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

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.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Entrée, Power Bowl
Servings: 4


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


  • 1 cup 10-Minute tangy maple BBQ sauce (see notes) or maple BBQ sauce of choice
  • 1 medium avocado, pitted, peeled, and sliced


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.


Tangy Maple BBQ Sauce:
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.