Line 2 rimmed baking sheets with parchment paper. Celebrate zero waste recipes any day of the week! It’s a simple combination of chopped and seasoned veggies, roasted to perfection, then topped with a fried egg, a Sriracha based sauce, and a few slices of avocado. You’ll then drizzle your BBQ sauce on top and that’s it, your simple rice bowls are ready to serve! 3 small beets (1-1/2 lb. Copyright © 2014–2020Delightful Adventures. Once roasted, serve over brown rice with toasted almonds and a … Top with some of the roasted veggies and then drizzle with the sauce and sprinkle with the avocado. Dig in here to find the most delicious allergy free recipes and more! Your vegan brown rice bowls will be fine in the refrigerator in an airtight container for up to 3 days. Its Easy, Hearty, Smoky, spicy and so Flavorful. “Bowls” are pretty much a staple of any plant based diet. Save my name, email, and website in this browser for the next time I comment. Jenn served it with a sweet tahini dressing that is loaded with nutrients. These Mexican Veggie Rice Bowls are flavor-packed with seasoned rice, roasted corn, black beans, garden-fresh salsa fresca, Cotija and a kiss of lime. Rice, beans, and veg in separate containers to be heated up, slaw and dressing in the other to be left cold. https://www.recipetineats.com/oven-baked-rice-and-vegetables lovely, love your choice of vegetables, black beans too, thank you for this recipe, very nice! Vegetarian grain bowls like this one are super simple, customizable, and work for lunch or dinner. As you all know, the “processing,” cleaning and washing of the groceries is pretty exhaustive but definitely worth it to get my hands on fresh veggies and lettuce, etc. The ingredients in this vegan grain bowl recipe can be prepped ahead for an easy lunch to pack for work. I make my own cajun blend as then it is easier to control the heat, flavor and salt. I’m Gwen and if you’re looking for easy-to-make, delicious plant-based and gluten-free recipes you’ll want to make over and over again, you’ve landed in the right place! These roasted veggie rice bowls are just bursting with flavor and color though! Print Recipe Pin Recipe. As part of this Amazon Associates program, this website will post customized links, provided by Amazon, to track the referrals to their website. A healthy and satisfying vegan lunch for one, featuring roasted butternut squash, broccoli, peppers and onions with simple brown rice, lime-marinated tofu and creamy cashew tahini sauce. Fill 2 glass storage bowls with 1 cup cooked brown rice each. Leftovers save well for meals a few days later. Please read all of the helpful info and FAQ above to ensure recipe success. Place … Hello to one of my favorite meals - the power bowl! To assemble the bowls: For each bowl, add a scoop of brown rice, a half cup of black beans, and a large handful of the slaw. 4.67 from 3 votes. Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. This Roasted Veggie Breakfast Bowl with Fried Eggs is a delicious and healthy dish that can be eaten for breakfast, lunch, or dinner. Today, I’m sharing another quick and easy vegan dinner recipe: BBQ Chickpea and Veggie Bowls filled with roasted veggies and chickpeas and drizzled with zesty bbq sauce! https://www.bbc.co.uk/food/recipes/roasted_vegetable_bowl_99565 amzn_assoc_title = "Things You May Need:"; This easy plant-based, gluten-free recipe is family-friendly and can be easily customized based on the veggies you have on hand, PLUS, it’s also great for vegan meal-prep and can be served for either dinner or lunch. This roasted veggie bowl with brown rice by Jenn from Veggie Inspired makes an easy and healthy dinner for the whole family. So much Flavor!! Roast for 20 minutes until golden and tender. They were declared to be the best rice bowls, so I now have requests to make them again, soon And I will! amzn_assoc_asins = "1592339050,B00282JL7G,B001T6JTMY,B0000CCY1T"; Filed Under: Diet, Dinner, Gluten-Free, Lunch, Main Course, Nut-Free, Recipes Tagged With: broccoli, chickpeas, cookbook review, rice, Your email address will not be published. While the quinoa is simmering and the rest of the ingredients are roasting, preheat a large skillet … Spread out the chickpeas, broccoli, bell peppers, and onion on the baking sheet. Cook for 2-3 minutes, stirring frequently. This vibrant bowl is filled with roasted