Rainbow Roasted Vegetable Bowl (Print Version)

Vibrant roasted vegetables over fluffy brown rice with zesty herb sauce

# Components:

→ 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

# Preparation Steps:

01 - Preheat oven to 425°F.
02 - Arrange all chopped vegetables on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss until evenly coated.
03 - Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 30 to 35 minutes until rice is tender. Fluff with a fork.
05 - Combine parsley, cilantro, basil, lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.
06 - Divide cooked brown rice into serving bowls. Top with roasted vegetables and drizzle generously with herb sauce.

# Expert Advice:

01 -
  • It turns whatever vegetables are lingering in your fridge into something that looks like it belongs on a magazine cover.
  • The herb sauce is so good you will want to drizzle it on everything from eggs to roasted chicken for the rest of the week.
  • It is flexible enough to feed vegans, vegetarians, and anyone who just wants to eat more plants without thinking too hard about it.
  • You can prep the rice and chop the vegetables ahead, then roast and assemble in under 30 minutes on a busy evening.
02 -
  • Do not skip stirring the vegetables halfway through roasting or the ones on the edges will burn while the center stays pale and sad.
  • If your herb sauce tastes flat, it probably needs more lemon juice or a pinch of salt to wake everything up.
  • Brown rice takes longer than you think, so start it early or use a rice cooker if you have one to keep things moving smoothly.
03 -
  • Use parchment paper on your baking sheet to make cleanup easier and prevent smaller vegetables from sticking and tearing.
  • If you want the herb sauce thicker, add a handful of soaked cashews or a spoonful of tahini before blending.
  • Taste your vegetables when they come out of the oven and hit them with a squeeze of lemon or a sprinkle of flaky salt if they need a little extra something.
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