Herb Roasted Veggie Rice Bowl

Name: Herb Roasted Veggie Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 2 cups vegetable broth or water; 1 zucchini, diced; 1 red bell pepper, diced; 1 cup broccoli florets; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

Highlighted under: Daily Kitchen

I love creating vibrant dishes that not only taste amazing but also nourish my body. This Herb Roasted Veggie Rice Bowl is one of my go-to recipes for a healthy meal. The flavor combination of roasted vegetables seasoned with fresh herbs on a bed of fluffy rice creates a delightful experience. As I experimented with different vegetables, I discovered that the more colorful the array, the more appealing the dish becomes. Give this recipe a try, and I promise you won't be disappointed. It's both satisfying and wholesome!

Created by

Primrose Cavendish

Last updated on 2026-01-15T15:53:39.693Z

When preparing the Herb Roasted Veggie Rice Bowl, I experimented with a variety of herbs to find the perfect harmony of flavors. I found that a mix of rosemary and thyme not only complemented the roasted veggies beautifully but also infused the rice with an aromatic fragrance that brings the whole dish together. This meticulous attention to seasoning is what sets my bowl apart!

Another key aspect I discovered is to roast the vegetables at a high temperature. This method caramelizes the natural sugars in the vegetables, resulting in a rich, savory flavor that elevates the dish. Trust me, the crispy edges of the veggies create an amazing texture that you will love in each bite!

        Why You Will Love This Recipe
        A burst of flavors from a colorful medley of roasted vegetables
Nutrient-packed, wholesome ingredients to fuel your day
Quick and easy preparation, perfect for busy weeknights

      

Choosing the Right Vegetables

For this Herb Roasted Veggie Rice Bowl, selecting the right vegetables is crucial to achieving vibrant colors and flavors. I recommend using a mix of seasonal vegetables to keep the dish fresh and exciting. While zucchini, bell peppers, broccoli, and cherry tomatoes work wonderfully, feel free to experiment with others like asparagus, carrots, or sweet potatoes. Each vegetable will bring its own unique texture and taste to the bowl, making it even more enjoyable.

Make sure to cut the vegetables into uniform sizes to ensure even roasting. This prevents some pieces from turning mushy while others remain crunchy. A good rule of thumb is to keep the pieces roughly the same size as your cherry tomatoes—about 1 inch. This allows them to roast simultaneously, achieving the perfect balance of tenderness and a slight char.

Perfecting the Rice

Cooking the rice correctly is vital for a successful rice bowl. For brown rice, rinsing it under cold water before cooking helps remove any excess starch, leading to fluffier grains. The ideal water-to-rice ratio is crucial, with 2 cups of liquid for every cup of brown rice. If it's too dry, the rice may end up being hard and chewy. I recommend keeping an eye on the cooking time, as different brands of brown rice may vary in cooking duration.

Once cooked, let the rice rest for a few minutes before fluffing it with a fork. This step helps to aerate the rice and separate the grains. If you're looking to add extra flavor to your rice, consider substituting the vegetable broth with coconut milk or adding a bay leaf during cooking for a hint of aroma.

Serving and Storing Tips

For serving, consider adding a dollop of yogurt or a sprinkle of feta cheese for an extra layer of creaminess and flavor. Fresh herbs, such as parsley or cilantro, can also brighten the dish and enhance the herbaceous notes of the roasted vegetables. Pair the rice bowl with a side of crusty bread or a simple salad to round out the meal.

If you're making this dish in advance, store the rice and roasted vegetables separately to maintain their textures. The rice can be refrigerated for up to five days, while the veggies may lose their crispiness if stored together. Reheat the rice in the microwave with a splash of water to help it regain moisture, and warm the veggies in an oven at 375°F (190°C) for about 10 minutes, or until heated through.

Ingredients

For the Rice Bowl

1 cup brown rice
2 cups vegetable broth or water
1 zucchini, diced
1 red bell pepper, diced
1 cup broccoli florets
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Instructions

Steps

Prepare the Rice

In a medium saucepan, bring the vegetable broth or water to a boil. Add the brown rice, cover, and reduce the heat to low. Cook for about 30 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

Roast the Vegetables

Preheat the oven to 425°F (220°C). On a baking sheet, toss the diced zucchini, bell pepper, broccoli, and cherry tomatoes with olive oil, thyme, rosemary, salt, and pepper. Spread them out in a single layer and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

Assemble the Bowl

Once the rice and vegetables are ready, scoop the brown rice into serving bowls and top with the roasted vegetables. Drizzle with a little extra olive oil if desired, and serve warm.

Pro Tips

For added protein, consider adding some chickpeas or grilled chicken to the bowl. You can also mix in your favorite dressings or vinaigrettes for extra flavor!

Nutritional Benefits

This Herb Roasted Veggie Rice Bowl is not just visually appealing but also packed with nutrients. The combination of brown rice and a variety of vegetables contributes to a well-rounded meal rich in fiber, vitamins, and minerals. Brown rice is a whole grain that provides sustained energy, while the colorful veggies add antioxidants and essential nutrients. You can feel good about nourishing your body with every bite!

Broccoli and bell peppers are particularly high in Vitamin C, boosting your immune system, while zucchini and tomatoes provide hydration and essential antioxidants. This dish is a great way to sneak more vegetables into your diet, making it an excellent choice for those learning to embrace healthy eating habits.

Variations to Try

Feel free to get creative with herbs and spices in this recipe! Adding a pinch of cayenne can elevate the flavor profile if you enjoy some heat. Alternatively, try mixing in fresh basil or cilantro after roasting for a fresh, aromatic finish. If you prefer grains other than rice, quinoa or farro makes for a hearty and nutritious base.

For protein additions, consider including chickpeas or grilled chicken. Tossing in some beans adds an extra dimension and makes the meal even more filling. Each variation brings its unique twist, allowing this bowl to adapt to your personal taste or dietary preferences.

Questions About Recipes

→ Can I use white rice instead of brown rice?

Yes, white rice can be used, but the cooking time will be reduced to about 15-20 minutes.

→ What other vegetables can I add?

You can add any of your favorite vegetables such as carrots, asparagus, or spinach. Just adjust the roasting time as needed.

→ Is this recipe vegan?

Yes, this Herb Roasted Veggie Rice Bowl is completely vegan and gluten-free.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.