veggies, cauliflower rice, and topped with the most delicious avocado cilantro sauce! thank you so much Kelly!! My family and I have been on that journey for the past five years. There is nothing better than a recipe that can clean out your fridge! These Roasted Fall Veggie Rice Bowls are healthy, flavorful and great vegetarian meal prep idea. I’m always making my Roasted Veggie … As an Amazon Associate I earn from qualifying purchases. Hence, this simple roasted veggies bowl. After the veggies and chickpeas have finished roasting, remove them from the oven and assemble the bowls by first adding the rice, topping with the roasted veggies and chickpeas, then the diced avocado and cilantro. Vegetarian Roasted and Spiralized Veggie Bowls. Celebrate zero waste recipes any day of the week! I shared on Instagram stories recently about a meal I’ve been super into that has a surprising amount of protein despite it being basically 100% vegetables.. Yeah, vegetables are cool like that, bro. (Don’t worry, the pesto is nut free and dairy free!) To a small bowl add dijon mustard, honey, balsamic vinegar, garlic powder, basil, salt and pepper. 0 Review(s) 1 Hr(s) 15 Min(s) 25 Min(s) Prep. Everything you’ll need is seen in the picture below. Spread them out in one even layer. Click to learn more. The secret’s in the sauce. Cheers, Today, I’m sharing another quick and easy vegan dinner recipe: BBQ Chickpea and Veggie Bowls filled with roasted veggies and chickpeas and drizzled with zesty bbq sauce!. And these five quick sauces — made with ingredients you probably have waiting in your pantry — are an easy way to up to kick up the flavor and make those grain bowls pop. This bowl includes brown rice, black beans, roasted peppers and onion, romaine, guacamole, cashew cream, salsa, and lime. Whether you’re vegan, vegetarian, have kids, don’t have kids, or you’re an omnivore looking for more meatless meals to add to your rotation…there are so many delicious vegan recipes in this book to choose from. Preheat the oven to 400 degrees, prepare a sheet pan with a large sheet of foil (I like to fold up the edges so that it contains the juices.) You may have seen my Roasted Veggie Bowls before, whether on the blog, on Instagram, on YouTube, or shared in a Facebook post. Fall Veggies & Rice Harvest Bowls. They are my meal prep go to! If you like this recipe, you may also like these other easy vegan dinner recipes: Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019. I never comment on recipes, but I just made this and it is 100% the best thing I have EVER eaten! Of course, I want to point out that the veggies I used are 100% just a guide. Perfect for meal prep and light, and healthy lunch! Want to make a better grain bowl this year? We all enjoyed this dinner. Published Dec 4, 2017. When your Kids are Diagnosed With Allergies, 2 portabello mushrooms, sliced on the bias, 2 yellow or red bell pepper, cut into thick strips, 2 cups canned black beans, rinsed and drained, 1 bunch cilantro, leaves and stems, roughly chopped. I am so happy that you liked it!! 50 Min(s) Cook. Roasted brussels sprouts, carrots, sweet potatoes, fresh greens, brown rice, quinoa, and pepitas all topped with a creamy chili dressing. 15 Minute Vegan Burrito Bowl Your email address will not be published. You combine them together piled high like a round “belly”. This book contains over 100 delicious, plant-based, and kid-approved dinner recipes, many of which can be on the table in 30-minutes or less. Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates. 8 large carrots, peeled and chopped; 3 golden potatoes, chopped; 1 head of broccoli, cut into florets; 1 head of cauliflower, cut into florets; olive oil and salt; Green Tahini. https://www.eatingwell.com/recipe/262096/edamame-veggie-rice-bowl Your email address will not be published. I used a store-bought BBQ sauce when I made this recipe, but Jenn does have a recipe for her own BBQ sauce in the book. This 30-minute vegetable Whisk together the soy sauce, sesame seeds, and the remaining 3 tablespoons each of lemon juice and olive oil in a small Sep 24, 2019 - Explore Marilyn Taylor's board "Veggie rice bowl" on Pinterest. Roasted Fall Veggie Bowl . The bowls are gluten-free and vegan. Feel free to get a … Drizzle with any remaining sauce and top with the scallion greens. As long as long as the veggie you’re