If you’re craving a vibrant, nourishing meal that’s bursting with flavor and texture, look no further than this delightful Roasted Veggie Rice Bowls with Tahini Balsamic Dressing Recipe. It perfectly combines crispy roasted vegetables, nutty brown rice, and a luscious tangy dressing that ties everything together like a culinary hug. Whether you’re a seasoned veggie lover or just dipping your toes into plant-based meals, this dish offers a satisfying balance of wholesome ingredients that’s easy to make and truly delicious every single time.
Ingredients You’ll Need
This Roasted Veggie Rice Bowls with Tahini Balsamic Dressing Recipe calls for simple, everyday ingredients that each play a crucial role in flavor, texture, and color. From hearty brown rice to vibrant roasted veggies and a creamy, tangy dressing, every item brings the bowl to life.
- 1 cup brown rice: Opt for quick-cook brown rice to save time without sacrificing that nutty, chewy goodness.
- 1 head cauliflower: Chopped into bite-size florets, it roasts up tender with a slight char.
- 1 head broccoli: Also chopped into florets, offering beautiful green color and a mild crunch.
- 3 medium carrots: Sliced into coins to roast into naturally sweet morsels.
- 1 can (15 oz) chickpeas: Rinsed, drained, and patted dry- these add protein and a satisfying bite.
- 2 teaspoons extra virgin olive oil: The golden binder that helps crisp up veggies and chickpeas.
- Salt and pepper: Essential seasonings that bring out the best in every ingredient.
- 2 tablespoons sesame seeds: For a toasty, nutty garnish that adds crunch and visual appeal.
- Arugula, baby kale, or spinach (optional): Toss some fresh greens in to brighten up the bowl.
- Squeeze of fresh lemon juice: Adds a fresh, zesty pop just before serving.
- 1/4 cup tahini: The creamy sesame base for the dressing, rich and earthy.
- 3 tablespoons balsamic vinegar: Brings a bold, sweet acidity to balance the tahini.
- 1-2 tablespoons pure maple syrup: For a hint of natural sweetness in the dressing.
- 1 garlic clove: Minced finely to add savory depth.
- 3 tablespoons nutritional yeast: Adds a subtle cheesy, nutty flavor without dairy.
- 1/4 cup water: Used to thin out the dressing, adjustable for your preferred consistency.
How to Make Roasted Veggie Rice Bowls with Tahini Balsamic Dressing Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 400°F and lining two baking sheets with parchment paper to ensure nothing sticks. This easy prep step helps create crisp, evenly roasted veggies and chickpeas that are full of flavor.
Step 2: Cook the Brown Rice
While the oven is heating, cook your brown rice according to the package instructions. Quick-cook brown rice is ideal here for its fast preparation and hearty texture, which pairs beautifully with roasted veggies.
Step 3: Toss and Arrange Vegetables and Chickpeas
Next, toss the cauliflower and broccoli with 1 teaspoon of olive oil, adding a pinch of salt and pepper. Spread them out evenly on one baking sheet to ensure they roast properly. On the second sheet, toss the chickpeas and sliced carrots with the remaining oil, salt, and pepper. This separation allows each component to cook to perfection without overcrowding.
Step 4: Roast Until Golden and Tender
Place both trays in the oven and roast for 20 to 30 minutes, giving them a gentle shake or stir every 10 minutes. Keep an eye on the veggies to prevent burning, but expect some delicious caramelization that amps up their natural sweetness.
Step 5: Whisk the Tahini Balsamic Dressing
While the roasting is underway, combine tahini, balsamic vinegar, maple syrup, minced garlic, nutritional yeast, water, salt, and pepper in a small bowl. Whisk until smooth and creamy, adding more water gradually to reach your desired dressing consistency. This dressing is the magic that pulls the whole dish together.
Step 6: Assemble Your Bowls
Once everything is ready, scoop a portion of fluffy brown rice into each bowl. Layer with fresh greens if you like, then top generously with roasted vegetables and chickpeas. Sprinkle with sesame seeds for a toasty crunch. Finally, drizzle the tahini balsamic dressing over the top and finish with a squeeze of fresh lemon juice for brightness.
How to Serve Roasted Veggie Rice Bowls with Tahini Balsamic Dressing Recipe
Garnishes
Adding garnishes is where you can really personalize your Roasted Veggie Rice Bowls with Tahini Balsamic Dressing Recipe. Try toasted sesame seeds for extra nutty flavor or a handful of fresh herbs like parsley or cilantro for a fresh, herbal kick. A sprinkle of chili flakes can add a touch of heat if you’re feeling adventurous.
Side Dishes
This bowl shines as a complete meal, but you can complement it with some warm pita bread or a crisp cucumber salad on the side. A light soup or your favorite pickled vegetables also work beautifully to round out the meal without overwhelming those vibrant roasted flavors.
Creative Ways to Present
For a fun twist, serve the Roasted Veggie Rice Bowls with Tahini Balsamic Dressing Recipe inside hollowed-out bell peppers or over a bed of quinoa instead of rice. If you’re packing lunches, layer ingredients in a jar for a colorful and portable meal that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted veggies, chickpeas, rice, and dressing separately in airtight containers in the refrigerator for up to 3 days. Keeping the components separate helps maintain the best textures and flavors when you’re ready to enjoy it again.
