Roasted Vegetables Rice Bowl
This hearty rice bowl features a mix of roasted Mediterranean vegetables, fluffy rice, and a drizzle of zesty herb dressing. It’s balanced, comforting, and full of textures — crispy veggies, creamy sauce, and tender rice. You can enjoy it as a vegetarian main or add grilled chicken, tofu, or halloumi for extra protein.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Serves: 2–3
Ingredients
For the Roasted Vegetables:
1 small zucchini, sliced
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 red onion, cut into wedges
1 small carrot, sliced
1 cup broccoli florets
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
½ tsp garlic powder
¼ tsp paprika or chili flakes for mild heat
For the Rice:
1 cup basmati or jasmine rice, rinsed
2 cups water or vegetable broth
½ tsp salt
1 tsp olive oil
For the Dressing:
Option 1 – Lemon Herb Yogurt Dressing:
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
1 tbsp fresh dill or parsley, chopped
Salt & pepper to taste
Option 2 – Simple Lemon Vinaigrette:
2 tbsp olive oil
1½ tbsp lemon juice
½ tsp Dijon mustard
½ tsp honey
Salt & pepper to taste
Instructions
Preheat oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Roast the vegetables:
Toss zucchini, peppers, onion, carrot, and broccoli with olive oil, salt, pepper, oregano, and garlic powder. Spread evenly on the sheet and roast for 20–25 minutes, stirring halfway until golden and tender.
Cook the rice:
While veggies roast, cook rice according to package directions (simmer with salt and olive oil until fluffy).
Make the dressing:
Whisk all dressing ingredients in a small bowl until smooth.
Assemble the bowl:
Divide rice into bowls. Top with roasted vegetables, drizzle with dressing, and sprinkle extra herbs or crumbled feta (optional).
Serve:
Enjoy warm or at room temperature with a squeeze of fresh lemon juice.
Notes & Tips
Protein Add-ons: Grilled chicken, salmon, halloumi, or chickpeas pair beautifully.
Grain options: Substitute quinoa, farro, or brown rice for extra fiber.
Flavor boost: Add roasted garlic cloves or a spoon of hummus on top.
Meal prep friendly: Keeps well for up to 3 days in the fridge — store dressing separately.
Frequently Asked Questions
Q: Can I use frozen vegetables?
A: Yes! Roast them directly from frozen — they may need a few extra minutes in the oven.
Q: How can I make it vegan?
A: Use the lemon vinaigrette dressing instead of yogurt, and skip any cheese toppings.
Q: Can I add a sauce instead of dressing?
A: Definitely — tzatziki, tahini sauce, or a drizzle of balsamic glaze all work wonderfully.
Nutritional Information
Calories: 370 kcal
Protein: 9 g
Fat: 14 g
Carbohydrates: 52 g
Fiber: 7 g
Sugars: 9 g