Name: Roasted Vegetable and Brown Rice Bowl Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 cup uncooked brown rice; 2 cups water or vegetable broth; 1 small sweet potato, peeled and diced; 1 zucchini, sliced; 1 red bell pepper, chopped; 1 red onion, sliced; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and black pepper to taste; 1/4 cup hummus; 1 tablespoon lemon juice; 2 tablespoons tahini; 2 tablespoons warm water; Fresh parsley for garnish

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Looking for a dinner that’s both cozy and bursting with color? The Roasted Vegetable and Brown Rice Bowl fits the bill in every way. It’s a vibrant, satisfying meal that celebrates the natural sweetness and texture of roasted veggies, layered over nutty brown rice, and topped with a silky hummus-tahini dressing. Whether you’re new to plant-based meals or a seasoned veggie enthusiast, this dish makes eating healthy feel downright indulgent. With each bite, you’ll see just how effortless and rewarding a wholesome bowl can be.

Roasted Vegetable and Brown Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about how a few simple, wholesome ingredients can come together to create a bowl packed with flavor, color, and crunch. Every item here is chosen for the way it enhances the Roasted Vegetable and Brown Rice Bowl, from the creamy tahini in the dressing to the caramelized edges of sweet potato.

Brown rice (1 cup uncooked): The hearty base that soaks up all the flavors—nutty and filling.
Water or vegetable broth (2 cups): Cooking the rice in broth boosts its savory depth.
Sweet potato (1 small, peeled and diced): Adds natural sweetness and beautiful orange color.
Zucchini (1, sliced): Brings mild flavor and a tender bite.
Red bell pepper (1, chopped): Pops of color and a slight tanginess for balance.
Red onion (1, sliced): Turns sweet and caramelized during roasting—irresistible.
Olive oil (1 tablespoon): Helps everything roast to golden perfection.
Smoked paprika (1 teaspoon): Gives the veggies a subtly smoky, irresistible warmth.
Garlic powder (1/2 teaspoon): An easy way to infuse rich, garlicky notes with no fuss.
Salt and black pepper (to taste): The essential finishing touches—don’t skip!
Hummus (1/4 cup): The creamy heart of your dreamy, protein-rich dressing.
Lemon juice (1 tablespoon): A fresh burst of citrus to brighten your bowl.
Tahini (2 tablespoons): Adds nutty creaminess and depth to the dressing.
Warm water (2 tablespoons): Helps the dressing get extra silky and pourable.
Fresh parsley (for garnish): Sprinkled on top, it’s the finishing green flourish.

How to Make Roasted Vegetable and Brown Rice Bowl

Step 1: Cook the Brown Rice

Start by getting your rice on the stove, since it takes the longest. Combine the uncooked brown rice with water or vegetable broth in a medium pot. Bring it to a boil, then drop the heat to low, cover with a tight lid, and simmer for 35 to 40 minutes. You’re looking for tender, fluffy grains with all the liquid absorbed. Fluff it with a fork once done—so satisfying!

Step 2: Prep and Roast the Veggies

While the rice simmers, turn your focus to the vegetables. Spread the diced sweet potato, sliced zucchini, chopped red bell pepper, and sliced red onion on a trusty baking sheet. Give them a generous drizzle of olive oil, then shower them with smoked paprika, garlic powder, salt, and black pepper. Toss to coat, spread them out, and roast in a preheated 425°F (220°C) oven for 25 to 30 minutes. Stir everything halfway to ensure caramelized edges and tender middles. Your kitchen will smell amazing.

Step 3: Make the Hummus Tahini Dressing

While the veggies are roasting, whisk together the hummus, lemon juice, tahini, and warm water in a small bowl. You’ll end up with a creamy, luscious dressing that can be drizzled or dolloped—perfect for tying the Roasted Vegetable and Brown Rice Bowl all together. Feel free to adjust the lemon juice if you love a zesty kick.

Step 4: Assemble the Bowls

Now comes the fun part: assembly! Divide the fluffy brown rice into your serving bowls, layer with a generous helping of those gorgeously roasted vegetables, and finish with a generous drizzle of the hummus-tahini dressing. Don’t forget a sprinkle of fresh parsley for a pop of green and freshness right at the end.

How to Serve Roasted Vegetable and Brown Rice Bowl

Garnishes

Elevate your Roasted Vegetable and Brown Rice Bowl with a handful of chopped fresh parsley, a scattering of toasted seeds, or a sprinkle of za’atar. A final squeeze of lemon over the top really wakes up all the flavors and makes your bowl look as good as it tastes.

