Rainbow Roasted Vegetable Bowl (Printable version)

Colorful roasted vegetables over fluffy brown rice with zesty herb sauce

# What you need:

→ Vegetables

01 - 1 red bell pepper, diced
02 - 1 yellow bell pepper, diced
03 - 1 cup purple cauliflower florets
04 - 1 cup broccoli florets
05 - 1 cup cherry tomatoes, halved
06 - 1 medium zucchini, sliced
07 - 1 medium carrot, sliced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper

→ Grains

11 - 1 1/2 cups uncooked brown rice
12 - 3 cups water
13 - 1/2 teaspoon salt

→ Herb Sauce

14 - 1/4 cup fresh parsley
15 - 1/4 cup fresh cilantro
16 - 2 tablespoons fresh basil leaves
17 - 2 tablespoons lemon juice
18 - 1 small garlic clove
19 - 1/4 cup extra virgin olive oil
20 - 1/4 teaspoon salt
21 - 1/8 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F.
02 - Arrange all chopped vegetables on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss thoroughly to coat evenly.
03 - Roast vegetables for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes until rice is tender. Fluff with a fork.
05 - Combine parsley, cilantro, basil, lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.
06 - Divide cooked brown rice into individual bowls. Top with roasted vegetables and drizzle generously with herb sauce.

# Expert Advice:

01 -
  • It turns a chaotic produce drawer into something that looks like it belongs on a magazine cover.
  • You can prep everything in one go and let the oven do the heavy lifting while you catch up on texts or fold laundry.
  • The herb sauce tastes fancy but takes less than two minutes to whirl together in a blender.
  • Leftovers actually get better the next day when the flavors have time to mingle and deepen.
02 -
  • Do not overcrowd the baking sheet or your vegetables will steam instead of roast, spread them out or use two pans if you need to.
  • The herb sauce can be made a day ahead and stored in the fridge, just give it a quick stir before drizzling because the oil may separate slightly.
  • If your brown rice is taking forever to cook, check that your heat is low enough and the lid is on tight, escaping steam means longer cooking times.
03 -
  • Line your baking sheet with parchment paper for easier cleanup, the caramelized bits can stick like glue otherwise.
  • Taste your herb sauce before you pour it, some lemons are more tart than others, so adjust with a pinch of salt or a drizzle of honey if it needs balance.
  • If you are meal prepping, keep the sauce separate until you are ready to eat so the vegetables stay crisp and the rice does not get soggy.
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