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.

📖 Recipe

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

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5 from 2 votes

Roasted Vegetable Rainbow Bowl with Tangy BBQ Sauce

Course Entrée, Power Bowl

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

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 ⅓-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
⅓ 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

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.

Comments

Celeste Jackson says

May 08, 2015 at 3:32 pm

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

- Ashley says
  
  May 11, 2015 at 11:03 am
  
  I hope you enjoy it!
  
Barrie says

May 09, 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!

- Ashley says
  
  May 11, 2015 at 11:02 am
  
  Thanks so much, Barrie! I love colorful meals too :)
  
Anna says

May 10, 2015 at 1:12 pm

simple and nutritious and delicious and omg yumm

https://aspoonfulofnature.wordpress.com/

- Ashley says
  
  May 11, 2015 at 10:57 am
  
  Thanks, Anna!!
  
Deb says

May 14, 2015 at 2:29 pm

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

- Ashley says
  
  May 26, 2015 at 7:56 am
  
  I hope you enjoyed the salad, Deb!

Roasted Vegetable Rainbow Bowl with Tangy BBQ Sauce

📖 Recipe