Sheet Pan Roasted Vegetable Bowl

What’s one meal that you can always count on for being simple and amazing? Maybe it’s a bowl of creamy pasta, a delicious pizza, some rice and veggies, a hearty sandwich, or even breakfast for dinner. Whenever I’m not sure what to make and have very little energy, it’s usually a “clean out the fridge” type of dinner. Since it’s Friday, we also get our weekly CSA box of fresh produce, which I jump for joy over. So I try and make sure that all the previous goods have been used up. That’s where this Sheet Pan Roasted Vegetable Bowl comes into action. It’s also such a great way to get your daily’s worth of vegetables in ONE meal, plus it’s loaded with all the fiber, nutrients and vitamins. It’s sure to make your body feel good :). All it takes is 30-40 minutes depending on your oven, a sheet pan and some parchment paper to make like easier, a little drizzle of olive oil or your go-to marinade, and your favorite vegetables and seasonings of choice!

Sheet Pan Roasted Vegetable Bowl

By: Hannah Wanroy

April 2, 2021
3-4
40 min
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Ingredients

1-2 smaller sweet potatoes (washed, diced)
1 sweet onion
3 heads of greens (we had leftover a little bit of kale, broccoli rabe, a baby cabbage and chard)
4-5 beets (washed, peeled and diced)
2 tbsp Garlic Expressions Dressing (can omit and use olive oil or avocado oil)
1 tbsp garlic powder, 2 tsp onion powder, 1 tsp cumin)
salt and pepper to taste
1 cup sprouted lentils, cooked to liking (can switch out to your favorite grain or even omit)
protein of choice (I added two poached eggs!)
sprinkle of smoked paprika (optional)

Directions

Step 1: – Preheat oven to 425 degrees.
Step 2: - Line baking pan with parchment paper.
Step 3: - Layer washed and cut veggies on the tray and spread them out evenly. *I leave out the greens until the very end because they crisp up SO fast!
Step 4: - Drizzle Garlic Expressions or favorite oil/marinade over the top lightly.
Step 5: - Season with salt, pepper, garlic powder, onion powder and cumin.
Step 6: - Mix up your veggies so that they are lightly coated in marinade and seasonings.
Step 7: - Transfer to oven and bake for 20 minutes.
Step 8: - Make your favorite grain to pair with (if you desire). I added sprouted lentils.
Step 9: - Prepare your protein of choice, I made poached eggs and Ella LOVES them, always has!
Step 10: - Check on veggies in the oven, and flip around after 20 minutes and add 10-20 more minutes depending on how well cooked they are.
Step 11: - In the last 5-10 minutes, add your greens to the baking pan.
Step 12: - Once all the veggies are roasted, make your bowl!
Step 13: - I added any extra uncooked greens to the bottom of my bowl, layered with some crispy greens, added a few spoonfuls of lentils, topped with a hefty amount of roasted veggies, placed two poached eggs on top and lastly seasoned with additional smoked paprika, and red pepper flakes.
Step 14: - That right there is one of my ALL TIME favorite meals :).