Roasted Veggie Brown Rice Bowl – An easily customizable veggies and grains bowl perfect for any night of the week.
They are really easy to throw together and you can use whatever ingredients you love the most. You can even change the flavor of the bowl by adding a different dressing or sauce even when all the other ingredients are the same. So versatile!
This Roasted Veggie Brown Rice Bowl is one of our favorites and the one I make most often. The sweet tahini dressing is so good!
Buddha bowls – also known as grain bowls, power bowls, superfood bowls, veggie bowls, nourish bowls…I’m sure the list goes on – are really just balanced bowls of vegetables, grains, protein, and sauce. Mix and match to find your favorite combos!
Here are some great options to choose from:
Vegetables ~ broccoli, cauliflower, carrots, corn, zucchini, sweet potato, cucumber, Brussels sprouts, spinach, kale, cabbage, onion, green peas, snap peas
Grains ~ brown rice, wild rice, farro, millet, quinoa, couscous
Protein ~ chickpeas, black beans, kidney beans, lentils, edamame, tofu, tempeh
Sauce ~ salsa, creamy avocado, hummus, tahini & lemon, pesto, BBQ sauce
Easy Versatile Dinner
The great thing about bowls is that they are so easy to customize.
I used the veggies that I know my kids really like…broccoli, cauliflower, and carrots.
All of the ingredients are kept separate until added to the individual bowls, so if someone’s not feeling any particular vegetable that night, they are free to leave it out.
And it’s perfect for using up any leftover veggies, grains, beans, etc., that might be hanging out in your fridge.
Feel free to use your favorite vegetables and grains to make it your own!
The Sauce Makes the Meal
My favorite sauce for this brown rice bowl is a Creamy Sweet Tahini Dressing! It’s lick it off the spoon good! The nutritional yeast might seem like an odd addition here, but you’ll just have to trust me!
You might want to double the recipe for the sauce so you have leftovers for everything else you plan to eat this week.
Roasted Veggie Brown Rice Bowl
I hope you love this Brown Rice Bowl as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
- 1 head cauliflower (cut into bite size pieces)
- 1 head broccoli (cut into bite size pieces)
- 3 medium carrots (cut into coins)
- 1 cup brown rice (I nearly always use quick-cook brown rice)
- 2 cups cooked chickpeas (or 1 can, rinsed and drained)
- 2 tbsp sesame seeds
- 2 tsp extra virgin olive oil
- Preheat oven to 400 degrees F.
Cook the rice according to package directions.
Spread cauliflower and broccoli on one baking sheet. Spread chickpeas and carrots on another baking sheet. Drizzle 1 tsp oil over each baking sheet and give veggies a toss. Sprinkle with salt and pepper.
Roast for 20-30 minutes, turning the pans and giving them a shake every ten minutes. Cauliflower and broccoli takes about 30 minutes, carrots and chickpeas take about 20, so start the broccoli/cauliflower first and put the chickpeas/carrots in after the first 10 minutes. (Every oven is different, so keep an eye on everything to make sure you don't burn them.)
Combine all dressing ingredients in a small bowl or cup and whisk until smooth. Add more water, as needed, to thin. Set aside.
When veggies and chickpeas are done, make your bowls! A little rice, broccoli, cauliflower, carrots, chickpeas, sesame seeds and dressing in each individual bowl.
~ I like to put a big handful of greens into my bowl before topping with the roasted veggies and chickpeas. The warm veggies wilt the greens just a bit. It's a great way to get another helping of leafy greens in. My kids don't always go for this and it's totally optional, but any kinds of leafy greens will work - kale, arugula, spinach, swiss chard, etc.
*Original recipe posted February 2015. Content and photos updated September 2018.
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