Rainbow Roasted Vegetable Bowl (Printer View)

Vibrant roasted vegetables over brown rice with fresh herb sauce

# What you'll need:

→ 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

# Method:

01 - Preheat oven to 425 degrees Fahrenheit
02 - Arrange all chopped vegetables on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss thoroughly to coat evenly
03 - Place in preheated oven and roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized
04 - Rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 30 to 35 minutes until rice is tender. Fluff with a fork
05 - Combine parsley, cilantro, basil, lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and creamy
06 - Divide cooked brown rice evenly into serving bowls. Top each portion with roasted vegetables and drizzle generously with herb sauce

# Expert Advice:

01 -
  • It turns a pile of produce into something that looks like it came from a restaurant, no fancy skills required.
  • The herb sauce brings everything together in a way that makes you want to lick the spoon.
  • You can swap in whatever vegetables are sitting in your fridge and it still works.
  • It's filling enough to be dinner but light enough that you don't feel weighed down afterward.
02 -
  • Don't skip the halfway stir or the vegetables on the edges will burn while the middle ones stay pale.
  • If your herb sauce tastes flat, add a pinch more salt and another squeeze of lemon, it transforms everything.
  • Let the rice rest covered for five minutes after cooking so it finishes steaming and gets perfectly fluffy.
03 -
  • Use parchment paper on your baking sheet for easier cleanup and to prevent sticking.
  • Taste your herb sauce before serving and don't be shy about adjusting, a little more lemon or salt can make all the difference.
  • If you want a creamier sauce, add a tablespoon of tahini or a few cashews to the blender.
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