If you’re searching for a vibrant, nourishing meal that satisfies both your taste buds and your body, the Roasted Vegetable and Brown Rice Bowl Recipe has got you covered. This bowl is a delightful harmony of perfectly roasted vegetables, nutty brown rice, and creamy avocado, all rounded out with a touch of hummus or tahini sauce for that extra burst of flavor. It’s an easy recipe that feels fresh, wholesome, and comforting all at once, making it a go-to choice whether you’re meal prepping for the week or whipping up a quick lunch.
Ingredients You’ll Need
Gathering these simple but essential ingredients is really the first step toward creating a dish bursting with color, texture, and robust flavors. Each ingredient in this Roasted Vegetable and Brown Rice Bowl Recipe plays a crucial role in balancing freshness and heartiness.
- 1 cup uncooked brown rice: The hearty, chewy base that brings a satisfying nutty flavor and a solid source of fiber.
- 2 cups water or vegetable broth: For cooking rice with an extra depth of flavor if you choose broth.
- 1 medium zucchini (sliced): Adds mild sweetness and a tender bite when roasted.
- 1 red bell pepper (chopped): Brings vibrant color and a natural sweetness.
- 1 small red onion (cut into wedges): Offers a subtle sharpness that caramelizes beautifully in the oven.
- 1 cup broccoli florets: Injects crunch and nutrients into the mix.
- 1 cup cherry tomatoes: Bursting with juiciness that brightens up each spoonful.
- 2 tablespoons olive oil: Helps roasting vegetables to a tender, caramelized perfection.
- 1 teaspoon garlic powder: Adds a savory, aromatic touch.
- ½ teaspoon dried thyme: Infuses an earthy, herbal note that complements the veggies.
- Salt and pepper to taste: Essential seasoning to enhance all natural flavors.
- 1 tablespoon balsamic vinegar (optional): A splash of tangy sweetness for finishing the bowl.
- ½ avocado (sliced): Creamy richness that balances the textures perfectly.
- 2 tablespoons hummus or tahini sauce (for topping): Adds savory creaminess and a luscious finish.
- Fresh parsley or basil (for garnish): A fresh herbal pop that elevates each bite.
How to Make Roasted Vegetable and Brown Rice Bowl Recipe
Step 1: Cooking the Brown Rice
Start by rinsing your brown rice well to remove excess starch, then cook it in either water or your chosen vegetable broth according to the package instructions. The broth option adds a subtle layer of flavor to the rice that pairs beautifully with the roasted vegetables. Once it’s tender and fluffy, set it aside and prepare the vegetables for roasting.
Step 2: Preparing the Vegetables
Preheat your oven to 425°F (220°C), the perfect temperature to get those veggies roasted just right. Arrange zucchini slices, chopped red bell pepper, red onion wedges, broccoli florets, and cherry tomatoes on a baking sheet. Drizzle olive oil over them, then sprinkle garlic powder, dried thyme, salt, and pepper. Toss everything gently with your hands or a spatula, ensuring each piece is evenly coated with the oil and seasoning. This step is key for that delicious caramelization and depth of flavor.
Step 3: Roasting the Vegetables
Place the baking sheet into the oven and roast for about 20 to 25 minutes. Be sure to stir the vegetables halfway through to encourage even cooking and prevent sticking. Keep an eye out for tender, slightly charred edges—this is where that irresistible roasted flavor develops, transforming simple veggies into something spectacular.
Step 4: Assembling the Bowl
Now comes the fun and colorful part! Divide your cooked brown rice into serving bowls as the foundation. Top with the warm, roasted vegetables, then add slices of creamy avocado. Dollop with hummus or tahini sauce for a luscious, savory finish. For an extra zing, drizzle with balsamic vinegar if you’re feeling adventurous. Lastly, scatter fresh parsley or basil leaves over the top for a fragrant, fresh burst that perfectly complements the rest of the bowl.
How to Serve Roasted Vegetable and Brown Rice Bowl Recipe
Garnishes
Fresh herbs like parsley, basil, or even a sprinkle of toasted seeds add a delightful finishing touch. These garnishes not only boost the bowl’s visual appeal but also layer in fresh, bright flavors that contrast beautifully with the roasted vegetables and creamy elements.
Side Dishes
This bowl can stand proudly on its own, but pairing it with a simple green salad or some crusty whole-grain bread can round out the meal nicely. A light soup or pickled vegetables alongside can also add interesting textures and complimentary flavors.
