Description
A wholesome and flavorful Roasted Vegetable and Brown Rice Bowl featuring a medley of roasted cauliflower, cherry tomatoes, zucchini, golden beets, and sautéed mushrooms served atop nutty brown rice, finished with a creamy dollop of hummus for a perfect balanced meal.
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 Mushrooms
- 2 cups mushrooms, sliced
- Olive oil, for sautéing
Grain Base and Topping
- 2 cups cooked brown rice
- Hummus (store-bought or homemade), as desired
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Arrange cauliflower steaks, cherry tomatoes, zucchini slices, and golden beet slices evenly on a large baking sheet. Drizzle generously with olive oil and toss lightly to coat all pieces.
- Roast the Vegetables: Roast the prepared vegetables in the preheated oven for about 25-30 minutes, turning halfway through to ensure even browning and tenderness. The cauliflower and beets should be fork-tender and slightly caramelized.
- Sauté the Mushrooms: While the vegetables roast, heat a skillet over medium heat and add olive oil for sautéing. Add the sliced mushrooms and cook for about 5-7 minutes until they release their moisture, become golden brown, and develop rich flavor. Season lightly with salt and pepper if desired.
- Assemble the Bowl: Divide the cooked brown rice equally into four serving bowls. Top each bowl with the roasted cauliflower, tomatoes, zucchini, and golden beets. Then, arrange the sautéed mushrooms atop the vegetables for added texture and savoriness.
- Add Hummus and Serve: Finish each bowl with a generous spoonful of hummus on the side or center to enhance creaminess and add protein. Serve immediately, and enjoy your colorful, nutrient-packed roasted vegetable and brown rice bowl!
Notes
- You can substitute any seasonal vegetables you like for roasting.
- For added protein, consider topping with grilled chicken or tofu.
- Leftover hummus works perfectly as a creamy dressing alternative.
- Be sure to flip the vegetables halfway during roasting for even cooking.
- The brown rice can be cooked in advance and refrigerated for a quick meal assembly.
