5 from 5 votes
Overhead view of a Roasted Veggie Brown Rice Bowl with broccoli, cauliflower, carrots, chickpeas, brown rice, and arugula.
Roasted Veggie and Brown Rice Bowl
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
An easily customizable veggies and grains bowl.
Course: Entree
Cuisine: dairy free, egg free, gluten free, refined sugar free, soy free, vegan
Keyword: buddha bowls recipes, healthy bowls recipe, vegetarian rice bowl recipes
Servings: 4
Calories: 543 kcal
Author: Jenn Sebestyen
Ingredients
Veggies and Grains
  • 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
  • salt/pepper
Creamy Sweet Tahini Dressing
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cook the rice according to package directions. 

  3. 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.

  4. 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.)

  5. Combine all dressing ingredients in a small bowl  or cup and whisk until smooth. Add more water, as needed, to thin. Set aside.

  6. When veggies and chickpeas are done, make your bowls! A little rice, broccoli, cauliflower, carrots, chickpeas, sesame seeds and dressing in each individual bowl.

Recipe Notes

~ 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.

 

Nutrition Facts
Roasted Veggie and Brown Rice Bowl
Amount Per Serving
Calories 543 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 585mg 24%
Potassium 1629mg 47%
Total Carbohydrates 84g 28%
Dietary Fiber 23g 92%
Sugars 24g
Protein 25g 50%
Vitamin A 191%
Vitamin C 575%
Calcium 33%
Iron 54%
* Percent Daily Values are based on a 2000 calorie diet.