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These delicious Veggie Rice Bowls are easily customized with your favorite vegetables and are perfect for any night of the week! Don’t forget the creamy tahini sauce!
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“Bowls” are pretty much a staple of any plant based diet. There are burrito bowls, greens and grains bowls, superfood bowls, and even smoothie bowls.
They are really easy to throw together and you can use whatever ingredients you have on hand. 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!
These Roasted Veggie Rice Bowls are one of our favorites and the ones I make most often. The sweet tahini dressing is so good!
Ingredients you need
Ingredient notes and substitutions
Rice ~ I like to use quick-cooking rice. It’s ready in about 10 minutes and cooks up perfectly every time.
You can use whole grain brown rice, Jasmine rice, Basmati rice, or whatever you prefer. Learn more about different rice varieties and get more healthy rice recipes here.
Vegetables ~ For these veggie rice bowls, I use broccoli, cauliflower and carrots. These are the vegetables my kids like the most. You can easily customize this recipe with the veggies your family likes best.
Some other great veggie options for this dish are: radishes, green beans, Brussels sprouts, or corn.
Greens ~ I never pass up an opportunity to add more leafy greens to our diet. I like to add raw greens on top of the rice and then put the hot roasted veggies on top. This allows the heat from the dish to gently soften the greens without them getting wilted or mushy.
Kale, arugula, spinach, or Swiss chard all work well.
Green are optional and you can leave them out if you prefer.
Extras ~ I like to add a little crunch to the tops of the bowls before serving. Sesame seeds work well, but you could also use hemp seeds, pumpkin seeds, or toasted walnuts.
Sauce ~
My favorite sauce for these rice bowls 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 it brings an extra savory note that’s so good!
If you’re looking for a less sweet sauce option, try my Tahini Goddess Dressing.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
There are a few different steps to get these rice bowls on the table, but they’re all easy and most of it is hands-off time.
Put the chopped broccoli and cauliflower in a bowl (1), drizzle with olive oil and sprinkle with salt and pepper. Mix well (2).
Combine the chickpeas and carrots (3), drizzle with oil and sprinkle with salt and pepper. Mix well (4).
Spread out the broccoli and cauliflower into one even layer on a parchment lined rimmed baking sheet. On another baking sheet, do the same with the carrots and chickpeas. (5)
Roast both pans until browned and caramelized (6).
While the veggies are roasting, whisk all of the tahini dressing ingredients in a small bowl until smooth. Add additional water 1 tablespoon at a time, if needed, to thin out.
To serve, place a serving of rice into a bowl, top with a handful of leafy greens, if using, then add the roasted vegetables and chickpeas. Drizzle with the sweet tahini dressing and sprinkle with sesame seeds.
Storage and freezing
Fridge: Store leftover components of these veggie rice bowls separately in the fridge in air-tight containers. They will last for 4 to 5 days.
The sauce will thicken up as it sits. To serve leftovers, whisk well adding 1 tablespoon of water at a time until you reach the desired consistency.
Freezer: You can also freeze the components of this dish. Freeze the roasted veggies separately from the roasted chickpeas and separately from the rice. Be sure to cool everything completely before transferring to freezer safe containers or plastic bags. They should keep well for up to 6 months.
Pro tips and tricks
~ A little drizzle of olive oil will help the vegetables to brown and crisp up. For an oil-free option, use a drizzle of vegetable broth or lemon juice instead. Note they won’t get as browned and crisp with an oil-free option, but will still be delicious.
~ Spread the vegetables into one even layer on the baking sheets. Don’t overcrowd the pans or they will steam instead of roast.
~ Use the vegetables your family loves best. Other great options for this recipe: Brussels sprouts, green beans, radishes, or corn.
~ Be sure to drain and rinse the canned chickpeas well. Pat them dry with a clean kitchen cloth or paper towels to ensure they crisp up in the oven.
~ We like the sauce on the sweeter side. If you prefer it less sweet, start with just 1 tablespoon of pure maple syrup and add more to taste.
~ If you like a lot of sauce, you may want to double the sauce recipe.
~ Don’t like or want the tahini sauce? Try one of these options instead: Creamy Hummus, Southwest Vegan Ranch Dressing, Easy Peanut Sauce, Sesame Soy Dressing, Pepita Pesto, or Roasted Red Pepper Sauce.
~ A squeeze of fresh lemon juice will brighten everything up.
~ For picky eaters, keep the components of the dish separate and let them choose what they want in their bowl.
FAQs
Rice bowls are a type of Buddha Bowl, also known as grain bowls, power bowls, superfood bowls, glow bowls, veggie bowls, nourish bowls, etc. They are balanced bowls of vegetables, grains, protein, and sauce. Mix and match to find your favorite combos!
That depends on what you put in them. These veggie rice bowls are healthy! They are well balanced with plant protein, fiber, vitamins, minerals, and healthy fats.
½ cup of cooked rice equals one serving.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Roasted Veggie Rice Bowls
Recommended Equipment
Ingredients
Veggies and Grains
- 1 cup brown rice I nearly always use quick-cook brown rice
- 1 head cauliflower cut into bite size pieces
- 1 head broccoli cut into bite size pieces
- 3 medium carrots cut into coins
- 1 can (15 oz) chickpeas rinsed, drained and patted dry
- 2 teaspoons extra virgin olive oil
- salt/pepper
- 2 tablespoons sesame seeds
- arugula, baby kale, or spinach optional
- squeeze of fresh lemon juice
Creamy Sweet Tahini Dressing
- ¼ cup tahini
- 3 tablespoons balsamic vinegar
- 1-2 tablespoons pure maple syrup
- 1 garlic clove minced
- 3 tablespoons nutritional yeast
- ¼ cup water plus more as needed to thin
- salt/pepper to taste
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Set aside.
