Rainbow Roasted Vegetable Bowl (Printable)

Vibrant roasted vegetables in rainbow colors over fluffy brown rice with fresh 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

# Directions:

01 - Set oven to 425 degrees Fahrenheit
02 - Arrange all chopped vegetables on a large baking sheet. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized
04 - Rinse brown rice under cold water. In a medium saucepan, combine rice, 3 cups water, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 30 to 35 minutes until rice is tender. Fluff with a fork
05 - Combine parsley, cilantro, basil, lemon juice, garlic clove, 1/4 cup extra virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a blender or food processor. Blend until smooth
06 - Divide cooked brown rice evenly into four bowls. Top each portion with roasted vegetables and drizzle generously with herb sauce

# Expert Advice:

01 -
  • It's forgiving—roasted vegetables are nearly impossible to mess up, and they taste even better when they're a little caramelized.
  • One bowl feeds your whole body and makes you feel like you actually took care of yourself for once.
  • The herb sauce is the secret weapon that transforms simple roasted veg into something you'll actually crave.
02 -
  • Don't crowd the baking sheet—if your vegetables are packed too tightly, they'll steam instead of roast, and you'll miss out on those caramelized edges that make the whole thing sing.
  • Make the herb sauce last, right before serving, because it stays brighter and more vibrant that way instead of getting dark and dull.
03 -
  • Cut your vegetables slightly larger than you think you need to because they shrink more than you expect as they roast.
  • If your herb sauce is too thick, thin it out with a splash of water or extra lemon juice—it should be pourable but still flavorful.
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