Description

This Roasted Vegetable and Brown Rice Bowl is a wholesome and colorful meal featuring tender roasted vegetables served over fluffy brown rice. Enhanced with creamy avocado and a dollop of hummus or tahini sauce, it’s a flavorful vegan and gluten-free dish perfect for lunch or dinner. Simple to prepare and ideal for meal prep, this bowl offers a nutritious balance of fiber, protein, and healthy fats.

Ingredients

Scale

Rice

1 cup uncooked brown rice
2 cups water or vegetable broth

Roasted Vegetables

1 medium zucchini, sliced
1 red bell pepper, chopped
1 small red onion, cut into wedges
1 cup broccoli florets
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon dried thyme
Salt and pepper, to taste

Toppings and Garnishes

1 tablespoon balsamic vinegar (optional)
½ avocado, sliced
2 tablespoons hummus or tahini sauce
Fresh parsley or basil, for garnish

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Instructions

Cook the Rice: Rinse the brown rice under cold water. In a medium pot, combine the rice with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
Prepare the Vegetables: On a large baking sheet, spread out the zucchini slices, chopped red bell pepper, red onion wedges, broccoli florets, and cherry tomatoes. Drizzle with olive oil, then sprinkle with garlic powder, dried thyme, salt, and pepper. Toss everything together to coat the vegetables evenly.
Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Stir or flip the vegetables halfway through cooking to ensure even roasting. The vegetables should be tender and slightly charred when done.
Assemble the Bowls: Divide the cooked brown rice into serving bowls. Top each with a generous portion of the roasted vegetables. Add sliced avocado and a spoonful of hummus or tahini sauce on top.
Finish and Serve: If desired, drizzle each bowl with balsamic vinegar and garnish with fresh parsley or basil. Serve the bowls warm for a satisfying meal.

Notes

Feel free to substitute or add seasonal vegetables such as sweet potatoes, carrots, or Brussels sprouts based on availability and preference.
For additional protein, consider adding grilled tofu, chickpeas, or your preferred plant-based protein.
These bowls are excellent for meal prep; they can be enjoyed warm or chilled according to your preference.