Rainbow Roasted Vegetable Bowl (Printable)

Vibrant roasted vegetables over brown rice with zesty herb sauce

# Ingredient List:

→ 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 fresh 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°F (220°C).
02 - Arrange all chopped vegetables on a large baking sheet. Drizzle with olive oil, sea salt, and black pepper. Toss thoroughly to coat evenly.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are 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 to 35 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
05 - Combine parsley, cilantro, basil, lemon juice, garlic clove, extra virgin olive oil, salt, and black pepper in a blender or food processor. Blend until smooth consistency is achieved.
06 - Divide cooked brown rice evenly into serving bowls. Top each portion with roasted vegetables and drizzle generously with herb sauce.

# Expert Tips:

01 -
  • You can roast and prep everything in under an hour, making weeknight dinners feel less like a chore.
  • The herb sauce is bright enough to wake up your taste buds but herbaceous enough to let the caramelized vegetables shine.
  • It's genuinely beautiful to eat, which somehow makes the food taste better and photographs naturally without extra styling.
02 -
  • If your vegetables come out soggy instead of caramelized, your oven probably wasn't hot enough or you crowded the pan—give them space to breathe and don't skip the preheating.
  • Make the herb sauce right before eating or it'll start to darken and lose that bright, fresh quality that makes it worth making from scratch.
03 -
  • Don't stir your roasting vegetables more than once—let them sit undisturbed in the heat so they develop that golden crust instead of staying pale and steamed.
  • The herb sauce can be made a few hours ahead, but cover it tightly so it doesn't brown or dry out sitting in the open air.
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