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
Scale
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.
