Roasted Veggie Brown Rice Bowl Recipe

There’s something incredibly satisfying about tossing a bunch of colorful veggies into the oven and letting them work their magic, and with this vibrant roasted vegetable and brown rice medley, I’m about to take my weeknight dinners from zero to hero status. 🌿🥑🍅

It is true that I adore making meals that have the same level of deliciousness as they do nutrition, and this Brown Rice Bowl with Roasted Veggies is a perfect example of that. It starts with brown rice, which takes longer to cook than white rice, but I always think of cooking as a type of meditation, so the time spent inhaling the nutty aroma of brown rice, plus the sweet smells of the roasting vegetables, is well worth it.

No kidding. I have never had a more satisfying plant-based meal.

Roasted Veggie Brown Rice Bowl Recipe Ingredients

• Brown rice: Whole grain full of fiber, carbohydrates, and essential minerals.
• Zucchini: Low-calorie, hydrating vegetable high in vitamin C and antioxidants.
• Red bell pepper: Sweet, rich in vitamin C and vitamin A for immune support.
• Broccoli: Nutrient-dense, high in fiber, vitamin K, and powerful antioxidants.
• Avocado: Creamy, heart-healthy fats with potassium and vitamins E, C.
• Olive oil: Source of monounsaturated fats, promotes heart health and anti-inflammation.
• Soy sauce: Adds umami flavor, moderate sodium, with amino acids.

Roasted Veggie Brown Rice Bowl Recipe Ingredient Quantities

• 1 cup brown rice
• 2 cups water
• 1 tablespoon olive oil
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 avocado, sliced
• 1/4 cup chopped fresh parsley

How to Make this Roasted Veggie Brown Rice Bowl Recipe

1. Wash the brown rice in cold water. In a 3-quart saucepan, bring 2 cups of water to a boil. Stir in the rice, reduce the heat to low, and cover until the rice is nearly done (about 40 minutes), during which time check only once to see if additional water (about 1/4 cup) is needed. Fluff and serve.

2. Set your oven to 400°F (200°C) for the initial heat.

3. In a big bowl, combine the diced zucchini, red bell pepper, and red onion with the halved cherry tomatoes, broccoli florets, and olive oil, salt, black pepper, and garlic powder.

4. Evenly spread the vegetables on a baking sheet lined with parchment paper.

5. Preheat the oven to 425 degrees F (220 degrees C). Prepare a large baking sheet (or two sheets, if necessary) by coating it lightly with olive oil. Place the carrots, parsnips, turnips, and red onions in a large bowl. Drizzle them with 6 tablespoons of olive oil and sprinkle with the rosemary, salt, and pepper. Toss to coat the vegetables evenly.

6. As the vegetables roast, combine soy sauce and balsamic vinegar in a small bowl. Whisk together to blend. This will be the dressing for the vegetables.

7. When the vegetables are finished, take them out of the oven and allow them to cool a bit.

8. In a big bowl for serving, mix the roasted vegetables with the cooked brown rice.

9. Shake the soy sauce and balsamic vinegar dressing over the rice and vegetables. Toss everything gently to coat.

10. Before serving, add sliced avocado to the top of the dish and sprinkle fresh parsley on it. Enjoy!

Roasted Veggie Brown Rice Bowl Recipe Equipment Needed

1. Measuring cups
2. 3-quart saucepan with lid
3. Large mixing bowl
4. Baking sheet
5. Parchment paper
6. Oven
7. Small bowl
8. Whisk
9. Knife
10. Cutting board
11. Mixing spoon or spatula
12. Serving bowl

FAQ

• Can I use other grains instead of brown rice?You can replace brown rice with quinoa, farro, or any grain of your choice. Cooking times may differ, so alter them as needed.
• What can I add for more protein?Adding grilled chicken, tofu, chickpeas, or black beans can give your bowl an extra boost of protein. Here are some other ways to up the protein: Add an egg or two. Poached, fried, or scrambled works.
• How do I store leftovers?Any leftovers should be placed in an airtight container, where they will be safe in the refrigerator for up to 3 days. Serving time? Just reheat gently before you serve.
• Can I make this recipe vegan?Yes, because the recipe is already vegan. Just make sure that any extra sauces or toppings you select are also appropriate for a vegan diet.
• What other vegetables can I add?Include or replace with any other vegetables you prefer, such as sweet potatoes, carrots, or mushrooms.
• Is there a way to make it spicy?To add some heat, incorporate crushed red pepper flakes or a drizzle of your favorite hot sauce.
• Can I prepare the rice in advance?Definitely. You can prepare the rice the day before and keep it in the fridge to save time on the day of the meal.

Roasted Veggie Brown Rice Bowl Recipe Substitutions and Variations

You can substitute quinoa or farro for brown rice to get a different grain option.
You can substitute olive oil for coconut oil or avocado oil, each offering a different flavor profile.
Yellow squash or eggplant can substitute for zucchini.
Yellow or orange bell peppers can be used in place of red bell peppers. Poblano peppers, which have a mild heat, can also be used in this substitution.
Slightly different in taste, white onion or shallots can be used in place of red onion.

Pro Tips

1. Rice Cooking Technique For perfectly cooked brown rice, rinse it thoroughly under cold water until the water runs clear. This removes excess starch, which helps prevent the rice from becoming gummy.

2. Vegetable Roasting Consistency Cut the vegetables uniformly to ensure even roasting. If the pieces are too varied in size, some may become over-roasted while others remain undercooked.

3. Oven Temperature Verification Ensure your oven is genuinely preheated to 425°F (220°C) before placing the vegetables inside. An oven thermometer can help verify an exact temperature for optimal roasting.

4. Soy Sauce and Balsamic Vinegar Integration For a more consistent flavor, consider gently warming the soy sauce and balsamic vinegar mixture on low heat. This can help the dressing meld better with the vegetables and rice.

5. Avocado Preparation To prevent the avocado from browning before serving, slice it just before adding it to the dish. A light squeeze of lemon juice can also help maintain its vibrant color if it needs to sit for a bit longer.