Roasted Vegetable Rice Bowl – Fresh, Nutritious & Satisfying

A colorful, hearty rice bowl loaded with perfectly roasted vegetables and topped with a zesty dressing—an easy, healthy meal you’ll love!

🎉 Introduction

This Roasted Vegetable Rice Bowl is the ultimate easy meal: sweet and savory roasted veggies piled over fluffy rice with a bright, tangy dressing. It’s perfect for lunch, dinner, or meal prep, and customizable with your favorite seasonal vegetables. Healthy, vibrant, and satisfying—everything you want in a bowl! 🥕🍆✨

🧰 Equipment Needed

• Baking sheet
• Mixing bowls
• Knife & cutting board
• Measuring cups & spoons
• Small jar or bowl for dressing
• Spoon or tongs

🛒 Ingredients

🍚 For the Bowl

• 3 cups cooked white, brown rice, or quinoa
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 small eggplant, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)

🥣 Dressing

• 3 tbsp olive oil
• 1½ tbsp lemon juice or balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt & pepper, to taste

🌿 Optional Toppings

• Fresh parsley, cilantro, or basil
• Crumbled feta or goat cheese
• Toasted nuts or seeds
• Sliced avocado

👩‍🍳 Directions

Step 1: Roast the Vegetables

1. Preheat oven to 425°F (220°C).
2. Place bell pepper, zucchini, eggplant, tomatoes, and onion on a baking sheet.
3. Drizzle with olive oil; sprinkle with salt, black pepper, and smoked paprika. Toss until evenly coated.
4. Roast 20–25 minutes, stirring once, until veggies are caramelized and tender.

Step 2: Make the Dressing

1. Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper in a small bowl or jar until emulsified.

Step 3: Assemble the Bowls

1. Divide rice into bowls.
2. Top each with roasted vegetables.
3. Drizzle with dressing.
4. Add optional toppings like herbs, cheese, nuts, or avocado.

Step 4: Serve

• Serve warm or at room temperature for a fresh, nutritious meal.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: ~40 minutes

🥄 Variations

• Protein Boost: Add grilled chicken, shrimp, tofu, or chickpeas.
• Different Veggies: Swap or add carrots, sweet potatoes, or broccoli.
• Spicy Kick: Add chili flakes or hot sauce.
• Creamy Dressing: Use tahini or yogurt-based dressing.

🧊 Storage & Reheating

• Fridge: Store in airtight container up to 4 days.
• Reheat: Microwave until heated through or enjoy cold.
• Freezer: Not recommended; veggies can become mushy.

❓ 10 FAQs

1. Can I use frozen veggies?
   Fresh is best for roasting; frozen will release more water.
2. What rice is best?
   Brown rice for fiber, white rice for softness, or quinoa for protein.
3. Can I skip the dressing?
   Yes, but it adds great flavor!
4. How do I keep veggies from getting soggy?
   Roast in a single layer with space between pieces.
5. Can I make it ahead?
   Absolutely—store components separately or assembled for meal prep.
6. Is it vegan?
   Yes—just skip cheese or use dairy-free options.
7. How do I get crispy veggies?
   Roast at high heat without overcrowding.
8. What can I use instead of rice?
   Farro, couscous, or cauliflower rice.
9. What herbs work best?
   Parsley, cilantro, basil, or dill.
10. What’s the best cheese topping?
    Crumbled feta, goat cheese, or parmesan.

🏁 Conclusion

This Roasted Vegetable Rice Bowl is colorful, healthy, and easy—perfect for a fresh weeknight dinner, meal prep, or light lunch. Packed with caramelized veggies, fluffy rice, and a bright dressing, it’s a bowl everyone will love! 🥗🍚

Adam

Roasted Vegetable Rice Bowl – Fresh, Nutritious & Satisfying

This Roasted Vegetable Rice Bowl is the ultimate easy meal: sweet and savory roasted veggies piled over fluffy rice with a bright, tangy dressing. It’s perfect for lunch, dinner, or meal prep, and customizable with your favorite seasonal vegetables. Healthy, vibrant, and satisfying—everything you want in a bowl! 🥕🍆✨

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

🍚 For the Bowl

• 3 cups cooked white brown rice, or quinoa
• 1 red bell pepper chopped
• 1 zucchini sliced
• 1 small eggplant diced
• 1 cup cherry tomatoes halved
• 1 red onion cut into wedges
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika optional

🥣 Dressing

• 3 tbsp olive oil
• 1½ tbsp lemon juice or balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt & pepper to taste

🌿 Optional Toppings

• Fresh parsley cilantro, or basil
• Crumbled feta or goat cheese
• Toasted nuts or seeds
• Sliced avocado

Equipment

• Baking sheet
• Mixing bowls
• Knife & cutting board
• Measuring cups & spoons
• Small jar or bowl for dressing
• Spoon or tongs

Method

 

Step 1: Roast the Vegetables

1. Preheat oven to 425°F (220°C).
2. Place bell pepper, zucchini, eggplant, tomatoes, and onion on a baking sheet.
3. Drizzle with olive oil; sprinkle with salt, black pepper, and smoked paprika. Toss until evenly coated.
4. Roast 20–25 minutes, stirring once, until veggies are caramelized and tender.

Step 2: Make the Dressing

1. Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper in a small bowl or jar until emulsified.

Step 3: Assemble the Bowls

1. Divide rice into bowls.
2. Top each with roasted vegetables.
3. Drizzle with dressing.
4. Add optional toppings like herbs, cheese, nuts, or avocado.

Step 4: Serve

1. Serve warm or at room temperature for a fresh, nutritious meal.

Notes

🥄 Variations
Protein Boost: Add grilled chicken, shrimp, tofu, or chickpeas.

Different Veggies: Swap or add carrots, sweet potatoes, or broccoli.

Spicy Kick: Add chili flakes or hot sauce.

Creamy Dressing: Use tahini or yogurt-based dressing.

🧊 Storage & Reheating
Fridge: Store in airtight container up to 4 days.

Reheat: Microwave until heated through or enjoy cold.

Freezer: Not recommended; veggies can become mushy.

❓ 10 FAQs
Can I use frozen veggies?
Fresh is best for roasting; frozen will release more water.

What rice is best?
Brown rice for fiber, white rice for softness, or quinoa for protein.

Can I skip the dressing?
Yes, but it adds great flavor!

How do I keep veggies from getting soggy?
Roast in a single layer with space between pieces.

Can I make it ahead?
Absolutely—store components separately or assembled for meal prep.

Is it vegan?
Yes—just skip cheese or use dairy-free options.

How do I get crispy veggies?
Roast at high heat without overcrowding.

What can I use instead of rice?
Farro, couscous, or cauliflower rice.

What herbs work best?
Parsley, cilantro, basil, or dill.

What’s the best cheese topping?
Crumbled feta, goat cheese, or parmesan.

🏁 Conclusion
This Roasted Vegetable Rice Bowl is colorful, healthy, and easy—perfect for a fresh weeknight dinner, meal prep, or light lunch. Packed with caramelized veggies, fluffy rice, and a bright dressing, it’s a bowl everyone will love! 🥗🍚