ½-inch coins

2–3 tbsp olive oil or avocado oil

1–1½ tsp Tony Chachere’s Original Creole Seasoning (or to taste)

Optional: extra smoked paprika or thyme for added depth

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For the Cheese Grits (Dairy-Free):

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1 cup grits

3 cups unsweetened oat milk

1 cup water

1 tbsp dairy-free butter

1–1½ cups dairy-free shredded cheese (e.g. Violife cheddar)

Salt to taste

Optional: 1–2 tsp nutritional yeast for deeper cheesy flavor (Leave out!)

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Creamy Cajun Sauce (Optional but delicious):

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3 tbsp dairy-free mayo

1 tsp Dijon mustard

½ tsp smoked paprika

½ tsp garlic powder

Splash of lemon juice or apple cider vinegar

Optional: few dashes hot sauce or Tony’s

Water to thin, if needeD

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🔧 Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment or foil.

Prep Veggies:

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Toss sweet potatoes, broccoli, and red onion with olive oil and Tony Chachere’s.

Spread evenly on the sheet pan in a single layer.

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Roast:

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Roast veggies for 15 minutes.

Remove pan, stir veggies, and add sliced Andouille on top.

Return to oven and roast another 10–15 minutes, until sweet potatoes are tender and sausage is browned.

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Make Cheese Grits:

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In a saucepan, combine oat milk, water, and butter. Bring to a low boil.

Slowly whisk in grits. Reduce to low, cover, and cook, stirring occasionally, for 5-7 minutes or until thickened.

Stir in shredded cheese and optional nutritional yeast. Salt to taste.

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Make Sauce (Optional):

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Whisk all sauce ingredients in a small bowl until smooth. Thin with water if desired.

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🍽 To Serve:

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Spoon cheese grits into bowls.

Top with roasted veggies and sausage.

Drizzle with creamy Cajun sauce.

Garnish with sliced green onions or parsley if you’re feeling fancy.

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