Side Dishes

Though this bowl stands tall all on its own, you can pair it with warm pita bread, a crisp green salad, or even roasted chickpeas for added protein. A side of tangy pickled vegetables makes a fantastic, palate-cleansing bite between all those rich flavors.

Creative Ways to Present

Try layering everything in a large platter for a family-style meal, or build individual meal prep containers for ready-to-go lunches throughout the week. You can also arrange the veggies in rainbow stripes over the rice for a show-stopping presentation. No matter how you plate it, the Roasted Vegetable and Brown Rice Bowl will brighten up any table.

Make Ahead and Storage

Storing Leftovers

If you end up with extra, you’re in luck—these bowls hold up beautifully! Store the rice, roasted veggies, and dressing in separate airtight containers in the fridge for up to 4 days. This way, each component stays fresh and you can mix and match for lunches or dinners throughout the week.

Freezing

The cooked brown rice and roasted vegetables freeze remarkably well. Let them cool completely before portioning into freezer-safe bags or containers. The dressing, thanks to the tahini and hummus base, is best made fresh, but you can freeze it if needed—just whisk again after thawing until smooth.

Reheating

For the tastiest results, reheat the rice and veggies separately in the microwave or on the stove with a splash of water to keep things moist. Add the dressing and fresh parsley just before serving to preserve all that lovely creaminess and brightness.

FAQs

Can I use white rice instead of brown rice?

Absolutely! While brown rice offers a tasty, nutty chew, white rice will cook up faster and taste just as delicious in your Roasted Vegetable and Brown Rice Bowl. Adjust cook times as needed for your rice of choice.

What other vegetables can I use?

The beauty of this bowl lies in its versatility—swap in whatever you love! Broccoli, cauliflower, carrots, Brussels sprouts, or even asparagus are all fantastic. Seasonal veggies keep things interesting year-round.

Is this recipe gluten-free?

Yes, the Roasted Vegetable and Brown Rice Bowl is naturally gluten-free! Just double check your tahini and hummus labels if you have a gluten sensitivity, as some pre-made products can contain additives.

How can I add more protein?

Boost your bowl with roasted chickpeas, grilled tofu, or even tempeh. These options merge seamlessly into the bowl for a heartier, protein-packed meal—perfect for lunch or dinner!

Can I prepare the dressing in advance?

Definitely! The hummus-tahini dressing keeps well in the fridge for up to five days. Simply give it a quick stir before using, and if it’s thickened up, add another tablespoon of warm water to reach your preferred consistency.

Final Thoughts

There’s nothing quite like a meal that’s as comforting as it is energizing, and the Roasted Vegetable and Brown Rice Bowl delivers on both fronts. I hope you’ll give this nourishing, flavor-packed dish a try—and maybe even make it your own with new veggie combos or toppings. Every bowl tells a story, and I can’t wait for you to create yours!

Roasted Vegetable and Brown Rice Bowl Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Roasted Vegetable and Brown Rice Bowl is a delicious and nutritious vegan meal that is perfect for lunch or dinner. Packed with fiber, vitamins, and flavor, it’s a satisfying dish that will keep you full and energized.

Ingredients

Scale

Brown Rice:

1 cup uncooked brown rice
2 cups water or vegetable broth

Roasted Vegetables:

1 small sweet potato, peeled and diced
1 zucchini, sliced
1 red bell pepper, chopped
1 red onion, sliced
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste

Hummus Tahini Dressing:

1/4 cup hummus
1 tablespoon lemon juice
2 tablespoons tahini
2 tablespoons warm water

Garnish:

Fresh parsley for garnish

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Instructions

Preheat your oven: Preheat the oven to 425°F (220°C).
Cook the brown rice: In a medium pot, bring the brown rice and water or broth to a boil. Reduce heat, cover, and simmer for 35–40 minutes until tender.
Roast the vegetables: Place sweet potato, zucchini, bell pepper, and red onion on a baking sheet. Drizzle with olive oil, seasonings, and roast for 25–30 minutes.
Make the dressing: Whisk together hummus, lemon juice, tahini, and water until smooth.
Assemble: Divide cooked rice into bowls, top with vegetables, drizzle with dressing, and garnish with parsley.

Notes

Feel free to swap in seasonal vegetables like broccoli, cauliflower, or Brussels sprouts.
Add chickpeas or grilled tofu for extra protein.
The hummus dressing can be made ahead and stored in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean