Description
This Roasted Vegetable and Brown Rice Bowl is a wholesome, vibrant dish featuring a medley of roasted cauliflower steaks, cherry tomatoes, zucchini, golden beets, and sautéed mushrooms served over nutritious brown rice with a creamy dollop of hummus. It’s perfect for a hearty vegetarian meal that balances rich flavors and healthy ingredients.
Ingredients
Scale
Roasted Vegetables
- 2 heads cauliflower, sliced into steaks
- 2 cups cherry tomatoes
- 2 zucchini, sliced
- 4 golden beets, peeled and sliced
- Olive oil, for drizzling
Sautéed Vegetables
- 2 cups mushrooms, sliced
- Olive oil, for sautéing
Other Ingredients
- 2 cups cooked brown rice
- Hummus (store-bought or homemade), for serving
Instructions
- Prepare the vegetables: Preheat your oven to 425°F (220°C). Slice the cauliflower into thick steaks, peel and slice the golden beets, slice zucchini, and gather cherry tomatoes.
- Roast the vegetables: Arrange the cauliflower steaks, sliced beets, zucchini, and cherry tomatoes on a large baking sheet. Drizzle generously with olive oil, and season with salt and pepper if desired. Roast in the preheated oven for about 30 minutes, flipping the cauliflower steaks halfway through, until the vegetables are tender and caramelized.
- Sauté the mushrooms: While the vegetables are roasting, heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, about 8-10 minutes.
- Warm the brown rice: If the brown rice is not recently cooked, warm it in a microwave or on the stovetop.
- Assemble the bowl: Divide the warmed brown rice among four bowls. Top each serving with a mix of roasted vegetables and sautéed mushrooms. Add a generous dollop of hummus on the side or on top.
- Serve: Enjoy your nutrient-packed roasted vegetable and brown rice bowl warm with any additional seasoning or fresh herbs if desired.
Notes
- You can substitute or add other vegetables such as bell peppers or carrots to customize the bowl.
- For a vegan version, ensure the hummus does not contain dairy or use homemade hummus without animal products.
- Leftover roasted vegetables and rice can be stored in the refrigerator for up to 3 days.
- Adding a squeeze of lemon juice or fresh herbs like parsley or cilantro can brighten the flavors before serving.
