Rainbow Roasted Vegetable Bowl

Brighten up your dinner routine with this stunning Rainbow Roasted Vegetable Bowl. This meal is a symphony of colors and textures, combining perfectly caramelized multi-colored vegetables with the earthy goodness of fluffy brown rice and a punchy, fresh green herb sauce that brings every bite to life.

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The beauty of this bowl lies in the roasting process, which coaxes out the natural sweetness of carrots and peppers while giving broccoli and cauliflower those irresistible crispy edges. Drizzled with a zesty blend of parsley, cilantro, and basil, it is a nourishing feast that feels like a treat.

Ingredients

• Vegetables: 1 red bell pepper (diced), 1 yellow bell pepper (diced), 1 cup purple cauliflower florets (or regular cauliflower), 1 cup broccoli florets, 1 cup cherry tomatoes (halved), 1 medium zucchini (sliced), 1 medium carrot (sliced), 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper
• Grains: 1 1/2 cups uncooked brown rice, 3 cups water, 1/2 tsp salt
• Herb Sauce: 1/4 cup fresh parsley, 1/4 cup fresh cilantro, 2 tbsp fresh basil leaves, 2 tbsp lemon juice, 1 small garlic clove, 1/4 cup extra virgin olive oil, 1/4 tsp salt, 1/8 tsp black pepper

Instructions

Step 1

Preheat oven to 425°F (220°C).

Step 2

Arrange all chopped vegetables on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.

Step 3

Roast vegetables for 25-30 minutes, stirring halfway, until tender and lightly caramelized.

Step 4

Meanwhile, rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes until rice is tender. Fluff with a fork.

Step 5

For the herb sauce, combine parsley, cilantro, basil, lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.

Step 6

To assemble, divide brown rice into bowls. Top with roasted vegetables and drizzle generously with herb sauce.

Zusatztipps für die Zubereitung

To ensure even cooking, use a sharp knife to cut your vegetables into uniform sizes and don't crowd the baking sheet. For the fluffiest grains, always rinse your brown rice under cold water before cooking to remove excess starch. This dish contains no common allergens, but always double-check your labels for potential cross-contamination.

Varianten und Anpassungen

This recipe is incredibly flexible. Feel free to swap the vegetables for what is in season; sweet potatoes, red onion, and asparagus all work beautifully. If you want to add extra plant-based protein, roasted chickpeas or cubes of pan-seared tofu make excellent additions to the bowl.

Serviervorschläge

For a refreshing pairing, serve this meal with a glass of sparkling water with a squeeze of lemon or a crisp Sauvignon Blanc. To serve, portion the rice into four bowls and arrange the colorful veggies on top before finishing with a generous drizzle of the vibrant herb sauce.

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Enjoy this wholesome Rainbow Roasted Vegetable Bowl, which provides 360 calories, 13g of fat, 56g of carbohydrates, and 7g of protein per serving. It is a simple, healthy way to enjoy a spectrum of nutrients in one delicious bowl. Happy roasting!

Recipe FAQ

→ Can I prepare the vegetables ahead of time?

Yes, chop all vegetables up to a day in advance and store them in airtight containers in the refrigerator. Roast just before serving for best texture and flavor.

→ What other grains work well in this bowl?

Quinoa, farro, bulgur, or even cauliflower rice make excellent substitutes for brown rice. Adjust cooking times according to grain package directions.

→ How do I store leftovers?

Keep roasted vegetables, rice, and herb sauce in separate containers. Refrigerate for up to 4 days. Reheat vegetables and rice gently, then add fresh sauce before serving.

→ Can I make the herb sauce without a blender?

Finely mince the herbs and garlic, then whisk with lemon juice, olive oil, salt, and pepper. The texture will be chunkier but the flavor remains excellent.

→ What vegetables roast best together?

Root vegetables like sweet potatoes and beets need longer roasting time. For this bowl, stick to quicker-cooking vegetables like peppers, zucchini, and cauliflower that finish in about 25 minutes.

→ How can I add more protein?

Roasted chickpeas, crispy tofu cubes, or a dollop of hummus complement these vegetables beautifully. Grilled chicken or salmon also work well if not following a vegan diet.