Roasted Vegetable Rainbow Bowl with Tangy BBQ Sauce

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.

5 from 2 votes

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Roasted Vegetable Rainbow Bowl with Tangy BBQ Sauce

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.

Course Entrée, Power Bowl

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4

Author Ashley

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 1/3-inch-thick rings
• 2 tablespoons high-heat oil (e.g., refined coconut, avocado, grapeseed)
• 1/2 teaspoon sea salt
• Freshly ground black pepper, to taste

Brown Rice

• 4 cups cooked brown rice
• 1/3 cup cilantro or basil leaves, chopped
• 3 tablespoons balsamic vinegar
• 1 1/2 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

1. Preheat oven to 400F.
2. 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

1. 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

1. 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.

Recipe Notes

Tangy Maple BBQ Sauce: https://www.blissfulbasil.com/2015/01/07/10-minute-sweet-tangy-maple-bbq-sauce-vegan-gf/

This is a great meal to prepare at the beginning of the week, divide between airtight containers, and enjoy each day for lunch or dinner. I recommend waiting to top with barbecue sauce and avocado until just before eating.