Rainbow Roasted Vegetable Bowl (Print View)

Colorful roasted vegetables over fluffy brown rice with zesty herb sauce

# What You’ll 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 - Set oven to 425°F and allow to reach temperature.
02 - Arrange all diced vegetables on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss thoroughly to coat all pieces evenly.
03 - Place baking sheet in preheated oven and roast for 25-30 minutes, stirring halfway through cooking, until vegetables are tender with light caramelization.
04 - Rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover with lid, and simmer for 30-35 minutes until rice is tender and liquid is absorbed. Fluff with fork.
05 - Combine parsley, cilantro, basil, lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until smooth consistency is achieved.
06 - Divide cooked brown rice evenly into serving bowls. Top with roasted vegetables and generously drizzle herb sauce over each portion.

# Expert Suggestions:

01 -
  • It looks like a farmers market exploded on your plate, which somehow makes boring vegetables feel celebratory.
  • Everything cooks at the same time, so you can actually relax instead of juggling pans like a circus performer.
  • The herb sauce tastes like bright green summer even when it's freezing outside, and it makes everything taste intentional.
02 -
  • Don't skip rinsing the brown rice or you'll end up with gluey results that won't hold up to the sauce.
  • The herb sauce tastes so much brighter if you use fresh herbs and fresh lemon juice, so this isn't the place to substitute with bottled lemon.
  • If your vegetables release too much moisture while roasting, pat them dry before tossing with oil, otherwise they'll steam instead of caramelize.
03 -
  • If your herb sauce is too thick, thin it with a splash of water or extra lemon juice instead of more oil, which keeps it bright instead of heavy.
  • Pat your roasted vegetables dry with a paper towel right after they come out of the oven if they're releasing too much moisture, because excess liquid dilutes the herb sauce.
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