Rainbow Roasted Vegetable Bowl (Printable Version)

Colorful roasted vegetables over brown rice with zesty herb sauce. A wholesome, satisfying meal.

# What You 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 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

# How To Make It:

01 - Set oven temperature to 425°F and allow 10 minutes for proper preheating.
02 - Arrange all diced and sliced vegetables on a large baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 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 time, until vegetables are tender and edges are lightly caramelized.
04 - Rinse brown rice under cold water until water runs clear. Combine rice, 3 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a rolling boil, reduce heat to low, cover with lid, and simmer for 30 to 35 minutes until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
05 - Combine fresh parsley, cilantro, basil leaves, lemon juice, garlic clove, extra virgin olive oil, salt, and black pepper in a blender or food processor. Blend until mixture reaches smooth consistency.
06 - Divide cooked brown rice evenly among four serving bowls. Top each portion with roasted vegetables and drizzle generously with herb sauce.

# Expert Advice:

01 -
  • It's basically impossible to mess up, which means you can actually relax while cooking instead of watching the clock like a hawk.
  • The roasted vegetables taste so naturally sweet and caramelized that you won't miss anything heavy or complicated.
  • Everything comes together in under an hour, making it perfect for weeknights when you want something that feels special.
02 -
  • Don't skip the halfway stir during roasting—it's the difference between evenly caramelized vegetables and some that are mushy while others are still raw inside.
  • Make the herb sauce while the vegetables and rice are cooking so you're not standing there blending when everything's getting cold.
03 -
  • Cut all your vegetables to roughly the same size so they finish roasting at exactly the same time—uneven pieces mean some are mushy while others are still firm.
  • Use high heat and don't crowd the pan; if vegetables are packed too tightly, they steam instead of caramelize, which changes the whole flavor.
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