Roasted Veggie Rice Bowls

Dinner bowl of rice, cauliflower, broccoli, carrots, and chickpeas topped with a sprinkle of sesame seeds.

4.97 from 27 votes

Caramelized roasted vegetables and crispy chickpeas over fluffy brown rice, finished with a creamy sweet tahini dressing that readers call the best dressing they've ever had. Completely vegan, gluten-free, and endlessly customizable with whatever vegetables your family loves best.

Prep Time15

Cook Time30

Total Time45

Course: Bowls and Stir Frys, Main Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 543kcal

Author: Jenn Sebestyen

Equipment

Ingredients

Veggies and Grains

1 cup brown rice I use quick-cook brown rice
1 head cauliflower chopped into bite size florets
1 head broccoli chopped into bite size florets
3 medium carrots sliced into coins
1 can (15 oz) chickpeas rinsed, drained and patted dry
2 teaspoons extra virgin olive oil
salt and pepper to taste
2 tablespoons sesame seeds
arugula, baby kale, or spinach optional
squeeze of fresh lemon juice

Creamy Sweet Tahini Dressing

¼ cup tahini
3 tablespoons balsamic vinegar
1-2 tablespoons pure maple syrup
1 clove garlic minced
3 tablespoons nutritional yeast
¼ cup water plus more as needed to thin
salt and pepper to taste

Instructions

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.

Video

Notes

~ 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.

Nutrition