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!
“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.
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!
How to make the recipe
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.
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.
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 for success
~ 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.
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.
More vegan bowls
- Vegan Burrito Bowls
- BBQ Lentil Power Bowls
- Sweet Potato Quinoa Bowls
- Hawaiian Tofu Bowls
- Pesto Quinoa Bowls
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Roasted Veggie Rice Bowls
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
- 2 tablespoons sesame seeds
- arugula, baby kale, or spinach optional
- squeeze of fresh lemon juice
- 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.