Rainbow Roasted Vegetable Bowl (Printable Version)

Vibrant roasted vegetables over fluffy brown rice with zesty herb sauce.

# What You'll Need:

→ Vegetables

01 - 1 red bell pepper, diced
02 - 1 yellow bell pepper, diced
03 - 1 cup purple cauliflower florets
04 - 1 cup broccoli florets
05 - 1 cup cherry tomatoes, halved
06 - 1 medium zucchini, sliced
07 - 1 medium carrot, sliced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper

→ Grains

11 - 1 1/2 cups uncooked brown rice
12 - 3 cups water
13 - 1/2 teaspoon salt

→ Herb Sauce

14 - 1/4 cup fresh parsley
15 - 1/4 cup fresh cilantro
16 - 2 tablespoons fresh basil leaves
17 - 2 tablespoons fresh lemon juice
18 - 1 small garlic clove
19 - 1/4 cup extra virgin olive oil
20 - 1/4 teaspoon salt
21 - 1/8 teaspoon black pepper

# Steps:

01 - Set oven temperature to 425°F and allow 10 minutes for preheating.
02 - Arrange all diced vegetables on a large baking sheet. Drizzle with olive oil, sea salt, and black pepper, then toss thoroughly to coat evenly.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender and edges are lightly caramelized.
04 - Rinse brown rice under cold water. In a medium saucepan, combine rinsed rice, 3 cups water, and salt. Bring to a boil over high heat, then reduce to low heat, cover with a lid, and simmer for 30 to 35 minutes until rice is tender and liquid is absorbed. Fluff with a fork before serving.
05 - In a blender or food processor, combine fresh parsley, cilantro, basil, lemon juice, minced garlic, extra virgin olive oil, salt, and black pepper. Blend until smooth and well combined.
06 - Divide cooked brown rice evenly among serving bowls. Top each with roasted vegetables and drizzle generously with prepared herb sauce.

# Expert Insights:

01 -
  • It's a legitimate way to eat an entire garden in one meal without feeling like you're punishing yourself.
  • The herb sauce transforms simple roasted vegetables into something that tastes intentional and delicious.
  • Brown rice base means you'll actually feel full and satisfied, not picking at your bowl an hour later.
02 -
  • Don't dice your vegetables too small—they shrink as they roast and end up looking sad if you start too tiny.
  • The herb sauce is where the real magic lives, so don't skimp on the fresh herbs or use that dried basil from three years ago.
03 -
  • Wash and dry your herbs thoroughly before blending so your sauce doesn't get watery and diluted.
  • If your roasted vegetables finish before the rice, keep them warm in a low oven rather than letting them sit at room temperature.
Go Back