Roasted Vegetable Rice Bowl
Roasted Vegetable Rice Bowl is a vibrant, nutritious dish that combines perfectly roasted vegetables with hearty brown rice. This colorful bowl features sweet bell peppers, tender zucchini, and earthy carrots, all elevated by fresh herbs and a drizzle of olive oil. Ideal for meal prep or quick weeknight dinners, it’s a versatile recipe that satisfies hunger while allowing for creativity in ingredient swaps. Enjoy this wholesome meal that not only delights the palate but also nourishes the body.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 cup brown rice
- 1 cup bell peppers (mixed colors), chopped
- 1 cup zucchini, sliced
- 1 cup carrots, chopped
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- ¼ cup fresh herbs (parsley or basil), finely chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Cook brown rice according to package instructions until fluffy.
- Chop bell peppers, zucchini, and carrots into bite-sized pieces for even roasting.
- In a large bowl, toss the chopped veggies with olive oil, garlic powder, salt, and pepper until well-coated.
- Spread vegetables on a lined baking sheet and roast for 20-25 minutes until tender and slightly crispy.
- Combine roasted veggies with cooked rice in a large bowl and mix gently.
- Garnish with freshly chopped herbs and drizzle with additional olive oil if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg