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.
