Sheets and bowls

We all want convenience at the end of the day when it comes to assembling a dinner that hits the spot on both taste and nutrition. I’m just a party of one, and even I want to minimize fuss on a weekday night.

Enter the one-sheet-wonder.

All you need is a large baking sheet (or two, if you’ve got a few hungry mouths to feed) and your best big single-serving bowls. Essentially, you have entered the land of roasted veggies and protein (fish, chicken, sausages, eggs, etc.), where you can choose different vegetables to cut up and roast, alongside your meat, fish or eggs. Or go vegetarian and top with seeds and nuts.

The basic recipe looks like this:

Chop and toss your vegetables into a big bowl with extra-virgin olive oil, virgin coconut oil, avocado oil, or ghee. Some of my favourites, which I rotate throughout the week, include: Brussels sprouts, cauliflower, broccoli, green beans, yam, red or green cabbage, onions. Mix in Himalayan sea salt and lots of freshly-cracked pepper (and any other spice you desire), and spread well-oiled vegetables on a parchment paper-lined large baking sheet (or two).

Now, add your meat or fish of choice. I love a substantial bone-in, skin-on chicken leg/thigh with a generous dusting of thyme, sea salt and pepper. The wonderful layer of fat keeps the meat scrumptiously moist. Another happy option is a thick slab of salmon, with lots of sea salt, pepper, and a glug of extra-virgin olive oil.

And then. Let’s not forget the humble egg. Roast up a mountain of vegetables, then pile them in your big bowl, and top with a couple of eggs fried in a smidge of virgin coconut oil. A drizzle of sriracha across your heap of comfort takes this to another level.

And don’t stop there. Play around with spices, herbs, nuts (chop some pecans with fresh minced garlic and sea salt, and sprinkle over your bowl), and nut butters (work tahini, peanut butter, or pumpkin seed butter into your veggies and healthy choice of oil before roasting).

Let’s have a peek at my recent line-up of drool-worthy bowls of love.

Roasted broccoli, cauliflower, and chunks of sausage. Nutritional yeast folded in, and topped with sriracha.


Cauliflower, red cabbage chunks, and Brussels sprouts (halved) mixed with tahini, turmeric, extra-virgin olive oil, sea salt, then roasted. Big honker of a chicken leg (bone-in, skin-on) dusted with thyme, sea salt and lots of pepper.


Roasted zucchini rounds, portabello mushrooms, cauliflower, and green onions (stems on). Topped with an egg fried in organic, virgin coconut oil.


Roasted Brussels sprouts (halved), cauliflower, broccoli, red cabbage chunks, and acorn squash. Topped with hunk of roasted salmon (not shown).


Roasted cioppini onions (so tiny and cute!), broccoli, kohlrabi, and green onions (stems on). Served with roasted skinless, boneless chicken thighs that were tossed in extra-virgin olive oil, sea salt, pepper and thyme.


The options are endless! Seriously simple and scrumptious.