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Overhead view of a Roasted Veggie Brown Rice Bowl with broccoli, cauliflower, carrots, chickpeas, brown rice, and arugula.
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5 from 5 votes

Roasted Veggie and Brown Rice Bowl

An easily customizable veggies and grains bowl.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Entree
Cuisine: dairy free, egg free, gluten free, refined sugar free, soy free, vegan
Servings: 4
Calories: 543kcal

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

  • 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.

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

Calories: 543kcal | Carbohydrates: 84g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 585mg | Potassium: 1629mg | Fiber: 23g | Sugar: 24g | Vitamin A: 9550IU | Vitamin C: 474.4mg | Calcium: 330mg | Iron: 9.7mg