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
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
  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*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 585mg25%
Potassium 1629mg47%
Carbohydrates 84g28%
Fiber 23g96%
Sugar 24g27%
Protein 25g50%
Vitamin A 9550IU191%
Vitamin C 474.4mg575%
Calcium 330mg33%
Iron 9.7mg54%
* Percent Daily Values are based on a 2000 calorie diet.