Rainbow Roasted Vegetable Bowl (Printable)

Colorful 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 - 1.5 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 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 Make:

01 - Preheat oven to 425°F
02 - Arrange all chopped vegetables on a large baking sheet. Drizzle with olive oil, sea salt, and black pepper. Toss until evenly coated.
03 - Roast vegetables for 25-30 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 30-35 minutes until rice is tender. Fluff with a fork.
05 - Combine parsley, cilantro, basil, lemon juice, garlic clove, extra virgin olive oil, salt, and black pepper in a blender or food processor. Blend until smooth.
06 - Divide cooked brown rice into serving bowls. Top with roasted vegetables and drizzle generously with herb sauce.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special but doesn't demand hours in the kitchen.
  • The colors alone make you feel like you're nourishing yourself, and honestly, that psychology matters as much as the actual nutrients.
  • You can swap vegetables based on what's in season or what you have, so it never gets boring no matter how often you make it.
02 -
  • Don't skip the high oven temperature—425°F is the minimum you need for vegetables to actually caramelize rather than just soften. Lower heat results in steamed vegetables that taste sad and watery.
  • The herb sauce can be made a few hours ahead and stored in the fridge, but add it right before eating or it starts to oxidize and lose that vibrant green color and fresh taste.
03 -
  • Pat your vegetables dry before tossing with oil—any excess moisture will steam them instead of letting them caramelize properly, and you'll regret it.
  • Keep an eye on the roasting pan during the last five minutes; vegetables go from golden to burnt faster than you'd expect, and a quick check prevents disappointment.
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