There’s something incredibly satisfying about assembling a bowl of colorful, roasted veggies over fluffy brown rice, topped with a generous scoop of creamy hummus. This Roasted Vegetable Rice Bowl is the kind of dish that ticks all the boxes—it’s wholesome, versatile, naturally vegan, and bursting with texture and flavor. Whether you’re craving something nourishing after a long day or want to meal prep for the week ahead, this rice bowl delivers every time.
Inspired by American whole-food cooking and the simplicity of clean eating, this bowl brings together seasonal produce and pantry staples in a way that’s both vibrant and grounding.
Why You’ll Love This Roasted Vegetable Rice Bowl
- Easy to customize with seasonal vegetables
- Great for meal prep and lunch boxes
- Naturally gluten-free and vegan
- Balanced with protein, fiber, and healthy fats
- Perfect for both summer and winter meals
Ingredients You’ll Need (Serves 4)
- 2 heads cauliflower, sliced into steaks
- 2 cups cherry tomatoes
- 2 zucchini, sliced
- 4 golden beets, peeled and sliced
- Olive oil (for roasting and sautéing)
- 2 cups mushrooms, sliced
- 2 cups cooked brown rice
- Hummus, for serving
How to Make a Roasted Vegetable Rice Bowl
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or foil for easy cleanup. Spread the cauliflower steaks, cherry tomatoes, zucchini slices, and golden beet slices across the baking sheets. Drizzle generously with olive oil, and sprinkle with a pinch of salt and pepper.
Roast in the oven for 20–30 minutes, flipping halfway through, until the vegetables are softened, caramelized, and slightly charred in spots.
Step 2: Sauté the Mushrooms
While the veggies roast, heat a drizzle of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 3–4 minutes, until they are tender and golden. Set aside.
Step 3: Assemble the Bowls
Divide the cooked brown rice among four bowls. Top each with a mix of the roasted vegetables and sautéed mushrooms. Add a generous dollop of hummus on top or on the side. Serve warm or at room temperature.
Tips and Customizations
- Switch the grains: Substitute brown rice with quinoa, farro, or wild rice for variety.
- Add protein: Top with roasted chickpeas, grilled tofu, or a poached egg for added protein.
- Season your vegetables: Enhance the flavor with spices like smoked paprika, cumin, za’atar, or Italian seasoning.
- Dress it up: Add a drizzle of tahini sauce or a squeeze of lemon juice for extra brightness.
- Use what’s in season: Swap in veggies like sweet potatoes, bell peppers, or Brussels sprouts depending on availability.
A Meal That Works for Every Season
What makes this Roasted Vegetable Rice Bowl a go-to recipe all year round is its adaptability. In summer, the zucchini and cherry tomatoes shine with their fresh, juicy flavor. In cooler months, golden beets and cauliflower add warmth and heartiness. The base of brown rice provides sustained energy, while hummus ties everything together with creamy richness.
This recipe also allows you to make use of leftover roasted vegetables or grains you have in the fridge—making it a zero-waste, low-effort solution for busy days.
Health Benefits of a Roasted Vegetable Rice Bowl
This bowl is not only delicious but also deeply nourishing. Here’s what each component brings to the table:
- Cauliflower & beets: High in fiber, vitamins C and K, and antioxidants
- Zucchini & tomatoes: Light, hydrating, and rich in carotenoids
- Mushrooms: A great plant-based source of B vitamins and selenium
- Brown rice: Packed with fiber and minerals like magnesium
- Hummus: Delivers healthy fats and plant-based protein
Altogether, this dish supports gut health, boosts immunity, and keeps you full and energized.
Make-Ahead and Storage Tips
This recipe is excellent for meal prep! Store the components separately or fully assembled in airtight containers for up to 4 days. Keep hummus on the side until ready to serve.
To reheat, simply microwave for a minute or warm in a skillet with a splash of water. Enjoy it cold as a grain salad in warmer months.
Final Thoughts
This Roasted Vegetable Rice Bowl is a staple recipe that blends simplicity with nourishment. With minimal prep and maximum versatility, it’s a go-to whether you’re feeding a crowd or prepping healthy lunches for the week. It’s proof that comfort food doesn’t have to be complicated.
Let this recipe be your canvas. Add your favorite veggies, grains, sauces, and proteins, and make it your own. Have a version you love? Share it with me in the comments below or tag #RoastedVegetableRiceBowl on Instagram!
Roasted Vegetable Rice Bowl
Ingredients
- 2 heads cauliflower sliced into steaks
- 2 cups cherry tomatoes
- 2 zucchini sliced
- 4 golden beets peeled and sliced
- Olive oil for roasting and sautéing
- 2 cups mushrooms sliced
- 2 cups cooked brown rice
- Hummus for serving
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or foil for easy cleanup. Spread the cauliflower steaks, cherry tomatoes, zucchini slices, and golden beet slices across the baking sheets. Drizzle generously with olive oil, and sprinkle with a pinch of salt and pepper.
- Roast in the oven for 20–30 minutes, flipping halfway through, until the vegetables are softened, caramelized, and slightly charred in spots.
Step 2: Sauté the Mushrooms
- While the veggies roast, heat a drizzle of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 3–4 minutes, until they are tender and golden. Set aside.
Step 3: Assemble the Bowls
- Divide the cooked brown rice among four bowls. Top each with a mix of the roasted vegetables and sautéed mushrooms. Add a generous dollop of hummus on top or on the side. Serve warm or at room temperature.
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