Preheat oven to 425°F. Line a large baking sheet with parchment paper.

In a large bowl, toss the sweet potatoes with olive oil, garlic powder, ½ teaspoon kosher salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 15 minutes.

Remove the baking sheet from the oven. Add the sliced chicken apple sausage, bell peppers, and onion. Toss gently and spread into an even layer. Return to the oven and roast for 12 to 15 minutes, or until the sweet potatoes are fork-tender and the sausage is lightly browned.

Meanwhile, place the jasmine rice in a fine mesh strainer and rinse under cold water until the water runs mostly clear.

Combine the rinsed rice, water, and remaining ½ teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes.

Remove the rice from the heat and let stand, covered, for 10 minutes. Add the butter and fluff with a fork until the butter is melted and incorporated.

Divide the buttery rice evenly among four meal prep containers. Top with the roasted sweet potatoes, chicken apple sausage, bell peppers, and onion.

Serve immediately or refrigerate for up to 4 days.