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: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish, Bowl
- Method: Roasting, Oven
- Cuisine: Global-Inspired, Vegetarian
- Diet: Vegetarian
Description
This roasted vegetable rice bowl is a colorful, nourishing dish made with crispy oven-roasted veggies, fluffy rice, and your favorite toppings. It’s a quick, customizable, plant-powered meal that’s perfect for meal prep, weeknights, or lunch on the go.
Ingredients
- For the Roasted Vegetables:
- 1 large sweet potato, cubed
- 1 zucchini, halved and sliced
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
- 1½ cups broccoli florets
- 2–3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika or smoked paprika
- Salt and pepper, to taste
- Optional: balsamic vinegar or lemon juice for drizzling
- For the Bowl:
- 2 cups cooked rice (brown, white, jasmine, or basmati)
- Optional toppings:
- Avocado slices
- Tahini or hummus
- Sesame seeds
- Sliced green onions
- Hot sauce
- Feta cheese
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss chopped vegetables in olive oil, garlic powder, paprika, salt, and pepper.
- Spread in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
- While veggies roast, cook or warm rice according to package directions.
- Assemble bowls with a base of rice, roasted vegetables, and any desired toppings.
- Drizzle with sauce or a squeeze of lemon juice for extra flavor. Serve warm.
Notes
- Swap in any vegetables you have on hand—this is great for using up leftovers.
- For added protein, top with chickpeas, tofu, or a fried egg.
- Don’t overcrowd the pan—use two baking sheets if needed.
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