Roasted Veggie Rice Bowl
A nutritious and flavorful vegetarian rice bowl featuring a variety of roasted vegetables, served over fluffy brown rice.
Equipment
- Baking sheet
- Large pot or rice cooker
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 1 cup uncooked brown rice
- 2 cups mixed vegetables such as broccoli, bell peppers, zucchini, cherry tomatoes, cut into 1-inch pieces
- 1 onion sliced
- 3 tablespoons olive oil divided
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15 oz can chickpeas, drained and rinsed
- 2 tablespoons chopped fresh basil
- 2 tablespoons grated Parmesan cheese optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the mixed vegetables and onion with 2 tablespoons of olive oil, oregano, salt, and black pepper.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until the vegetables are tender and lightly browned.
- While the vegetables are roasting, cook the brown rice according to package instructions. Fluff the cooked rice with a fork.
- In a large bowl, combine the roasted vegetables, chickpeas, and the remaining 1 tablespoon of olive oil. Toss gently to coat.
- Divide the cooked brown rice among four bowls. Top each bowl with the roasted veggie and chickpea mixture. Sprinkle with fresh basil and Parmesan cheese (if using).
Notes
- Feel free to substitute other roasted vegetables, such as cauliflower, Brussels sprouts, or eggplant.
- Add a drizzle of balsamic glaze or tahini dressing for extra flavor.
- For a protein boost, top the bowls with grilled tofu.
- Serve with a side salad or warm pita bread for a more complete meal.