Rainbow Roasted Vegetable Bowl (Printable)

Vibrant roasted vegetables over brown rice with 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 - Preheat oven to 425°F (220°C).
02 - Arrange all chopped vegetables on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until 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, 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.
06 - Divide brown rice into serving bowls. Top with roasted vegetables and drizzle generously with herb sauce.

# Expert Advice:

01 -
  • It's a masterclass in how vegetables transform when roasted—they get sweeter, deeper, almost caramelized in ways that feel like a gift.
  • The herb sauce is bright and forgiving, covering any imperfections and making the bowl taste like you've actually been to a farmers market that morning.
  • You can prep everything while the oven works, so your actual time standing at the stove is minimal and mostly meditative.
02 -
  • Don't crowd the baking sheet or your vegetables will steam instead of roast—spread them in a single layer and resist the urge to pile them high.
  • The herb sauce tastes best made fresh, but if you need it ahead, blend it without the lemon juice and add that just before serving so it stays bright green and doesn't oxidize.
03 -
  • Don't skip rinsing the brown rice—it's a small step that makes the difference between fluffy grains and a sticky mass.
  • If your herb sauce is too thick, loosen it with a splash of water or extra lemon juice rather than more oil, which can make it greasy.
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