Sheet-Pan Roasted Veggie Detox Bowl (Healthy Reset Meal)
This Sheet-Pan Roasted Veggie Detox Bowl is a wholesome, healthy reset meal perfect for returning to a balanced routine. Featuring nutrient-rich roasted vegetables paired with a protein-friendly base of quinoa or rice, it’s both satisfying and nourishing. Enhanced with optional chickpeas and a creamy tahini or yogurt sauce, this easy-to-make bowl offers vibrant flavors and comforting warmth, ideal for meal prep or a quick nutritious lunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 large sweet potato, cubed
- 2 cups broccoli florets
- 1 zucchini, sliced
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika or cumin (your choice)
Base & Extras
- 2 cups cooked quinoa or rice
- 1 can chickpeas (optional)
- Tahini or yogurt sauce (optional)
- Lemon wedges (optional, for finishing)
Instructions
- Preheat and prepare the tray: Set your oven to 220°C (425°F) and line a baking tray with parchment paper or a silicone mat to prevent sticking and for easy cleanup.
- Toss the vegetables: In a large bowl, combine the cubed sweet potato, broccoli florets, and sliced zucchini. Drizzle with olive oil, then sprinkle with salt, pepper, and paprika or cumin. Toss well until all vegetables are evenly coated with oil and seasonings.
- Roast the veggies: Arrange the seasoned vegetables in a single layer on the prepared baking tray. Roast in the preheated oven for 20-25 minutes, flipping the veggies halfway through to ensure even browning and caramelization.
- Add chickpeas (optional) and finish roasting: If using chickpeas, rinse and drain them, then add them to the tray during the last 10 minutes of roasting. This will crisp them up nicely without burning.
- Assemble the bowl: Start by placing the cooked quinoa or rice as the base in your serving bowls. Top with the hot roasted vegetables and chickpeas to allow the warmth to soften the grains and blend the flavors beautifully.
- Add sauces and garnish: Drizzle tahini or yogurt sauce over the bowl as desired. Finish with a squeeze of fresh lemon juice if you like, adding brightness and extra flavor to the dish.
- Store leftovers: Place any leftover components into airtight containers for convenient grab-and-go lunches throughout the week.
Notes
- For added protein, consider adding grilled chicken or tofu.
- Feel free to swap vegetables depending on seasonality—carrots, bell peppers, or cauliflower work well.
- Use gluten-free quinoa to keep the meal gluten-free if needed.
- Adjust spices according to your taste preference; cumin offers earthiness, paprika adds smokiness.
- This dish is easily customizable for vegan diets by choosing dairy-free yogurt sauces or skipping yogurt entirely.