Roasted Fall Veggie Rice Bowls Recipe
Enjoy a comforting and nutritious meal with these Roasted Fall Veggie Rice Bowls. Packed with seasonal vegetables and flavorful spices, this recipe is perfect for a cozy night in.
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
Feel free to customize these rice bowls with your favorite fall vegetables and toppings.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 10gSaturated Fat: 1.5gSodium: 500mgPotassium: 700mgFiber: 8gSugar: 8gVitamin A: 10000IUVitamin C: 82.5mgCalcium: 80mgIron: 2.7mg
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