Description
A wholesome and colorful Roasted Vegetable and Brown Rice Bowl featuring an array of nutritious roasted vegetables served over fluffy brown rice, complemented with creamy hummus for a satisfying and healthy meal.
Ingredients
Scale
Roasted Vegetables
- 2 heads cauliflower, sliced into steaks
- 2 cups cherry tomatoes
- 2 zucchini, sliced
- 4 golden beets, peeled and sliced
- 2 cups mushrooms, sliced
- Olive oil, for drizzling
Other Ingredients
- 2 cups cooked brown rice
- Hummus (store-bought or homemade), about 1 cup
- Olive oil, for sautéing mushrooms
Instructions
- Prepare the Vegetables: Preheat your oven to 425°F (220°C). Slice the cauliflower into steaks, zucchini and golden beets into even slices, and prepare cherry tomatoes and mushrooms by washing and slicing as needed.
- Roast the Vegetables: Arrange the cauliflower steaks, golden beets, zucchini slices, and cherry tomatoes on a large baking sheet. Drizzle generously with olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and golden, turning halfway through for even cooking.
- Sauté the Mushrooms: While the vegetables are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are browned and tender. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Assemble the Bowl: Warm the cooked brown rice if desired. Divide the rice among four bowls. Top each with an assortment of the roasted vegetables and sautéed mushrooms. Add a generous dollop of hummus on the side or on top of each bowl.
- Serve and Enjoy: Optionally, garnish with fresh herbs like parsley or a squeeze of lemon juice for added brightness. Serve immediately for a hearty, nutritious meal.
Notes
- You can substitute other vegetables based on availability, such as sweet potatoes or bell peppers.
- For added protein, consider adding chickpeas or grilled tofu.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop to preserve texture.
