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Alright I’m about to share the most embarrassingly easy recipe of all time.

And also one that is in our meal rotation at LEAST once a month, if not once a week! It’s just so dang easy, balanced and satisfying that I can’t help but make it often.

The ingredient list is very simple. and very versatile. Choose whatever roast-able veggies you have on hand. My favorites are broccoli, zucchini, sweet potato, red onion and bell pepper. I also occasionally throw in cauliflower, grape tomatoes, mushrooms, yellow squash, just depending on what I have on hand!

Then we add some delicious seasonings.

My seasoning game is pretty fluid and I often use whatever sounds good, but these are my go-to favorites, for seasoning both before the veggies are roasted and for garnishing after the bowls are assembled!

My biggest tips for the perfect roasted vegetables:

  • Do not crowd the pan. This is the number one BIGGEST thing. Make sure the veggies and chicken sausage have a little room around them. Do not pile the veggies right on top of one another. When I make this I usually end up using two large sheet pans.
  • Make sure the veggies and sausage are really evenly coated with a little olive oil and all of the spices. Get in there with your hands to get it done! To ensure, evenly cooked, perfectly crispy veggies you don’t want to skimp on the oil and you want to make sure it is over each and every veg.
  • High heat. Roast the veggies at 425 and finish off with 2-3 minutes on broil.
  • Stir halfway and rotate the pan to ensure even cooking!

Follow these tips and you’ll have perfect veggies every time!

We eat these gorgeous veggies served on quinoa or brown rice and sprinkled with fresh herbs, feta and chili onion crunch. Occasionally I’ll nix the grain and add some yellow potatoes to the mix instead. You could of course leave the sausage out for vegetarian or try a vegetarian sausage alternative.

I did mention this recipe was versatile right!? 😜

Let’s get to conquering the week ahead, fueled of course by roasted veggies! Let me know down in the comments if you give this recipe a try.

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Sheet Pan Roasted Veggie Power Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Erica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 bowls 1x
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Description

Roasted vegetable and chicken sausage top perfectly steamed brown rice for a balanced, nutritious and seriously tasty weeknight dinner. Multiple delicious servings, done in under 40 minutes, this weeknight dinner can’t be beat!

Ingredients

Scale

Roasted Veggies and Sausage

  • 1 head broccoli or broccolini, cut into florets
  • 1 red bell pepper, cut into 1-inch dice
  • 1 red onion, cut into 1-inch dice
  • 1 large sweet potato, chopped in 1 inch cubes
  • 1 zucchini, sliced in half moons
  • 4 organic chicken sausages, sliced
  • 3 tablespoons extra virgin olive oil
  • 1 heaping teaspoon each garlic powder, smoked paprika, Italian seasoning
  • 1/2 teaspoon kosher salt and fresh cracked pepper

Assembly

  • steamed brown rice, quinoa, barley or grain of choice (alternatively, skip the grain and add regular potatoes to the roasted veg)
  • chili onion crunch (see notes)
  • feta, crumbled
  • balsamic glaze

Instructions

Roasted Veggies and Sausage

Preheat oven to 425.

Line two large sheet pans with parchment paper or a silicone baking mat.

I like to place all veggies and sausage in a huge bowl, drizzle with olive oil and all the seasonings, and toss to coat really well, getting in there with your hands if you need. Then dump veggies on both trays, spreading them out evenly. Alternatively, you could add veggies and sausage straight to the pan and drizzle/season there. Make sure the veggies are not crowded or on top of each other. Roast for 25 minutes, stirring and rotating the pans halfway through. Increase oven to broil for an additional 2-3 minutes, keeping a close eye on them, until they are perfectly browned and crispy.

Assembly

Spoon brown rice into bowls. Pile on sausage and veggies. Top with chili onion crunch, feta and balsamic glaze. Dig in!

Notes

Chili onion crunch is a condiment found at Trader Joe’s. I have also seen knock off varieties at other grocery stores. You will likely find it in the Italian condiment section next to the pesto, sun-dried tomatoes, etc. If you can’t find it, you could use red chili flakes instead.

I like to use the Nonna Pias brand of balsamic glaze. You could also make it by reducing balsamic vinegar with a bit of honey or brown sugar.

As mentioned before, this recipe is very versatile so use whatever veggies you have on hand!

Make it vegan/vegetarian: omit the sausage and feta or replace with vegan-appropriate alternatives. I’ve made this recipe with garbanzo beans in place of sausage and it is super tasty!

When I was in college this was my meal-prepped lunch nearly every single week. A few minutes on a Sunday afternoon and you’ll have delicious roasted veggie bowls all week long!

Nutrition facts are just an estimate and will vary based on type/brand/amount of ingredients used!

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 420
  • Sodium: 220mg
  • Fat: 16g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 20g