Roasted Veggie Bowl
Make this Roasted Veggie Bowl when you’re looking for a healthy meal that’s still super flavorful. Packed with healthy veggies like roasted sweet potatoes, bell peppers and cauliflower.
This Roasted Veggie Bowl is here for your roasted veggie fix. That’s a thing right? It is for me! I love a simple meal like this. Just perfectly roasted veggies over rice, topped with a delicious pesto. It may not sound earth-shattering and it probably isn’t but it sure is a satisfying and tasty way to enjoy a healthy meal. Let’s make it!
Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Roasted Veggie Bowl
- Rice
- Sweet potatoes
- Cauliflower
- Bell Pepper
- Pesto
- Oil (olive and coconut)
- Salt and pepper
- Parsley – optional for topping
These humble ingredients combined make a meal that feel special and are a great reminder that a good meal doesn’t need to be complicated. If you give a little care and attention to each ingredient, making sure to evenly coat with oil before roasting, leaving space on the baking sheet for caramelization and season well, you can make anything taste great.
How to make it
If I really want to make things easy, I’ll use microwaveable rice from Trader Joe’s. If that’s your plan as well, save making rice until everything else is basically ready. If you want to cook rice from scratch, get that going first. I have instructions for making it in the instant pot in the recipe card.
Next, roast the veggies. You will need at least 2 baking trays to roast all the veggies. Line them with parchment and drizzle the veggies with olive oil, sprinkle evenly with salt and pepper.
I like to slice my cauliflower like so… It easier to get more golden brown spots (the tastiest part!) and cooks quicker.
Once the veggies are done, all you need to do is assemble your delicious, healthy + hearty bowls! Unless of course you want to make your own pesto – I LOVE my pepita pesto recipe!
Inspiration for this Roasted Veggie Bowl
I was inspired when reading Tamar Adler’s book (The Everlasting Meal) (affiliate link) where she talks about roasting a ton of veggies in preparation for the week. In the chapter titled How to Stride Ahead, she talks about how she cooks all her vegetables on the weekend and uses them throughout the week.
She writes about her process for preparing all her vegetables for the week and gives little glimpses into how she might use them- sautéed greens + cream = gratin, roasted veggies can be thrown on a sandwich, used for soup, made into a warm roasted vegetable salad, etc. The chapter reinforced for me something that I already knew but sometimes forget: good food does not have to be complicated. With a little care and attention, something as simple as cauliflower and rice can become a beautiful and deeply satisfying meal.
In these particular bowls, I used Trader Joe’s Vegan Kale Pesto and I highly recommend it when you don’t feel like making your own. I also have a delicious pepita pesto recipe you can find here.
Tried this recipe?
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MORE RECIPES YOU’LL LOVE
Roasted Veggie Bowl
Delicious bowl of health as my mom would say. Which basically means a bowl full of healthy stuff! Roasted veggies, sweet potatoes, rice and kale pesto!
- Yield: 4 1x
Ingredients
- 2 cups jasmine brown or white rice
- 1 tbsp coconut oil
- 1 head cauliflower (florets cut into 1/4 inch slices)
- 3 small sweet potatoes (cut into pieces)
- 2 red bell pepper (cut into pieces)
- olive oil
- salt and pepper
- chopped parsley for topping
Toppings
- store-bought or homemade pesto
- salt, pepper & crushed red pepper
Instructions
- Pre-heat oven to 400F.
- To cook rice in the instant pot, add the 2 cups rice, 2.5 cups water, 1 tbsp coconut oil. Close and seal the lid. Select the rice setting.
- Cut cauliflower florets into 1/4 inch slices. Arrange on baking sheet, drizzle with olive oil, sprinkle with salt + pepper. Arrange in a single layer. Bake for 25-30 minutes, periodically testing for doneness.
- Cut sweet potato into one-inch pieces. Arrange cauliflower, sweet potatoes and bell pepper on baking sheets. You will likely need 4 baking sheets or will need to roast the veggies in batches. Drizzle all veggies with olive oil, sprinkle with salt + pepper and bake for 20-25 minutes. Cauliflower should be tender with golden brown edges. Sweet potatoes and bell pepper should be tender, cook longer if necessary.
- Divide rice evenly amongst 4 bowls. Top each bowl with veggies, pesto and crushed red pepper. Lastly, sprinkle with parsley, if using.
