Rainbow Roasted Vegetable Bowl (Printable)

Vibrant roasted colorful vegetables over fluffy brown rice with zesty herb sauce.

# Ingredient List:

→ Vegetables

01 - 1 red bell pepper, diced
02 - 1 yellow bell pepper, diced
03 - 1 cup purple cauliflower florets
04 - 1 cup broccoli florets
05 - 1 cup cherry tomatoes, halved
06 - 1 medium zucchini, sliced
07 - 1 medium carrot, sliced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper

→ Grains

11 - 1 1/2 cups uncooked brown rice
12 - 3 cups water
13 - 1/2 teaspoon salt

→ Herb Sauce

14 - 1/4 cup fresh parsley
15 - 1/4 cup fresh cilantro
16 - 2 tablespoons fresh basil leaves
17 - 2 tablespoons fresh lemon juice
18 - 1 small garlic clove
19 - 1/4 cup extra virgin olive oil
20 - 1/4 teaspoon salt
21 - 1/8 teaspoon black pepper

# How-To Steps:

01 - Set oven to 425°F and allow to reach temperature.
02 - Arrange all diced and sliced vegetables on a large baking sheet. Drizzle with olive oil, sea salt, and black pepper. Toss thoroughly to coat all vegetables evenly.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized at the edges.
04 - Rinse brown rice under cold water. In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil, reduce heat to low, cover with lid, and simmer for 30 to 35 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
05 - Combine parsley, cilantro, basil, lemon juice, garlic clove, extra virgin olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and well combined.
06 - Divide cooked brown rice evenly into serving bowls. Top each portion with roasted vegetables and drizzle generously with herb sauce.

# Expert Hints:

01 -
  • Every vegetable gets caramelized edges that taste like nature's candy, not like you're forcing yourself to eat your greens.
  • One sheet pan means cleanup is a breeze, and honestly, that alone makes dinner feel like a win.
  • The herb sauce transforms something simple into something that tastes like you spent way more time than you actually did.
02 -
  • Don't crowd the baking sheet—the vegetables need space around them to roast instead of steam, so use two sheets if you have to.
  • The herb sauce tastes best made fresh right before serving; if you make it ahead, the herbs oxidize and turn brownish, which tastes fine but looks sad.
03 -
  • Pat your vegetables dry after cutting them—any excess moisture means they'll steam instead of caramelize, which is the difference between delicious and disappointing.
  • A squeeze of fresh lemon juice over the roasted vegetables right when they come out of the oven brightens them up before you even add the sauce.
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