Go Back
–+ servings
A close-up of a Sheet Pan Veggie Bowl filled with rice, roasted vegetables like broccoli, zucchini, bell peppers, sweet potatoes, sausage, crumbled feta, and crispy onions.

Sheet Pan Veggie Bowls

Create delicious and nutritious Sheet Pan Veggie Bowls with this easy recipe. Perfect for busy families and health-conscious individuals, these bowls are a versatile and flavorful dinner solution.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Broil Time 3 minutes
Total Time 46 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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 garlic powder
  • 1 heaping teaspoon smoked paprika
  • 1 heaping teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
Assembly
  • 4 cups steamed brown rice, quinoa, barley or grain of choice alternatively, skip the grain and add regular potatoes to the roasted veg
  • 1/4 cup chili onion crunch see notes
  • 1/2 cup feta crumbled
  • 1/4 cup balsamic glaze

Equipment

  • Oven
  • Sheet pan
  • Large bowl

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Line two large sheet pans with parchment paper or a silicone baking mat.
  3. In a large bowl, combine all the chopped vegetables and sliced chicken sausage. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, Italian seasoning, kosher salt, and fresh cracked pepper. Toss well to ensure everything is evenly coated. You can use your hands to get the seasoning distributed thoroughly.
  4. Spread the seasoned vegetables and sausage in a single layer across the two prepared sheet pans. Avoid overcrowding the pans, as this will steam the ingredients instead of roasting them. Ensure the pieces are not piled on top of each other.
  5. Roast for 25 minutes. Halfway through the roasting time, stir the ingredients and rotate the pans to promote even cooking.
  6. Increase the oven temperature to broil. Broil for an additional 2-3 minutes, watching carefully to prevent burning, until the vegetables and sausage are nicely browned and slightly crispy.
  7. To assemble the bowls, start with a base of your chosen grain (brown rice, quinoa, barley, or other grain). Top with the roasted vegetables and sausage. Drizzle with chili onion crunch and balsamic glaze, and sprinkle with crumbled feta cheese.

Notes

Chili onion crunch can be store-bought or homemade. It adds a wonderful texture and a hint of spice. If you prefer not to use grains, you can add extra potatoes to the roasted vegetable mix.

Tried this recipe?

Let us know how it was!