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
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
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
