Rainbow Roasted Vegetable Bowl

This Rainbow Roasted Vegetable Bowl is a vibrant, nourishing meal featuring a medley of roasted, multi-colored vegetables served over fluffy brown rice and drizzled with a fresh herb sauce. It is an easy-to-make dish that is naturally vegetarian, gluten-free, and vegan.

Pin it

By roasting the vegetables at a high temperature, they become tender and lightly caramelized, bringing out their natural sweetness which perfectly complements the earthy brown rice.

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

Always double-check labels on rice and herb sauce ingredients for potential gluten or nut cross-contamination to ensure the meal stays allergen-safe.

Varianten und Anpassungen

Swap vegetables as desired: try sweet potatoes, red onion, or asparagus. You can also add chickpeas or tofu for extra protein.

Serviervorschläge

This dish pairs well with a crisp Sauvignon Blanc or sparkling water with lemon.

Pin it

Each serving of this nutritious bowl provides approximately 360 calories, 13g of fat, 56g of carbohydrates, and 7g of protein, making it a balanced and satisfying choice.

Recipe FAQs

→ What vegetables work best for roasting?

Root vegetables like carrots, sweet potatoes, and beets caramelize beautifully. Cruciferous options including cauliflower, broccoli, and Brussels sprouts develop crispy edges. Bell peppers, zucchini, and cherry tomatoes add sweetness and vibrant color to your bowl.

→ Can I make the herb sauce ahead of time?

Absolutely. The fresh herb sauce keeps well in the refrigerator for up to 5 days when stored in an airtight container. The flavors actually meld and intensify overnight. Give it a quick stir before drizzling over your roasted vegetables and rice.

→ How do I prevent vegetables from becoming soggy?

Avoid overcrowding your baking sheet—arrange vegetables in a single layer with space between pieces. This allows hot air to circulate for even roasting and caramelization. Stir halfway through cooking so all sides get properly browned and tender.

→ What protein additions pair well?

Chickpeas roasted alongside the vegetables add crispy texture and plant protein. Crispy tofu cubes, grilled tempeh, or poached eggs work beautifully. For non-vegetarian options, sliced grilled chicken or shrimp complement the fresh herb sauce wonderfully.

→ Can I use other grains besides brown rice?

Quinoa, farro, wheat berries, or wild rice all provide hearty bases. For lighter options, try cauliflower rice or leave out grains entirely and double up on roasted vegetables. Any grain that stands up well to the bold flavors will work perfectly.

→ How should I store leftovers?

Store components separately in airtight containers for up to 5 days. Keep roasted vegetables, cooked rice, and herb sauce in different containers. Reheat vegetables and rice in the oven or microwave, then add fresh herb sauce just before serving.