When the leaves start changing colors and the air turns crisp, its time to cozy up with a warm and comforting meal. Roasted Fall Veggie Rice Bowls are the perfect dish to celebrate the flavors of autumn. Packed with roasted seasonal vegetables, fluffy rice, and a burst of savory goodness, these rice bowls are a delicious and nutritious option for any meal of the day.
Tips to make the Roasted Fall Veggie Rice Bowls recipe:
1. Choose Seasonal Veggies: Embrace the flavors of fall by incorporating seasonal vegetables like butternut squash, sweet potatoes, Brussels sprouts, and carrots. These veggies not only add a pop of color but also provide a variety of nutrients.
2. Toss with Herbs and Spices: Before roasting the vegetables, toss them with a blend of herbs and spices like rosemary, thyme, paprika, and garlic powder. This will enhance the flavors and add depth to the dish.
3. Use High-Quality Olive Oil: When roasting the vegetables, drizzle them with high-quality olive oil for added richness and flavor. This will help to caramelize the veggies and create a delicious roasted taste.
4. Customize with Protein: To add protein to your rice bowls, consider topping them with grilled chicken, tofu, chickpeas, or a fried egg. This will make the dish more filling and satisfying.
With these tips in mind, you can create a hearty and wholesome meal that celebrates the flavors of the season. Enjoy the cozy comfort of Roasted Fall Veggie Rice Bowls with your loved ones and savor the taste of autumn!
How to Make Roasted Fall Veggie Rice Bowls Recipe?
Roasted Fall Veggie Rice Bowls Recipe
Equipment
- 1 Baking sheet For roasting vegetables
- 1 Saucepan For cooking rice
Ingredients
- 2 cups Butternut squash Peeled and cubed
- 2 cups Brussels sprouts Trimmed and halved
- 1 cup Carrots Peeled and chopped
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Paprika
- to taste Salt and pepper
- 1 cup Brown rice Rinsed and drained
- 2 cups Vegetable broth
- Roasted fall veggies
- Cooked brown rice
- Soy sauce or tamari For drizzling
- Sesame seeds For garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the butternut squash, Brussels sprouts, and carrots with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the rice is cooked through.
- Divide the cooked rice and roasted fall veggies among 4 bowls.
- Drizzle with soy sauce or tamari and sprinkle with sesame seeds.
- Serve hot and enjoy!
Notes
Nutrition
Roasted Fall Veggie Rice Bowls are a delicious and healthy option for a satisfying meal. The combination of roasted vegetables, fluffy rice, and flavorful seasonings make for a comforting and nutritious dish that is perfect for the autumn season. This recipe is simple to make and can be easily customized with your favorite vegetables and toppings.
Whether you are cooking for yourself or for a family dinner, these rice bowls are sure to be a hit. The warm and hearty flavors of the roasted veggies paired with the tender rice create a meal that is both filling and flavorful. Give this recipe a try and enjoy a taste of fall in a bowl!
