Roasted Veggie Detox Bowl


Start the new year right with a healthy and delicious bowl of roasted vegetables. This combination of veggies supports healthy detoxification by providing sulfur compounds, chlorophyll, and fiber along with antioxidants, vitamins, and minerals. This delicious meal can be made ahead and served hot or cold.

1 large organic red onion, quartered
2 large organic carrots, sliced into ½-inch coins
2 small organic beets, cut into ¾-inch dice
1 organic sweet potato, cut into ¾-inch dice
1 head organic broccoli, florets only
6 organic garlic cloves, peeled
  2-3 tablespoons Natural Grocers Brand® Organic Extra Virgin Olive Oil
1⁄2 tablespoon Natural Grocers Brand Bulk Real Salt
1 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
1 organic lemon, sliced into 6 rounds
2⁄3 cup Natural Grocers Brand Bulk Organic White Quinoa, (to make 2 cups cooked)
1 (5-ounce) container organic baby spinach leaves
3 sprigs organic parsley, leaves chopped for garnish
For the dressing
1⁄4 cup Natural Grocers Brand Extra Virgin Olive Oil
1 organic lemon, juiced (about 2 tablespoons)
1⁄4 cup finely chopped organic parsley leaves
  Natural Grocers Brand Bulk Real Salt, to taste
  Natural Grocers Brand Bulk Organic Ground Black Pepper, to taste
Optional toppings (note: adding optional hemp or sesame seeds would negate this recipe being seed-free)
  Natural Grocers Brand Bulk Hemp or Organic White Sesame Seeds
  Natural Grocers Brand Bulk Organic Red Chili Flakes
  sliced organic avocado

1.Preheat oven to 400°F.

2. Prepare onion, carrots, beets, sweet potato, broccoli, and garlic as noted above.

3. Place the vegetables into a large bowl, add the oil and salt and pepper, and toss gently to coat.

4. Place the vegetables in a single layer on two baking sheets and top with lemon slices. Place the baking sheets into the oven for 30-40 minutes, checking periodically for doneness and to prevent burning (beets and sweet potato will be easily pierced with a fork when done).

5. Remove vegetables from the oven; discard the lemon slices.

6. While the vegetables are roasting prepare the quinoa. Rinse the quinoa well and place in a saucepan. Add 1 ⅓ cups water and salt to taste and place on the stovetop over high heat. Bring to a boil, reduce to a simmer, cover, and cook for approximately 15 minutes, or until the water has absorbed and the quinoa is fluffy. Once done, remove from heat and set aside until the vegetables are done.

7. Prepare the dressing by combining all dressing ingredients in a jar. Shake well to combine.

8. To serve, place ¼ cup cooked quinoa into a bowl, top with ½ cup baby spinach leaves and a scoop of roasted vegetables. Drizzle dressing over vegetables and top with a sprinkle of fresh parsley. Serve hot.


Nutrition per serving

per one serving

Calories Carbohydrates Protein Fat Fiber
366 kcal 32 g 6 g 25 g 7 g


Beverage Pairing

Recommended Beer Style: Golden Lager

  • Gruvi Non-Alcoholic Golden Lager Beer