Simple. Mighty. Flavor-packed.
This roasted vegetable rainbow bowl gets a comforting, grill-weather twist with the addition of balsamic-splashed brown rice, tangy maple barbecue sauce, and sliced avocado. A little sweet, a little tang, a little smokiness, and just enough buttery avocado to bring balance to this addictive meal.
I've mentioned that I have an insatiable appetite for a variety of meal components layered up, hugged by the confines of a bowl, and garnished with avocado. If this was algebra, and I presented the following equation, I'd bet you could solve for x merely based on my historical predilections.
obsession = avocado + brown/cauliflower rice + x
x = other veggies and/or sweet potatoes
This is a great meal to prepare at the start of the week and bring to work for lunch throughout the M to F grind. It makes about 4 servings, give or take one depending on how much you prefer to eat for lunch. It also makes for a hearty dinner and is a great Meatless Monday option if you're looking to incorporate more veggies into your life.
Roasted Vegetable Rainbow Bowl with Tangy BBQ Sauce
Ingredients
Roasted Vegetables
- 1 medium head of cauliflower, cut into florets
- 1 bunch fresh asparagus, ends snapped
- 2 medium zucchini, sliced lengthwise
- 1 medium red onion, peeled and sliced into â…“-inch-thick rings
- 2 tablespoons high-heat oil (e.g., refined coconut, avocado, grapeseed)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Brown Rice
- 4 cups cooked brown rice
- â…“ cup cilantro or basil leaves, chopped
- 3 tablespoons balsamic vinegar
- 1 ½ tablespoons reduced-sodium tamari
- sea salt, to taste
- Freshly ground black pepper, to taste
Garnishes
- 1 cup 10-Minute tangy maple BBQ sauce (see notes) or maple BBQ sauce of choice
- 1 medium avocado, pitted, peeled, and sliced
Instructions
Roasted Vegetables
- Preheat oven to 400F.
- Line a large baking pan with parchment paper. Spread the veggies out over the pan, drizzle with the oil, and season with salt and pepper. Roast for 45 minutes or until veggies are tender and golden, stopping to toss at the 20-minute mark.
Brown Rice
- While the veggies are roasting, add the cooked brown rice, cilantro, balsamic vinegar, and tamari to a large mixing bowl. Use a large wooden spoon to stir. Season with sea salt and black pepper, to taste.
To Assemble
- Scoop 1 cup of the brown rice into a bowl, top with the roasted vegetables. If your barbecue sauce is thick, whisk one tablespoon of water into it at a time until desired thinness is achieved. Drizzle over the veggies or serve in a small dish alongside them. Garnish with the sliced avocado.
Notes
Related Posts
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- Roasted Vegetable Sandwich with Avocado-Basil Aioli
- Crispy Cauliflower Tacos with Slaw & Avocado Cream
- Black Bean Balls + Avocado-Cilantro Cream
- Chilled Vegan Sweet Corn & Cauliflower Bisque
Can't wait to make this. It has all my favorites!
I hope you enjoy it!
I love the colors in this meal. My mom lways had to have color with the meal she fed us. This also looks delicious and easy to make!
Thanks so much, Barrie! I love colorful meals too :)
simple and nutritious and delicious and omg yumm
https://aspoonfulofnature.wordpress.com/
Thanks, Anna!!
This looks wonderful! I'm going to try it this weekend.
I hope you enjoyed the salad, Deb!