EASY Kielbasa Bowls

For the Mustard Drizzle: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tsp grainy Dijon mustard, 1 tsp Dijon mustard, 1 tbsp finely chopped dill, and the juice of 1 lemon. Set aside.

For the Kielbasa Sauté: Heat 2 tbsp extra virgin olive oil in a skillet over medium-high heat. Add the 14-ounces of sliced Kielbasa sausage, 6 quartered mini bell peppers, and ½ thinly sliced yellow onion. Cook, tossing occasionally, until the veggies are tender and the kielbasa is browned, about 8 minutes. Add a pinch of salt and pepper.

To serve: Divide 2 cups of prepared brown rice amongst 4 bowls. Then, divide the kielbasa sauté and the 2 cups of baby arugula evenly into each bowl. Drizzle all contents with the prepared mustard drizzle. Finish by adding 1 cup of sauerkraut on top of each bowl.