Save My kitchen counter was covered in vegetables one afternoon when a friend stopped by and asked what I was making. I said I wasn't sure yet, just that I wanted color. We started chopping together, tossing everything onto a sheet pan without a plan, and that's how this bowl was born. The oven did most of the work while we caught up over tea. When we pulled those caramelized vegetables out, the smell alone made us both go quiet for a second.
I made this for a potluck once and someone asked if I'd used a recipe from a cookbook. I laughed because I'd literally just thrown together what was about to go bad in my crisper drawer. The purple cauliflower was a farmers market impulse buy, and I'm glad I grabbed it because it made the whole bowl look like something worth photographing. People kept going back for seconds, and I realized that roasted vegetables don't need to be complicated to feel special.
Ingredients
- Red bell pepper: Adds sweetness and a pop of color that looks gorgeous against the other vegetables.
- Yellow bell pepper: Balances the red and keeps the bowl visually vibrant without adding heat.
- Purple cauliflower florets: If you can find it, the color is stunning, but regular cauliflower works just as well and still tastes great.
- Broccoli florets: Gets crispy edges in the oven that are almost addictive, plus it holds up beautifully to high heat.
- Cherry tomatoes: They burst and caramelize into little pockets of sweetness that coat the other vegetables.
- Zucchini: Roasts down soft and tender, soaking up all the flavors around it.
- Carrot: Brings an earthy sweetness and holds its shape nicely even after roasting.
- Olive oil: Helps everything caramelize and adds a rich base flavor that ties the vegetables together.
- Sea salt and black pepper: Simple seasoning that lets the natural flavors shine without overpowering anything.
- Brown rice: Nutty and hearty, it's the perfect base that soaks up the herb sauce.
- Fresh parsley, cilantro, and basil: The trio makes the sauce taste bright and alive, like summer in a blender.
- Lemon juice: Cuts through the richness and wakes up every bite.
- Garlic clove: Just one is enough to add depth without making the sauce too sharp.
- Extra virgin olive oil: Makes the herb sauce silky and helps it cling to every grain of rice.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F so it's nice and hot when the vegetables go in. This high heat is what gives them those caramelized edges.
- Prep the vegetables:
- Spread all your chopped vegetables on a large baking sheet in a single layer, drizzle with olive oil, salt, and pepper, then toss them around with your hands until everything is coated. Don't crowd them or they'll steam instead of roast.
- Roast until golden:
- Slide the sheet into the oven and roast for 25 to 30 minutes, giving everything a good stir halfway through. You'll know they're ready when the edges are golden and the vegetables are fork tender.
- Cook the rice:
- Rinse your brown rice under cold water, then combine it in a saucepan with water and salt, bring it to a boil, cover, and turn the heat down to a simmer for 30 to 35 minutes. Fluff it with a fork when it's done so it doesn't clump.
- Blend the herb sauce:
- Toss the parsley, cilantro, basil, lemon juice, garlic, olive oil, salt, and pepper into a blender and whiz it until smooth and bright green. Taste it and adjust the salt or lemon if needed.
- Build your bowls:
- Scoop the fluffy rice into bowls, pile on the roasted vegetables, and drizzle the herb sauce over the top. Serve it while everything is still warm and the colors are popping.
Save I served this to my mom on a Sunday afternoon when she came over tired from work. She sat at the table and said it tasted like something she'd order at a cafe, which made me smile because it was just vegetables and rice. Sometimes the simplest meals are the ones that feel like care on a plate.
Choosing Your Vegetables
You can really use whatever you have on hand or what looks good at the store. Sweet potatoes, red onion, and asparagus all roast beautifully and add their own character to the bowl. I've learned that as long as you cut everything roughly the same size, it all finishes cooking at the same time. The rainbow effect is nice, but honestly, even a bowl of all green vegetables tastes incredible with that herb sauce.
Making It More Filling
If you want extra protein, toss in a can of drained chickpeas with the vegetables before roasting or add cubed tofu that's been patted dry. Both get crispy in the oven and soak up the seasoning. I've done this on nights when I needed the bowl to be a full meal on its own, and it worked perfectly without changing the spirit of the dish.
Storing and Reheating
This bowl keeps well in the fridge for up to four days, and I actually think the flavors get even better the next day. Store the rice, vegetables, and herb sauce separately so nothing gets soggy. When you're ready to eat, reheat the rice and vegetables in the microwave or a skillet, then drizzle with the cold herb sauce.
- The herb sauce can be made up to three days ahead and stored in a sealed jar in the fridge.
- Roasted vegetables taste great cold too, so you can skip reheating if you're in a hurry.
- If the rice dries out, sprinkle a little water on it before reheating to bring it back to life.
Save This bowl has become my go to whenever I need something colorful and nourishing without a lot of fuss. It reminds me that good food doesn't have to be complicated, just honest and made with a little attention.
Recipe Guide
- → Can I use different vegetables?
Absolutely. Swap in sweet potatoes, red onion, asparagus, Brussels sprouts, or any seasonal vegetables you enjoy. Just keep the pieces similar in size for even roasting.
- → How long does this keep in the refrigerator?
Stored in airtight containers, the roasted vegetables and rice will keep for 4-5 days. Store the herb sauce separately and drizzle just before serving.
- → Can I make the herb sauce ahead?
Yes, the herb sauce can be made 2-3 days in advance and stored in the refrigerator. The flavors may actually improve after sitting overnight.
- → What can I use instead of brown rice?
Quinoa, farro, wild rice, or cauliflower rice all work beautifully as the base. Adjust cooking time according to your chosen grain.
- → How do I add more protein?
Chickpeas, tofu cubes, tempeh, or roasted chickpeas make excellent protein additions. You can also serve with grilled chicken or fish if desired.