Are you tired of bland, boring meals that leave you feeling unsatisfied? Get ready to revolutionize your dinner routine with this incredibly delicious and nutritious Roasted Veggie Brown Rice Bowl! Packed with vibrant colors, incredible flavors, and wholesome ingredients, this recipe is not just a meal—it's a culinary adventure that will tantalize your taste buds and nourish your body. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves amazing home-cooked meals, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup brown rice
- 2 cups mixed vegetables (zucchini, bell peppers, carrots)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Rinse the brown rice thoroughly under cold water. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 35-40 minutes until the rice is tender and has absorbed all the water.
- While the rice is cooking, wash and chop the mixed vegetables into uniform bite-sized pieces. Zucchini should be cut into half-moons, bell peppers into chunks, and carrots into diagonal slices to ensure even roasting.
- In a large mixing bowl, toss the chopped vegetables with olive oil, garlic powder, salt, and pepper. Ensure all vegetables are evenly coated with the seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even caramelization and prevent burning.
- Once the rice is cooked, fluff it with a fork and let it rest for 5 minutes to absorb any remaining moisture.
- Divide the cooked brown rice among four serving bowls. Top each bowl with an equal portion of the roasted vegetables.
- Optional: Garnish with fresh herbs like parsley or cilantro, or add a drizzle of tahini or yogurt sauce for extra flavor.
- Serve immediately while the vegetables are warm and the rice is fluffy. Enjoy your nutritious and colorful Roasted Veggie Brown Rice Bowl!
Tips
- Vegetable Cutting Technique: Cut your vegetables into uniform sizes to ensure even roasting. This guarantees that each piece caramelizes perfectly without burning.
- Seasoning Secret: Don't be shy with your seasonings! The garlic powder, salt, and pepper are crucial for developing deep, rich flavors. Consider adding a pinch of smoked paprika or dried herbs for extra complexity.
- Baking Sheet Hack: Use parchment paper not just for easy cleanup, but to help vegetables roast more evenly and prevent sticking.
- Rice Perfection: Rinse your brown rice thoroughly before cooking to remove excess starch and achieve a fluffy, separate grain texture.
- Customize Your Bowl: Feel free to swap vegetables based on seasonality or personal preference. This recipe is incredibly versatile!
- Meal Prep Friendly: This bowl can be partially prepared ahead of time. Cook rice and roast vegetables in advance and quickly assemble when ready to eat.
- Enhance with Protein: For a more substantial meal, consider adding grilled chicken, tofu, or a soft-boiled egg on top of your bowl.
Nutrition Facts
Calories: 129kcal
Carbohydrates: 14g
Protein: 2g
Fat: g
Saturated Fat: 1g
Cholesterol: 0mg
