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+ servings
Dinner bowl of rice, cauliflower, broccoli, carrots, and chickpeas topped with a sprinkle of sesame seeds.
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5 from 9 votes

Roasted Veggie Rice Bowls

An easily customizable veggies and grains bowl that's perfect for any night of the week!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Bowls and Stir Frys, Entrées
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 543kcal


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


  • 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.



~ 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.
~ A squeeze of fresh lemon juice will brighten everything up.


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