- Cook the rice according to package directions.
- While the rice is cooking, toss the cauliflower and broccoli with 1 teaspoon oil, sprinkle with a pinch of salt and pepper and spread out into one even layer on one prepared baking sheet. Toss the chickpeas and carrots with the remaining 1 teaspoon of oil, sprinkle with salt and pepper, and spread out into one even layer on the other prepared baking sheet.
- Roast for 20 to 30 minutes, turning the pans and giving them a shake every ten minutes. (Every oven is different, so keep an eye on everything to make sure you don't burn them.)
- While the vegetables are roasting, combine all the dressing ingredients in a small bowl or cup and whisk until smooth. Add more water, as needed, to thin out. Set aside.
- To serve, place some rice in a bowl, top with greens, if using, then some roasted vegetables and chickpeas. Sprinkle with sesame seeds and drizzle a few tablespoons of sauce over everything. Squeeze of bit of fresh lemon juice over everything, if desired. Repeat with as many servings as needed.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Eric
I made this dish a few times & I absolutely love it. I am not a fan of Tahini(1st time using it) but I still enjoyed it. I make a lemon Dijon vinaigrette that goes well with it & my sons love it with either dressing. One day I forgot my dressing at home & ate it without & it was still great. A simple recipe that’s easily customizable & packs big flavor, definitely on meal prep rotation. I love love love it!!! Thank you
Jenn Sebestyen
I’m so happy to hear this! We switch up the sauce/dressing all the time, too. I’m glad you were able to make it your own. Thank you so much for your feedback. Happy New Year!
Cheryl
Hi looking forward to trying this recipe! I did not see how to cook the kale. Thanks so much!
Jenn Sebestyen
I don’t cook the greens. I put them on top of the hot rice and then pile the hot veggies on top. This wilts the greens just slightly. Enoy!
Diana
The dressing was too sweet for my taste, even using less maple syrup. Next time, I’ll leave it out completely.
Patti
Sauce was Delish!
Modified the veggies
Asparagus
Mushrooms
Carrots
Broccoli
Turned out fantastic!! ❤️
Jenn Sebestyen
Wonderful, Patti! I love that you were able to make it your own. So glad you enjoyed it!
Carla @ Foodie Digital
The perfect roasted veggie bowl! The whole family devoured these bowls. And that sauce will definitely be going in full rotation around here. Thank you!
Jenn Sebestyen
I’m so happy you enjoyed them, Carla. Thank you!
Sarah Rumney
That Sweet Tahini Dressing is the BEST dressing I have ever eaten oil or non-oil based! So, so good. Make it! Make it now!
Jenn Sebestyen
So glad you love it, Sarah! Thank you so much for your feedback! If you love tahini, you might like my Citrus Tahini Dressing as well! It’s here on the blog.
Sarah Rumney
Thanks! I’ll have to try that one too!
Jenn Sebestyen
Enjoy!
Marianne
Agree. Ohhhhh yes!!! Thank you for this wonderful recipe. It’s in our rotation.
Jenn Sebestyen
Thank you, Marianne! I’m so happy you love it!
Rindy De
Fantastic meal. My sometimes grumpy vegan family (they eat vegan when I cook, but are sometimes grumpy about it ) LOVED your bowl and even asked for more. The dressing was perfect, both tangy and sweet, and they want it all again next week. Thank you so much!
Jenn Sebestyen
This makes me so happy! Thank you, Rindy! So happy you all love it!
Alicia
I couldn’t find tahini do you think sunflower butter would work I read that online
Jenn S.
It would work. You may need to adjust the other ingredients as tahini definitely has a different flavor. Just taste and adjust as necessary. Enjoy!
Carol
Hi, Jenn! I just made this but used basmati instead. I’ve had a couple of brown rice dishes recently and just wanted a change. I love it! Thanks for the recipe! 🙂 <3
Jenn S.
That’s so great to hear, Carol. Thank you! I love basmati rice too – great choice!
Julie @ Running in a Skirt
What a great meal! I love the roasted veggies and brown rice together- perfect for a busy evening. Can’t wait to try it!
Jenn S.
Thanks, Julie! Enjoy!
Natalie
Yum!!
You know how some days a certain dish tastes extra good? Well, this is apparently what my body wanted today! I enjoyed every mouthful and – joy of joys – I’ll enjoy the leftovers too. 🙂
The only thing I’d advise is to add half the maple syrup, and add the second tablespoonful after tasting if you still want to.
I threw in some pumpkin as well … just seemed to belong there.
Good one, Jenn! Thanks!
Jenn S.
Thank you, Natalie! So happy you loved it! Did you use cubed pumpkin with the veggies or pumpkin purée in the sauce? Tis the season for all things pumpkin! Thanks so much for your comment!
Natalie
Cubed pumpkin with the roast veggies … yum yum yum!
Jenn S.
Yes, that sounds delicious! Love it! Thanks, Nat!
Ana
i love chickpeas on everything, specially roasted! Will try this recipe once i am back home.
Jenn S.
Thanks, Ana! I hope you love it!
Deryn
Yes! My fave kinda meal. Everything is better in bowls! The roasted veggies look amazing and love the sound of that dressing too, yum!
Jenn S.
Thanks, Deryn!
Alisa Fleming
I love roasted chickpea lunches like this! And I need to try that dressing – dying to know what the added nooch does to the flavor.
Jenn S.
I’d love to know what you think. It’s an unusual combo, but I LOVE it!