Rainbow Roasted Vegetable Bowl

Experience a vibrant burst of color and nutrition with this Rainbow Roasted Vegetable Bowl. This easy-to-make main dish combines tender, caramelized vegetables with fluffy brown rice, all tied together by a zesty, fresh herb sauce that brings every ingredient to life.

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Perfect for a healthy weeknight dinner or a meal-prep lunch, this bowl is as versatile as it is delicious. The combination of roasted textures and the bright punch of the homemade herb sauce makes it a satisfying vegetarian meal you will want to make again and again.

Ingredients

• 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
• 1 1/2 cups uncooked brown rice
• 3 cups water
• 1/2 tsp salt
• 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: Prep the Oven

Preheat oven to 425°F (220°C).

Step 2: Prepare Vegetables

Arrange all chopped vegetables on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.

Step 3: Roast

Roast vegetables for 25-30 minutes, stirring halfway, until tender and lightly caramelized.

Step 4: Cook the Grains

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: Make the Sauce

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: Assemble

To assemble, divide brown rice into bowls. Top with roasted vegetables and drizzle generously with herb sauce.

Zusatztipps für die Zubereitung

To ensure the best results, use a large enough baking sheet so the vegetables aren't crowded; this allows them to roast and caramelize properly rather than steaming. Ensure the rice is thoroughly rinsed before cooking to remove excess starch for a fluffier texture.

Varianten und Anpassungen

You can easily swap vegetables as desired: try adding sweet potatoes, red onion, or asparagus for different flavors. For an extra boost of protein, add chickpeas or marinated tofu to the bowl.

Serviervorschläge

Serve this bowl warm for the best flavor profile. It pairs wonderfully with a crisp Sauvignon Blanc or a glass of sparkling water with a fresh lemon wedge.

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This nourishing Rainbow Roasted Vegetable Bowl provides 360 calories, 13g of fat, and 7g of protein per serving, making it a well-balanced and flavorful meal for any occasion.

Recipe FAQs

→ Can I use different vegetables?

Absolutely. Sweet potatoes, red onions, asparagus, Brussels sprouts, or butternut squash work beautifully. Aim for similar-sized cuts so everything roasts evenly.

→ How do I store leftovers?

Keep components separately in airtight containers. Reheat vegetables and rice gently, then add fresh sauce. The bowl stays fresh for 4-5 days refrigerated.

→ Can I make the sauce ahead?

Yes. The herb sauce keeps well refrigerated for up to 5 days. The flavors actually develop and meld over time. Give it a good stir before serving.

→ Is this freezer-friendly?

The roasted vegetables and rice freeze well for up to 3 months. Store sauce separately and add after reheating for the best texture and flavor.

→ What protein options work best?

Chickpeas, crispy tofu cubes, or grilled tempeh complement the flavors wonderfully. Add protein during the last 15 minutes of roasting so everything finishes together.

→ Can I use quinoa instead of brown rice?

Certainly. Quinoa cooks faster in about 15-20 minutes. Use a 1:2 ratio of quinoa to water, and adjust seasoning to taste.