Save Brighten up your dinner routine with this stunning Rainbow Roasted Vegetable Bowl. This dish is a celebration of color and texture, combining perfectly caramelized seasonal vegetables with wholesome brown rice and a zesty homemade herb sauce. It is as nourishing as it is visually appealing, making it a perfect centerpiece for a healthy lifestyle.
Save The beauty of this bowl lies in its simplicity. By roasting the vegetables at a high heat, you unlock their natural sugars, creating a sweet and savory profile that pairs beautifully with the nutty flavor of brown rice. The fresh herbs in the sauce add a bright, acidic finish that makes every bite refreshing.
Ingredients
- Vegetables: 1 red bell pepper (diced), 1 yellow bell pepper (diced), 1 cup purple cauliflower florets (or regular), 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 roasting, cut the vegetables into uniform pieces. Make sure to preheat the oven fully and avoid overcrowding the baking sheet so the vegetables get crispy and caramelized rather than steaming.
Varianten und Anpassungen
This bowl is highly versatile. You can swap the vegetables for sweet potatoes, red onion, or asparagus depending on the season. For an extra boost of protein, consider adding a scoop of chickpeas or some pan-seared tofu.
Serviervorschläge
Serve this vibrant bowl while the vegetables are still warm. It pairs beautifully with a glass of crisp Sauvignon Blanc or a refreshing sparkling water with a squeeze of fresh lemon.
Save Whether you're looking for a healthy weeknight dinner or a meal-prep solution that stays fresh, this Rainbow Roasted Vegetable Bowl is a delicious and satisfying choice. Enjoy the wholesome goodness of real, vibrant food!
Recipe Help & Answers
- → Can I prepare the vegetables ahead of time?
Yes, you can chop all vegetables up to 24 hours in advance and store them in airtight containers in the refrigerator. Roast them just before serving for the best texture and flavor.
- → What other vegetables work well in this bowl?
Sweet potatoes, red onions, Brussels sprouts, asparagus, butternut squash, and eggplant all roast beautifully. Choose vegetables that cook at similar rates to ensure even roasting.
- → How do I store leftovers?
Store components separately in airtight containers for up to 4 days. Keep the herb sauce in a small jar. Reheat vegetables and rice gently, then add fresh sauce before serving.
- → Can I make the herb sauce without a blender?
Finely chop all herbs and garlic by hand, then whisk together with lemon juice, olive oil, salt, and pepper. The texture will be more rustic but equally delicious.
- → How can I add more protein?
Roasted chickpeas, crispy tofu cubes, grilled tempeh, or a dollop of hummus make excellent protein additions. You can also serve with a side of lentils or quinoa.