• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Blissful Basil

Healthy Whole Foods, Plant-Based Vegan Recipes and Wellness Tips

  • Home
  • About
  • Recipe Index
  • The Cookbook
  • Pregnancy
  • FAQ
  • Contact
  • Shop

8 Comments · Last updated May 15, 2017 | Published on May 8, 2015

Roasted Vegetable Rainbow Bowl with Tangy BBQ Sauce

Jump to RecipePrint Recipe

Roasted Vegetable Rainbow Bowl with Balsamic Brown Rice & Tangy BBQ Sauce | A simple and flavor-packed vegan meal!

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 Balsamic Brown Rice & Tangy BBQ Sauce | A simple and flavor-packed vegan meal!

Roasted Vegetable Rainbow Bowl with Balsamic Brown Rice & Tangy BBQ Sauce | A simple and flavor-packed vegan meal!

Roasted Vegetable Rainbow Bowl with Balsamic Brown Rice & Tangy BBQ Sauce | A simple and flavor-packed vegan meal!

Roasted Vegetable Rainbow Bowl with Balsamic Brown Rice & Tangy BBQ Sauce | A simple and flavor-packed vegan meal!

Roasted Vegetable Rainbow Bowl with Balsamic Brown Rice & Tangy BBQ Sauce | A simple and flavor-packed vegan meal!

Roasted Vegetable Rainbow Bowl with Balsamic Brown Rice & Tangy BBQ Sauce | A simple and flavor-packed vegan meal!
5 from 2 votes
Print

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.

 

Related Posts

  • …And a Very Veggie New Year to You…And a Very Veggie New Year to You
  • Green Pea Patty, Roasted Radish & Lemony Hummus BowlGreen Pea Patty, Roasted Radish & Lemony Hummus Bowl
  • Lean Green Avocado-Spinach Pesto Pasta with Sautéed Mushrooms (vegan, gf)Lean Green Avocado-Spinach Pesto Pasta with Sautéed Mushrooms (vegan, gf)
  • Roasted Vegetable Sandwich with Avocado-Basil AioliRoasted Vegetable Sandwich with Avocado-Basil Aioli
  • Comforting & Cozy Fall Power BowlComforting & Cozy Fall Power Bowl
  • Crispy Cauliflower Tacos with Slaw & Avocado CreamCrispy Cauliflower Tacos with Slaw & Avocado Cream
Pin270
Share58
Tweet
Reddit

Filed Under: Bigger Bites, Gluten-Free, Pasta + Grains, Recipes, Vegan Tagged With: Asparagus, balsamic, bbq sauce, brown rice, cauliflower, Dinner, gluten free, Healthy, Lunch, maple, Meatless Monday, rainbow bowl, Red Onion, roasted vegetables, tangy, Vegan, Vegetarian, zucchini

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Celeste Jackson says

    May 8, 2015 at 3:32 pm

    Can’t wait to make this. It has all my favorites!

    Reply
    • Ashley says

      May 11, 2015 at 11:03 am

      I hope you enjoy it!

      Reply
  2. Barrie says

    May 9, 2015 at 7:11 pm

    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!

    Reply
    • Ashley says

      May 11, 2015 at 11:02 am

      Thanks so much, Barrie! I love colorful meals too :)

      Reply
  3. Anna says

    May 10, 2015 at 1:12 pm

    simple and nutritious and delicious and omg yumm

    https://aspoonfulofnature.wordpress.com/

    Reply
    • Ashley says

      May 11, 2015 at 10:57 am

      Thanks, Anna!!

      Reply
  4. Deb says

    May 14, 2015 at 2:29 pm

    This looks wonderful! I’m going to try it this weekend.

    Reply
    • Ashley says

      May 26, 2015 at 7:56 am

      I hope you enjoyed the salad, Deb!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Ashley

Plant-passionate recipe creator, vegan cookbook author, psychologist, animal lover, and curiosity chaser. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 80,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Subscribe to Receive Recipes by Email!

Popular Posts

Vegan Creamy Cauliflower Wild Rice Soup
Vegan Two Lentil Dahl
Soft and Tender Peanut Butter Cookies | Vegan and Gluten-Free

Footer

Thanks for Stopping By!

Plant-passionate recipe creator, vegan cookbook author, psychologist, animal lover, and curiosity chaser. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

My Favorites

How To Batch Blog Posts + Work Ahead
Things I'm Afraid To Tell You II
Things I'm Afraid to Tell You

stay connected

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright ©️ 2010–2017 · BLISSFUL BASIL®️