Creative Ways to Present
Try serving your Roasted Vegetable and Brown Rice Bowl Recipe in mason jars for easy grab-and-go meals or making a vibrant Buddha bowl by adding cooked chickpeas or grilled tofu. Layering with different sauces or swapping veggies seasonally keeps things exciting and fresh every time you make it.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the hummus or tahini sauce separate when storing to preserve its fresh flavor and creamy texture. When ready to eat, simply reassemble or mix and enjoy chilled or warmed.
Freezing
While the rice and roasted vegetables freeze well individually, the avocado and sauces do not. For best results, freeze the cooked brown rice and roasted veggies in portioned containers, then add fresh avocado and sauce after thawing. This way you save time without sacrificing flavor or texture.
Reheating
Reheat leftovers gently in the microwave or on the stovetop until warmed through. Avoid overheating to keep the vegetables tender but not mushy. Add fresh avocado slices and sauce after reheating for that creamy contrast that brightens up the bowl.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice will work well and cooks faster, giving you a softer texture. However, brown rice adds nuttiness and more fiber, making the bowl more filling and nutritious.
What other vegetables can I use in this recipe?
The beauty of this bowl is its flexibility. Sweet potatoes, carrots, Brussels sprouts, or even cauliflower can be swapped in depending on what’s in season or what you have on hand. Just adjust roasting times accordingly.
Is this bowl suitable for meal prep?
Definitely. The roasted vegetables and brown rice hold up well for several days refrigerated, making this a perfect option for meal prepping lunches or dinners. Store sauces separately for freshness.
Can I add protein to this Roasted Vegetable and Brown Rice Bowl Recipe?
Yes, adding grilled tofu, chickpeas, or even some nuts like almonds can boost the protein content and make the meal more substantial while keeping it entirely plant-based.
How do I make this recipe gluten-free?
This recipe is naturally gluten-free as long as your vegetable broth or any added sauces don’t contain gluten. Always double-check labels if you’re sensitive.
Final Thoughts
The Roasted Vegetable and Brown Rice Bowl Recipe is one of those recipes that feels like a warm hug in a bowl—nourishing, colorful, and endlessly adaptable. Once you try it, you’ll find yourself reaching for this recipe whenever you want something wholesome, tasty, and easy to prepare. So go ahead, give it a whirl, and let your kitchen be filled with the inviting aromas and vibrant flavors that make this bowl a true favorite.
Print
Roasted Vegetable and Brown Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course, Lunch
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Vegan, Gluten Free
Description
This Roasted Vegetable and Brown Rice Bowl is a wholesome and colorful meal featuring tender roasted vegetables served over fluffy brown rice. Enhanced with creamy avocado and a dollop of hummus or tahini sauce, it’s a flavorful vegan and gluten-free dish perfect for lunch or dinner. Simple to prepare and ideal for meal prep, this bowl offers a nutritious balance of fiber, protein, and healthy fats.
Ingredients
Rice
- 1 cup uncooked brown rice
- 2 cups water or vegetable broth
Roasted Vegetables
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper, to taste
Toppings and Garnishes
- 1 tablespoon balsamic vinegar (optional)
- ½ avocado, sliced
- 2 tablespoons hummus or tahini sauce
- Fresh parsley or basil, for garnish
Instructions
- Cook the Rice: Rinse the brown rice under cold water. In a medium pot, combine the rice with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare the Vegetables: On a large baking sheet, spread out the zucchini slices, chopped red bell pepper, red onion wedges, broccoli florets, and cherry tomatoes. Drizzle with olive oil, then sprinkle with garlic powder, dried thyme, salt, and pepper. Toss everything together to coat the vegetables evenly.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Stir or flip the vegetables halfway through cooking to ensure even roasting. The vegetables should be tender and slightly charred when done.
- Assemble the Bowls: Divide the cooked brown rice into serving bowls. Top each with a generous portion of the roasted vegetables. Add sliced avocado and a spoonful of hummus or tahini sauce on top.
- Finish and Serve: If desired, drizzle each bowl with balsamic vinegar and garnish with fresh parsley or basil. Serve the bowls warm for a satisfying meal.
Notes
- Feel free to substitute or add seasonal vegetables such as sweet potatoes, carrots, or Brussels sprouts based on availability and preference.
- For additional protein, consider adding grilled tofu, chickpeas, or your preferred plant-based protein.
- These bowls are excellent for meal prep; they can be enjoyed warm or chilled according to your preference.
