Save Brighten up your dinner routine with this Rainbow Roasted Vegetable Bowl, a vibrant and nourishing meal that combines caramelized seasonal vegetables with wholesome brown rice. This dish is as visually stunning as it is delicious, topped with a zesty fresh herb sauce that brings all the flavors together in perfect harmony.
Save Whether you are looking for a healthy weeknight dinner or a colorful meal prep option, this bowl delivers. The roasting process enhances the natural sweetness of the carrots and bell peppers, while the brown rice provides a satisfying, fiber-rich base.
Ingredients
- Vegetables: 1 red bell pepper (diced), 1 yellow bell pepper (diced), 1 cup purple cauliflower florets (or regular cauliflower), 1 cup broccoli florets, 1 cup cherry tomatoes (halved), 1 medium zucchini (sliced), 1 medium carrot (sliced), 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper.
- Grains: 1 1/2 cups uncooked brown rice, 3 cups water, 1/2 tsp salt.
- Herb Sauce: 1/4 cup fresh parsley, 1/4 cup fresh cilantro, 2 tbsp fresh basil leaves, 2 tbsp lemon juice, 1 small garlic clove, 1/4 cup extra virgin olive oil, 1/4 tsp salt, 1/8 tsp black pepper.
Instructions
- Step 1
- Preheat oven to 425°F (220°C).
- Step 2
- Arrange all chopped vegetables on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
- Step 3
- Roast vegetables for 25-30 minutes, stirring halfway, until tender and lightly caramelized.
- Step 4
- Meanwhile, rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes until rice is tender. Fluff with a fork.
- Step 5
- For the herb sauce, combine parsley, cilantro, basil, lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.
- Step 6
- To assemble, divide brown rice into bowls. Top with roasted vegetables and drizzle generously with herb sauce.
Zusatztipps für die Zubereitung
To make this recipe, you will need a large baking sheet, a saucepan with a lid, a blender or food processor, a sharp knife, a cutting board, and mixing bowls. This dish contains no common allergens, but always double-check your ingredient labels for potential cross-contamination.
Varianten und Anpassungen
You can easily swap vegetables based on what you have on hand; sweet potatoes, red onion, or asparagus are excellent alternatives. For added protein, consider tossing in some chickpeas or prepared tofu.
Serviervorschläge
Each serving of this vibrant bowl provides 360 calories, 13g of fat, 56g of carbohydrates, and 7g of protein. It pairs exceptionally well with a crisp Sauvignon Blanc or a refreshing glass of sparkling water with a twist of lemon.
Save Enjoy this wholesome Rainbow Roasted Vegetable Bowl as a complete meal that satisfies both your hunger and your health goals. It is a simple yet sophisticated way to celebrate fresh, multi-colored produce.
Recipe Questions & Answers
- → What vegetables work best for roasting?
Bell peppers, cauliflower, broccoli, zucchini, carrots, and cherry tomatoes roast beautifully. They become tender and lightly caramelized while maintaining their texture.
- → Can I prepare this ahead?
Yes! Roast vegetables and cook rice in advance. Store separately and assemble when ready to eat. The herb sauce keeps for 3-4 days refrigerated.
- → How do I add more protein?
Chickpeas, tofu, or tempeh roast well alongside vegetables. You could also top with grilled chicken, hard-boiled eggs, or hemp seeds.
- → What's the best way to reheat?
Warm vegetables and rice gently in a 350°F oven or skillet. Avoid microwaving to prevent sogginess. Fresh sauce adds brightness back to reheated portions.
- → Can I use different herbs?
Absolutely. Try dill, tarragon, or mint instead of basil. Adjust quantities to taste. The sauce base of olive oil and lemon juice remains the same.