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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
Cook Time 25 minutes
Total Time 40 minutes
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! 🥗🍚