Rainbow Roasted Vegetable Bowl

Last spring, I was stuck in a cooking rut—the same proteins, the same side dishes, nothing that felt exciting anymore. Then a friend showed up with a rainbow of vegetables from the farmer's market and said, "Let's just roast everything," and something clicked. There's magic in simplicity, I realized, especially when you let each vegetable's natural sweetness shine through the oven's heat. This bowl became my answer to those days when I needed nourishment without fuss, and color on the plate that matched how I wanted to feel.

I made this for my sister during a busy weekend when she was visiting, and she sat at the kitchen counter watching the vegetables turn bronze and glossy in the oven. She said it smelled like a restaurant, and I laughed because I was literally just tossing things in oil and salt. By the time we finished eating, she was already asking for the recipe, and now it's her go-to when she wants to impress people without the stress.

Ingredients

• Red bell pepper: The sweetest one of the bunch, it gets almost jammy when roasted, so don't skip it even if your market is low on options.
• Yellow bell pepper: Adds brightness and a subtle fruity note that deepens as it caramelizes in the heat.
• Purple cauliflower: Regular cauliflower works fine, but the purple variety holds onto its color beautifully and feels like a small luxury.
• Broccoli florets: They crisp up at the edges while staying tender inside, giving you the best texture contrast.
• Cherry tomatoes: Halve them so they roast evenly and get concentrated and sweet rather than shriveled.
• Zucchini: Slice it into rounds about a quarter-inch thick so it doesn't turn mushy before everything else is ready.
• Carrot: A medium one, sliced on the bias if you're feeling fancy, or just thin rounds if you're not—it cooks down beautifully either way.
• Olive oil: Use good oil for coating the vegetables; it makes a real difference in how they caramelize.
• Brown rice: Nutty and hearty, it soaks up the herb sauce without disappearing into it.
• Fresh herbs: Parsley, cilantro, and basil are the holy trinity here—don't use dried, or you'll lose the brightness that makes this sauce sing.
• Lemon juice: Fresh lemon is non-negotiable; it's what keeps the sauce from feeling heavy.

Instructions

Heat your oven and prep your vegetables:

Set the oven to 425°F and while it warms up, cut all your vegetables into roughly similar-sized pieces so they roast at the same pace. This is where you get to be a little meditative about knife work—nothing fancy, just consistent.

Oil and season like you mean it:

Spread everything on a large baking sheet, drizzle generously with olive oil, and season with salt and pepper, then toss with your hands until every piece glistens. The oil is what creates those caramelized edges, so don't be shy.

Roast until the edges turn golden:

Roast until the edges turn golden:

Slide the sheet into the oven for 25 to 30 minutes, stirring halfway through so nothing sticks or burns. You'll know it's ready when the vegetables have softened and the edges are blistered and browned.

Start the rice while vegetables roast:

Rinse brown rice under cold water, combine it with 3 cups of water and salt in a saucepan, and bring it to a boil. Reduce the heat, cover, and let it simmer gently for 30 to 35 minutes until the grains are tender and the water is absorbed, then fluff it with a fork.

Blend the herb sauce:

Combine fresh parsley, cilantro, basil, lemon juice, a small garlic clove, olive oil, salt, and pepper in a blender or food processor. Blend until it's smooth and vibrant green, tasting as you go and adjusting the lemon or salt to your preference.

Assemble your bowl:

Divide the fluffy brown rice among bowls, pile the warm roasted vegetables on top, and drizzle everything with the herb sauce. Eat while the vegetables are still warm and the sauce is still bright.

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There's a moment, about ten minutes into roasting, when your kitchen fills with this smell that makes everyone suddenly interested in dinner. My partner wandered in from another room asking what smelled so good, and I realized that roasted vegetables with just oil and salt can be more enticing than anything complicated. That's when I knew this recipe was a keeper.

Making It Your Own

The vegetables here are just a suggestion, honestly. Swap in whatever looks good at your market or whatever you have lurking in your crisper drawer—roasted asparagus, cubed sweet potato, diced red onion, Brussels sprouts halved lengthwise. The technique is what matters, and the technique works for almost anything. I've made this bowl about fifty different ways, and each time it feels a little different, which is exactly why I keep coming back to it.

Adding Protein and Staying Satisfied

This bowl is technically vegetarian as served, but I've learned that a handful of chickpeas or cubed tofu scattered over the top makes it feel more like a complete meal and keeps you satisfied longer. Crumbled feta or a fried egg works too if you're not keeping things plant-based. The beauty of this format is that it's flexible enough to work with however you like to eat.

Timing and Shortcuts

The prep is genuinely quick—maybe 20 minutes if you're not a knife wizard, and then it's mostly hands-off while everything cooks. I've made this on weeknights when I was tired and still felt accomplished because it looks fancy but requires almost no actual skill. The longest part is the roasting and the rice, and those happen simultaneously, so you're really done in under an hour from start to finish.

• Buy pre-cut vegetables from the salad bar if you want to shave off 10 minutes; nobody needs to know.
• Cook the rice the day before if mornings are chaotic, then reheat it gently while the vegetables roast.
• Double the herb sauce and keep it in a jar in the fridge for the next day's leftovers, or for drizzling on grain bowls all week.

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This bowl has become something I make when I want to feel like I'm taking care of myself without it feeling like a chore. It's nourishing, it's colorful, and it tastes like something worth the effort, even though the effort is honestly minimal.

Recipe Questions & Answers

→ Can I use different vegetables?

Absolutely. Swap in sweet potatoes, red onion, asparagus, or whatever seasonal vegetables you have on hand. The roasting method works beautifully with most vegetables.

→ How long do leftovers last?

Store components separately in airtight containers for up to 4 days. Keep the herb sauce in a separate container and add just before serving.

→ Can I make this grain-free?

Yes. Serve the roasted vegetables over cauliflower rice, quinoa, or enjoy on their own with extra herb sauce drizzled on top.

→ What can I use instead of fresh herbs?

Fresh herbs work best here, but you can substitute with 2 tablespoons of pesto or a dollop of tahini-lemon dressing for a different flavor profile.

→ Can I add protein?

Chickpeas, roasted tofu, grilled chicken, or even a fried egg on top make this bowl more filling. Add your protein during assembly.