taking out has the same cooking time as the veggie you’re adding in. amzn_assoc_ad_type = "smart"; Roast for 20 minutes, mix the veggies, and swap the pans in the oven so the one on top is now on the bottom. This bowl includes brown rice, black beans, roasted peppers and onion, romaine, guacamole, cashew cream, salsa, and lime. Growing up this is the kind of recipe I would have turned my nose up at. (Note: I’ve outlined the step-by-step on how to make this veggie rice bowl recipe here, but find the full recipe, ingredients, and directions at the end of this post.). There’s something for all tastes making it a great gift to yourself or to anyone on your list. amzn_assoc_ad_mode = "manual"; The butternut squash and tofu get roasted together ahead of time, and then the rice gets … A veggie noodle bowl without any stir frying! Drizzle with the BBQ sauce. The chicken was simply seasoned and sautéed while the veggies were roasted. Roasted Veggie Brown Rice Bowls – An easily customizable veggies and grains bowl perfect for any night of the week. All images and content on this website are copyright protected. You know, whatever makes you happy! Original recipe yields 6 servings. amzn_assoc_marketplace = "amazon"; You’ll love this Buddha Bowl as a healthy lunch or side dish that is grain-free, gluten-free, Paleo, Whole30, and Vegan. https://tararochfordnutrition.com/roasted-veggie-and-rice-power-bowl Just pinned for later use. Fall Brown Rice Veggie Bowls with Crispy Tofu, Roasted Squash, and Miso Butter. And you can even build this bowl with leftover veggies, hummus, and quinoa. To serve for lunch, simply reheat and then add the three toppings. Required fields are marked *, I have read and accepted the Privacy Policy *, Hi! Assemble the bowl. I made Garlic Rice for the base of this dish. Recipe Notes. It does depend on where you live though as to how easy it is to eat out. You’ll love this Buddha Bowl as a healthy lunch or side dish that is grain-free, … Roasted Veggie Winter Bliss Bowl | The View from Great Island https://www.allrecipes.com/recipe/257074/roasted-veggie-buddha-bowl What You Need. Toss the shredded cabbage with the oil, lime juice, zest and green onions, Season to taste with kosher salt. Read more…. Jenn’s publisher sent me a copy of the book to review and I’m so glad to now have it in my collection to turn to when I need some dinner inspiration. Roasted Veggie and Wild Rice Buddha Bowl with Creamy Lemon Herb Sauce (with optional spice) Sophia DeSantis. This looks like quite a bit of rice and as i have said many times- Pete may have overdone it on the black beans. So make everything on a Sunday, then enjoy it all week … or just eat it all in one day. I love Jenn’s recipe as it’s written, but if you have allergies or don’t like a particular veggie, swapping one or two out shouldn’t be a problem. Divvy up the roasted vegetables, diced avocado, and cilantro equally among the bowls. I mean it has beans, corn (well ok I liked corn), onions, peppers and lots of other veggies. https://steamykitchen.com/43567-roasted-vegetable-buddha-bowl.html To assemble each bowl: scoop 1/2 cup rice as the base, a heaping cup of roasted vegetables, half of the spinach, 1/4 cup of the chickpeas, and 1 Tbsp of the peanut sauce. So we are over a month in quarantine right now, and I find that I must have stocked up really well pre-pandemic, because I am still working on my dried goods. Burrito bowls , greens and grains bowls, superfood bowls, even smoothie bowls . Roasted Fall Veggie Bowl. Rebecca. With a rainbow of delicious roasted vegetables, crispy roasted chickpeas, hearty brown rice, creamy avocado and fresh cilantro all topped off with a drizzle of barbecue sauce, this dish is everything you need in a meal all served up in a single bowl! Healthy Living. amzn_assoc_linkid = "9f6429c7d9481e19ff91741c194a1111"; Bulgogi Blend: Mix 1 tbsp korean chili flakes (gochugaru, or use regular flakes+ chipotle pepper (it will be a bit different)), 2 tsp onion powder, 1 tsp garlic powder, 1-2 tsp sesame seeds, 1/2 … This roasted veggies and wild rice vegan buddha bowl topped with a spicy creamy lemon herb sauce will do just that. This was a meal that was loved by my whole family, kids included! Preheat the oven to 375°F (190°C, or gas mark 5). Better yet, you can turn them into main dish as a vegetable bowl with rice, quinoa, or