Freezing
You can freeze cooked brown rice and roasted vegetables in freezer-safe containers for up to 2 months, but avoid freezing the dressing as the texture might change. When ready to eat, thaw overnight in the refrigerator and reheat gently.
Reheating
Reheat your leftovers in the microwave or on the stovetop until warmed through. Drizzle with fresh tahini balsamic dressing just before serving to keep that creamy texture and bright flavor intact. Adding a fresh squeeze of lemon juice after reheating really revives the dish.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice works well if you prefer a softer texture or quicker cooking time, but brown rice adds more fiber and a richer, nuttier flavor that complements the roasted veggies beautifully.
Is it possible to make this recipe gluten-free?
Yes, this entire Roasted Veggie Rice Bowls with Tahini Balsamic Dressing Recipe is naturally gluten-free as long as you use gluten-free nutritional yeast and check your balsamic vinegar label.
Can I substitute the tahini in the dressing?
You can swap tahini for other nut or seed butters like almond or cashew butter, but keep in mind that the flavor profile will be slightly different. Tahini provides a unique earthiness that pairs perfectly with balsamic vinegar and maple syrup.
What vegetables work best for roasting in this recipe?
Cauliflower, broccoli, and carrots roast up beautifully, but feel free to add or substitute with sweet potatoes, bell peppers, or Brussels sprouts to keep things exciting and seasonal.
Can I prepare this recipe vegan?
Yes! This recipe is already vegan, thanks to the use of nutritional yeast instead of cheese and pure plant-based ingredients throughout.
Final Thoughts
This Roasted Veggie Rice Bowls with Tahini Balsamic Dressing Recipe is an absolute gem when you want something comforting, wholesome, and easy to pull together. It’s packed with textures and flavors that dance together in every bite. Once you try it, I guarantee it’ll become a well-loved staple in your recipe rotation. So go ahead, gather your ingredients, and treat yourself to this colorful, nourishing bowl of goodness!
Print
Roasted Veggie Rice Bowls with Tahini Balsamic Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegetarian American
- Diet: Vegetarian
Description
These Roasted Veggie Rice Bowls combine nutrient-rich brown rice with perfectly roasted cauliflower, broccoli, carrots, and chickpeas. Tossed with a flavorful tahini-balsamic dressing and topped with sesame seeds and fresh greens, this wholesome and vibrant dish is ideal for a satisfying vegetarian meal that’s easy to prepare in under an hour.
Ingredients
Rice
- 1 cup brown rice (quick-cook preferred)
Roasted Vegetables
- 1 head cauliflower, chopped into bite-size florets
- 1 head broccoli, chopped into bite-size florets
- 3 medium carrots, sliced into coins
- 1 can (15 oz) chickpeas, rinsed, drained and patted dry
- 2 teaspoons extra virgin olive oil
- Salt and pepper, to taste
- 2 tablespoons sesame seeds
Greens (Optional)
- Arugula, baby kale, or spinach (as desired)
Dressing
- 1/4 cup tahini
- 3 tablespoons balsamic vinegar
- 1–2 tablespoons pure maple syrup
- 1 garlic clove, minced
- 3 tablespoons nutritional yeast
- 1/4 cup water (plus more as needed to thin)
- Salt and pepper, to taste
- Squeeze of fresh lemon juice (for serving)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.
- Cook the brown rice: Prepare the quick-cook brown rice according to the package instructions until tender and fluffy.
- Prepare vegetables and chickpeas: In a large bowl, toss the chopped cauliflower and broccoli florets with 1 teaspoon of extra virgin olive oil, a pinch of salt, and pepper. Spread them evenly on one prepared baking sheet. In another bowl, toss the sliced carrots and rinsed chickpeas with the remaining 1 teaspoon of olive oil, salt, and pepper, then spread evenly on the second baking sheet.
- Roast the vegetables and chickpeas: Place both baking sheets in the oven and roast for 20 to 30 minutes. Every 10 minutes, remove the trays and give them a gentle shake or stir to ensure even roasting. Watch closely to prevent burning and remove when veggies are tender and golden.
- Prepare the dressing: While the veggies roast, combine tahini, balsamic vinegar, maple syrup, minced garlic, nutritional yeast, water, salt, and pepper in a small bowl. Whisk vigorously until smooth and creamy. Add more water gradually if the dressing is too thick to achieve a drizzling consistency. Set aside.
- Assemble the bowls: Distribute cooked brown rice into serving bowls. If using, layer with your choice of fresh greens such as arugula, baby kale, or spinach. Top with the roasted vegetables and chickpeas. Sprinkle sesame seeds over the bowl, drizzle several tablespoons of the tahini-balsamic dressing on top, and finish with a fresh squeeze of lemon juice for brightness.
Notes
- You can substitute quick-cook brown rice with regular brown rice but adjust cooking time accordingly.
- Feel free to use other vegetables like sweet potatoes or bell peppers for variety.
- Storage: This dish keeps well in the refrigerator for up to 3 days and can be easily reheated.
- To make it nut-free, omit tahini and replace the dressing with a simple lemon vinaigrette.
- For added protein, sprinkle some toasted nuts or seeds on top.
