Roasted Veggie Bowl

Simple • Bright • Protein-Boosted

This colorful, detox-approved bowl features a medley of roasted seasonal vegetables, drizzled with olive oil and lemon for a clean, zesty finish—topped with a hard-boiled egg for added protein and satiety. It's ideal for your one whole-food meal of the day during detox.

Ingredients (Serves 2):

• 1 small zucchini, chopped

• 1 small yellow squash, chopped

• 1 cup broccoli florets

• 1 small carrot, sliced

• ½ small red onion, sliced into wedges

• 1 tablespoon extra virgin olive oil

• Juice of ½ lemon

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

• 2 organic, pastured hard-boiled eggs, peeled and halved

• Optional extras: chopped parsley, roasted sunflower seeds, or a drizzle of tahini

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Spread vegetables in a single layer. Drizzle with olive oil, toss, and season with salt and pepper.

3. Roast for 20–25 minutes, flipping once, until golden and tender.

4. Remove from oven and drizzle with lemon juice while hot.

5. Assemble bowls with roasted veggies and top each with one halved hard-boiled egg.

6. Garnish as desired and enjoy warm or at room temperature.

Detox-Friendly Notes:

• Eggs provide clean protein and choline to support liver function

• Veggies deliver fiber and antioxidants to support elimination

• Olive oil + lemon help with nutrient absorption and detox flow