Roasted vegetable rice bowls are a colorful, wholesome, and customizable meal that brings together tender roasted veggies, fluffy rice, and flavorful toppings all in one nourishing bowl. It’s simple to prepare, incredibly satisfying, and perfect for busy weeknights or weekend meal prep. I love how each bite is packed with texture, color, and feel-good flavor.
Why You’ll Love This Recipe
I love this recipe because it’s so flexible and easy to make with whatever vegetables I have on hand. The oven does most of the work, roasting everything to golden, caramelized perfection while I prepare the rice. It’s a plant-powered meal that’s filling, fresh, and endlessly customizable with sauces and proteins if I want to switch things up.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Roasted Vegetables:
- Sweet potatoes (cubed)
- Zucchini (sliced or halved)
- Red bell pepper (chopped)
- Red onion (cut into wedges)
- Broccoli florets
- Olive oil
- Salt and pepper
- Garlic powder
- Paprika or smoked paprika
- Optional: balsamic vinegar or lemon juice for a finishing touch
For the Bowl:
- Cooked rice (brown, white, jasmine, or basmati)
- Optional toppings: avocado slices, tahini or hummus, sesame seeds, green onions, hot sauce, feta cheese
Directions
- I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- I chop all the vegetables into bite-sized pieces and toss them with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- I spread them in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through, until they’re tender and slightly charred on the edges.
- While the veggies roast, I prepare the rice according to package instructions or warm up cooked rice if I’m using leftovers.
- I assemble each bowl with a scoop of rice, a generous helping of roasted vegetables, and any toppings I’m craving.
- I drizzle with tahini, hot sauce, or a squeeze of lemon juice for a final flavor boost.
Servings and Timing
This recipe makes about 4 servings. It takes 10–15 minutes to prep and 25–30 minutes to roast the vegetables, so it’s ready in under 45 minutes.
Variations
- I add a fried or poached egg on top for extra protein.
- Chickpeas or black beans go great tossed in with the veggies before roasting.
- I swap rice for quinoa, farro, or cauliflower rice depending on what I have.
- For extra richness, I drizzle pesto or a yogurt-based sauce over the top.
Storage/Reheating
I store leftovers in airtight containers in the fridge for up to 4 days. Everything reheats well in the microwave or in a skillet with a splash of water or oil. I keep toppings like avocado or sauces separate and add them fresh when serving.
FAQs
Can I use frozen vegetables?
Yes! I’ve used frozen veggies in a pinch. I roast them straight from frozen at a high heat and just expect slightly softer results.
What kind of rice works best?
I love using jasmine or brown rice, but any grain works—try wild rice, couscous, or even barley for something different.
How do I keep the vegetables from getting soggy?
I spread them out in a single layer without overcrowding the pan so they roast instead of steam. Using a hot oven (425°F) helps them caramelize nicely.
Can I add meat or tofu?
Absolutely. I sometimes add grilled chicken, shrimp, baked tofu, or tempeh for a more filling meal.
What sauce goes well with this?
Tahini, sriracha mayo, garlic yogurt sauce, or balsamic glaze are all great options. I switch it up depending on the flavor vibe I want.
Conclusion
Roasted vegetable rice bowls are a go-to for me when I want a simple, nutritious, and satisfying meal. They’re easy to prep, beautiful to look at, and loaded with feel-good ingredients. Whether I’m keeping it plant-based or adding extra protein, this bowl always delivers big flavor with minimal effort.
Roasted Vegetable Rice Bowl
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10–12 servings
- Category: Appetizer
- Method: Baked
- Cuisine: American
Description
Reuben dip in a rye bread bowl is the ultimate party appetizer, combining the bold, savory flavors of a classic Reuben sandwich into a warm, melty dip. Packed with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all baked inside a crusty rye loaf, this easy, crowd-pleasing dish is perfect for game day, holiday gatherings, or any time you want something cozy and crave-worthy.
Ingredients
- 1½ cups deli corned beef, chopped or shredded
- 1 cup sauerkraut, drained and squeezed dry
- 1½ cups shredded Swiss cheese
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup Thousand Island dressing
- 1 large round rye bread loaf (for bread bowl)
- Extra rye bread slices, pumpernickel, or crackers for dipping
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cream cheese, sour cream, mayo, and Thousand Island dressing until smooth.
- Stir in corned beef, sauerkraut, and Swiss cheese.
- Cut a circle in the top of the rye loaf and hollow it out to make a bread bowl, leaving about 1 inch of bread around the sides and bottom. Save the inner bread pieces for dipping.
- Spoon the dip mixture into the bread bowl and place it on a baking sheet.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until hot and bubbly.
- Let cool for a few minutes before serving. Serve with bread chunks or dippers of choice.
Notes
- Use pastrami or roast beef for a twist.
- Add horseradish or hot sauce for heat.
- Sprinkle extra cheese on top before the final bake for a golden finish.
- Make ahead tip: Mix the dip the day before and bake fresh in the bread bowl when ready to serve.
