Rainbow Roasted Vegetable Bowl (Printable Version)

A vibrant, nourishing bowl featuring a medley of roasted, multi-colored vegetables served over fluffy brown rice and drizzled with a fresh herb sauce.

# What You'll Need:

→ Vegetables

01 - 1 red bell pepper, diced
02 - 1 yellow bell pepper, diced
03 - 1 cup purple cauliflower florets
04 - 1 cup broccoli florets
05 - 1 cup cherry tomatoes, halved
06 - 1 medium zucchini, sliced
07 - 1 medium carrot, sliced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper

→ Grains

11 - 1 1/2 cups uncooked brown rice
12 - 3 cups water
13 - 1/2 teaspoon salt

→ Herb Sauce

14 - 1/4 cup fresh parsley
15 - 1/4 cup fresh cilantro
16 - 2 tablespoons fresh basil leaves
17 - 2 tablespoons lemon juice
18 - 1 small garlic clove
19 - 1/4 cup extra virgin olive oil
20 - 1/4 teaspoon salt
21 - 1/8 teaspoon black pepper

# How to Prepare:

01 - Preheat oven to 425°F. Arrange all chopped vegetables on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
02 - Roast vegetables for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
03 - 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.
04 - Combine parsley, cilantro, basil, lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.
05 - Divide brown rice into bowls. Top with roasted vegetables and drizzle generously with herb sauce.

# Expert Suggestions:

01 -
  • It's a one-sheet dinner that doesn't feel lazy because the vegetables actually taste incredible when roasted at high heat.
  • The herb sauce is bright enough that you won't miss anything heavy, yet filling enough that you'll feel genuinely satisfied afterward.
02 -
  • Don't skip rinsing the rice; it seems fussy but it actually makes a noticeable difference in texture, keeping it fluffy instead of gluey.
  • The herb sauce separates if it sits too long, so either make it right before serving or stir it back together, which honestly just takes a quick whisk with a fork.
03 -
  • If your vegetables finish cooking before your rice is done, just take the sheet out and let them sit at room temperature; they'll still be warm when you assemble the bowls and actually taste fresher.
  • Use a really good olive oil for the herb sauce if you can, because that's where it shines and where you'll notice the difference between ordinary and excellent.
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