another whole grain. Stir in peas and prepared rice; cook for 2-4 minutes or until heated through. Chipotle Veggie Bowl. Then add water and a pinch of salt. Added Bonus- I get a healthy meatless meal into everyone, and Pete (almost) doesn’t notice! Your email address will not be published. (Note that the majority of the recipes in this book have an accompanying picture, but there are a few that don’t, so keep that in mind if this is something that’s important to you. Absolutely—and Erin of Well Plated proves it's possible. Spray a baking sheet with cooking spray and set aside. Easy vegan rice bowls loaded with roasted veggies, chickpeas, and other good-for-you ingredients. This program utilizes cookies to track visits for the purposes of assigning commission on these sales. Do not republish any recipes or text. Roasted Veggie and Wild Rice Buddha Bowl with Creamy Lemon Herb Sauce (with optional spice) Sophia DeSantis. And if you don’t want them to be brown rice bowls, feel free to use white rice, or if you’re looking to take the rice out completely, quinoa would work great. That led me to make this Bowl with all sorts of veggies.. Cauliflower, Mushrooms, Asparagus, Spring veggies, tossed in soy sauce and the bulgogi blend. This vegan rice bowl recipe comes courtesy of fellow blogger and friend, Jenn Sebestyen who you may know from the website Veggie … The great thing about rice bowl recipes is that swaps can be made, quite easily. Naturally vegetarian and gluten-free. This page may contain affiliate links. Required fields are marked *. Ingredient Variation: 2 small honeynut squash (about 1 3/4 pounds) can be used in place of the butternut. Jump to Recipe Print Recipe. I topped this rice bowl off with some chopped parsley and Parmesan cheese. You want to be sure it will cook through properly and finish in the same time as everything else. Whisk to combine. And of course, this recipe for veggie rice bowls! I still have lentils and pasta and quinoa too- but the black beans just won’t quit LOL! Meanwhile, in a large skillet, saute the onions, celery, mushrooms and carrot in butter for 4-6 minutes or until tender. 1 cup long-grain brown rice, uncooked. Yes, cottage cheese. Delightful Adventures is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com, Amazon.ca, and Amazon.co.uk. Place all of the veggies in a single layer on the sheetpans and drizzle with the oil and vinegar and then sprinkle with kosher salt. Roasted vegetables are fantastic as a side dish to the main event. Roasting the vegetables brings out extra flavor, and the fresh pesto sauce is a great topping that adds some lemon and garlic to zest things up. Notes *2 Brussels sprouts are considered low FODMAP. Parsley can be substituted for the cilantro since I know there are many who don’t like cilantro! I love the look of your recipes and will try one this weekend. This vibrant bowl is filled with roasted veggies, cauliflower rice, and topped with the most delicious avocado cilantro sauce! 1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided. ), peeled. Serve these delicious veggies in bowls, wraps, tacos with the creamy garlic sauce. Roasted Vegetables. So to celebrate, I made this bowl that not only has a bunch of fresh veggies in it, but uses both rice and beans. This rice bowl is a great weeknight meal that is healthy and easy to make. About 5 or 10 minutes before the vegetables and rice are done cooking, make the pesto sauce. Sweet potatoes, Brussels sprouts, chickpeas, onions and radishes are tossed in oil and spices. There are tons of Buddha Bowl recipes online and I love that they are so easy to customize with what you have on hand. amzn_assoc_tracking_id = "delightadvent-20"; See more ideas about Veggie rice bowl, Healthy recipes, Bowls recipe. On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder. Click to learn more. Chipotle Veggie Bowl. Hi guys! To pre-make for serving later, do everything except adding the cilantro, avocado, and barbecue sauce. Vegetarian Roasted and Spiralized Veggie Bowls. Vegetarian grain bowls like this one are super simple, customizable, and work for … These brown rice bowls are packed with all that’s good for you! amzn_assoc_region = "US"; Select All. Let sit for a while, the cabbage is hearty enough to hold up for quite a while, it will just soften a bit, which is a good thing! Hi Heather, The perfect 30-minute plant-based meal for any time of the day! Roasted Veggie Rice Bowl with Black Beans and Cilantro Sauce, Recipe by Heather Christo (http://heatherchristo.com). Well Plated. 