Roasted Vegetable Rice Bowl

Have you ever had a meal that you could just eat over and over again? Well this roasted vegetable rice bowl is it. Even non-vegans love this meal. And trust me you will probably want it for lunch and dinner for a week straight.

Which is exactly what happened to me and is why I’m sharing it with you because it’s that good! Below check out the photos and instructions on how to make this masterpiece.

Roasted Vegetable Rice Bowl

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Roasted vegetable ingredients: kale, zucchini, squash, small red potatoes, carrots, cauliflower and broccoli.

Steps: Chop all vegetables into bite size pieces. Toss them in a mixing bowl with 1-2 tbsp EVOO, sea salt, ground black pepper, garlic powder and ground oregano.

Arrange them on a baking sheet and cook at 450 degrees F for 20-30 minutes. Until throughly cooked and lightly browned.

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Building your rice bowl: In this rice bowl I used black rice and quinoa as my base. You can use any type of grain you prefer.

Then add some black or pinto beans, lentils or chickpeas. Top with roasted vegetables and garnish with fresh herbs such as cilantro, parsley, green onions, and chives.

I also like to add fresh avocado slices and shredded red cabbage.

My husband likes to add a secret spicy sauce.  (That I will have to share with you in another post.) Enjoy your roasted vegetable rice bowl!

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