Add one can lite coconut milk and one cup water to a large saucepan. Bring to a boil. Add one cup of rice. Cook for 30 minutes or until the rice has absorbed all of the liquid.
White the rice is cooking, preheat the oven to 350 degrees. Chop your vegetables into bite-sized pieces. I like to put the sweet potato and butternut squash in the microwave for a couple of minutes each to soften them before chopping.
Coat the vegetables in two tablespoons melted coconut oil, two tablespoons extra virgin olive oil, and freshly ground salt and pepper. Arrange in a single layer on a baking sheet. Bake for 30 minutes or until the veggies are fork tender. Stir the veggies halfway through baking, so they don't stick to the pan.
When you're ready to finish your dish, chop the chicken sausage. Add two tablespoons coconut oil to a large frying pan. When it's melted, add the rice. Break it up into large chunks and cook for 5-6 minutes or until it's crisped a little. Add the veggies and sausage. Cook for 2-3 minutes to crisp up the veggies and give the sausage a slight char. Serve immediately.