1 butternut squash (3 lb. You can really roast whatever veggies you have on hand, sometimes I make clean out the fridge veggie bowls and roast whatever I need to use up. All opinions and images are my own. If you want to add protein, you can. Warm the rice before serving. Let’s take a quick look. As an Amazon Associate I earn from qualifying purchases. In a medium-sized bowl, mix together the olive oil, garlic, cumin, chili powder, salt and pepper until combined. This Vegan Rice Bowl with Roasted Veggies and Tofu is a perfect example of my style of easy meal prep. Pile the rice into bowls and top with the veggies and tofu. Click for copyright & image sharing info. Thanks so much for sharing! dressing. Tag. Either will work just fine! This is my copycat recipe of my favorite meal at Chipotle. Add ½ cup (98 g) of cooked rice to each of 4 bowls. Prepare rice mix and instant rice separately according to package directions. These Fall Veggies & Rice Harvest Bowls are delicious and perfect for a healthy, easy lunch or dinner! Slowly add in the olive oil and whisk until the dressing starts to thicken. Meanwhile, cover rimmed baking sheet with foil; spray with cooking spray. There are just a few steps to this recipe, it’s an easy one. Meanwhile you’ll prepare your noodles and a simple sauce, and toast your sesame seeds. I really don’t think of these bowls as a “recipe” because they are so easy to make and very customizable. Last updated on March 4, 2020. The book also contains many tips for making ingredient swaps, stocking your kitchen, and for how to get your kids to help out with the recipes in the book. The Fire Roasted Veggie Bowl includes eggs, brown rice, fire roasted cauliflower, Monterey Jack cheese, pepper Jack cheese, and a mix of fire-roasted veggies which includes green bell peppers, red bell peppers, onions, corn, and black beans, all drizzled with chipotle sauce. Roasted and served over fresh or wilted spinach, with some avocado or cucumber and a dollop of asian chile sauce. Top with some of the roasted veggies and then drizzle with the sauce and sprinkle with the avocado. Leftovers will keep in the refrigerator in an airtight container for up to 3 days. Roasted vegetables are fantastic as a side dish to the main event. This quick-roasted veggie bowl makes a super easy weeknight dinner, especially with fresh vegetables from Kroger! amzn_assoc_search_bar = "false"; Once the vegetables go in the oven, prepare the brown rice according to package instructions. Home Vegan Main Dishes Easy Teriyaki Rice Bowl with Roasted Vegetables. Better yet, you can turn them into main dish as a vegetable bowl with rice, quinoa, or another whole grain. Preheat oven to 400°. Serve hot or at room temperature. This vegan rice bowl recipe comes courtesy of fellow blogger and friend, Jenn Sebestyen who you may know from the website Veggie Inspired. Last modified: June 7, 2020.Originally posted: May 23, 2016 Easy Teriyaki Rice Bowl with Roasted Vegetables Roast for another 10 to 15 minutes until the veggies are starting to char and the chickpeas are crispy (they will continue to crisp up as they sit). Serve hot or at room temperature. Bring to a low boil over … This method of preparing your noodle bowls is so simple, stress free and flexible… perfect for a weeknight dinner catching up with your family. These Roasted Vegetable Buddha Bowls might just be my new favorite. The sauce is the final touch to your grain bowl. In these times especially, use whatever you have to substitute for whatever you don’t! Slice up the veggies of choice, toss in Cajun blend, some nutritional yeast and bake. Gluten, Dairy and Egg Free since 2014 and you won't miss a thing! Use your favourite store bought BBQ sauce or make Jenn's Sweet and Spicy BBQ sauce from page page 165 in the book. These ultra-nourishing brown rice veggie bowls get loads of fall flavor from roasted delicata squash, zippy kale salad, crispy marinated tofu, and a pour of creamy miso butter. amzn_assoc_placement = "adunit0"; Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! Maybe 2 cups, roughly, so I have an idea. Storage: The sauce and the rice can be made up to 4 days in advance. 