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Roasted Veggie Rice Bowls Recipe

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3.9 from 9 reviews

Delicious and wholesome Roasted Veggie Rice Bowls featuring a medley of roasted cauliflower, broccoli, carrots, and chickpeas served over brown rice with a creamy tahini-balsamic dressing. Perfect for a nutritious, plant-based meal that’s easy to prepare and full of vibrant flavors.

Ingredients

Grains and Vegetables

  • 1 cup brown rice (quick-cook preferred)
  • 1 head cauliflower, chopped into bite-size florets
  • 1 head broccoli, chopped into bite-size florets
  • 3 medium carrots, sliced into coins
  • 1 can (15 oz) chickpeas, rinsed, drained, and patted dry

Oils and Seasonings

  • 2 teaspoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 tablespoons sesame seeds

Greens and Garnishes (Optional)

  • Arugula, baby kale, or spinach
  • Squeeze of fresh lemon juice

Dressing

  • 1/4 cup tahini
  • 3 tablespoons balsamic vinegar
  • 1-2 tablespoons pure maple syrup
  • 1 garlic clove, minced
  • 3 tablespoons nutritional yeast
  • 1/4 cup water (plus more as needed to thin)
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
  2. Cook Rice: Prepare the brown rice according to the package instructions, typically bringing water to a boil, adding rice, simmering, and cooking until tender, then fluffing with a fork.
  3. Prepare Vegetables and Chickpeas: Toss the cauliflower and broccoli with 1 teaspoon of olive oil, seasoning them lightly with salt and pepper. Spread them evenly on one baking sheet. In a separate bowl, toss the chickpeas and carrot slices with the remaining 1 teaspoon olive oil, salt, and pepper, then spread in an even layer on the second baking sheet.
  4. Roast Vegetables and Chickpeas: Place both baking sheets in the oven and roast for 20 to 30 minutes. Every 10 minutes, rotate the pans and shake gently to ensure even roasting. Watch closely toward the end to avoid burning, aiming for tender and slightly caramelized veggies and crispy chickpeas.
  5. Make the Dressing: While veggies roast, whisk together tahini, balsamic vinegar, maple syrup, minced garlic, nutritional yeast, salt, and pepper in a small bowl or cup. Add water gradually to reach your desired consistency, creating a smooth and creamy dressing.
  6. Assemble Bowls: Begin by placing a serving of cooked brown rice in each bowl. Add a handful of greens such as arugula, baby kale, or spinach if using. Top with the roasted cauliflower, broccoli, carrots, and chickpeas. Sprinkle sesame seeds over the top and drizzle the tahini dressing generously. Finish with a squeeze of fresh lemon juice for a bright, fresh note.

Notes

  • You can substitute quick-cook brown rice with regular brown rice or even quinoa for different textures.
  • Adjust roasting time based on your oven; aim for vegetables that are tender but slightly crisp around edges.
  • The dressing can be thinned with more water or balsamic vinegar if you prefer a lighter sauce.
  • Greens are optional but add a fresh and nutritious layer to the bowl.
  • For added protein, consider sprinkling with toasted nuts or seeds.

Find it online: https://dishcooks.com/roasted-veggie-rice-bowls-recipe/