8. To assemble the bowls: For each bowl, add a scoop of brown rice, a half cup of black beans, and a large handful of the slaw. A lot. Her book, “The Meatless Monday Family Cookbook” was recently published and it’s filled with family-friendly, quick, easy plant-based meals. It made 4 very large portions, and I divided them into containers for my meal prepped lunches. Easy vegan rice bowls loaded with roasted veggies, chickpeas, and other good-for-you ingredients. There is nothing better than a recipe that can clean out your fridge! 6 servings . Jump to Recipe Print Recipe. Simple noodles topped with smoky oven roasted vegetables. Buddha Bowls are healthy bowls of good grains with a well balanced mix of vegetables. Bake for 15 -20 minutes, or until the vegetables are roasted to your liking. Fill 2 more glass storage bowls with 1 cup cooked quinoa each. In the jar of a blender, combine all of the ingredients and blend until smooth. Chicken, fish, beans, steak, or cottage cheese are good options. seeded and sliced (or colour of your choice). This will go into the regular rotation for sure. ), If you buy a copy of “The Meatless Monday Family Cookbook,” let me know which recipe you’ll be making first (other than these roasted veggie rice bowls, of course!). How to make these Roasted Veggie Noodle Bowls. The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies. This easy plant-based recipe is family-friendly and can be easily customized based on the veggies you have on hand, PLUS, it’s also great for vegan meal-prep and can be served for either dinner or lunch. I do think that the cilantro green onion sauce is what really brings this bowl together and adds so much flavor- so if possible- make that part happen! Can a vegan bowl really serve up a whopping 28 grams of protein per serving? I LOVE topping my bowl … https://badtothebowl.com/southwest-rice-bowl-with-roasted-veggies Easy veggie power bowl loaded with butternut squash, beets, parsnips, kale, avocado, walnuts, and dried cranberries and then tossed with a flavorful tahini dressing. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. … Preheat the oven to 425 degrees F. Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. You may have seen my Roasted Veggie Bowls before, whether on the blog, on Instagram, on YouTube, or shared in a Facebook post. Season to taste with kosher salt and set aside. I make them every Sunday and eat them every day for lunch. Pete or I (mostly Pete) go out about once a week in full protective gear to get fresh veggies, nut milk, etc. Cut beets into 1/4-inch-thick slices, then cut each slice in half; toss with 2 Tbsp. Nutrition info is based on 1 of 4 servings and is only to be used as a rough guide. Well done on going plant based. Vegan Cauliflower Steaks with Lentils and Romesco Sauce, Pumpkin Glazed Penne with Roasted Fall Vegetables. By the way, this Roasted Veggie Bowl is perfect for meal prep! You’ll put all your sliced veggies on a baking tray, drizzle with smoked salt and toasted sesame oil. Let me show you how! About how much is a bunch of cilantro? Home » Recipes » BBQ Chickpea and Veggie Bowls, By: Gwen Leron Published: December 13, 2019 Last Updated: January 3, 2020 Leave a Comment. Roasted veggies are my lunch staple, I never get tired of them. If so, please share a picture with me on Instagram! This is my copycat recipe of my favorite … Roasted Veggie Buddha Bowl. I can’t even remember now what we used to eat and we certainly don’t miss meat or dairy. This roasted veggies and wild rice vegan buddha bowl topped with a spicy creamy lemon herb sauce will do just that. Loaded with healthy fats, carbs, and fiber this vegan power bowl is gluten free, vegan, paleo, and customizable to your liking! Assemble 4 meal prep bowls: add 1/2 cup cooked brown rice to each bowl, evenly distribute the roasted veggies and chicken to each bowl. I’m always making my Roasted Veggie Bowls – they’re such a simple, tasty, and quick way to meal prep for the week. The answer to a better grain bowl is all about how you’re topping it. You can serve these rice bowls for lunch or dinner, and they can even be pre-made for lunches throughout the week. After preparing all the vegetables, you’ll place them on baking sheets (picture on the left, below), toss with the oil, salt, and pepper and roast until the veggies have cooked through (picture on the right, below).