Packed with a vibrant array of vegetables, this Roasted Veggie Vegan Rice Bowl with Garlic Sauce is a delightful and nourishing choice for those following a plant-based diet. The dish features roasted vegetables that offer a pleasant crunch, complemented by fluffy rice and a creamy garlic sauce. This versatile meal is quick to prepare, making it suitable for both lunch and dinner. The harmonious blend of flavors, from the savory garlic sauce to the freshness of herbs, makes this rice bowl an enticing option for anyone looking to enjoy a wholesome plant-based meal.
Ingredients
- 2 cups cooked rice
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 cup zucchini, sliced
- 1/2 cup red onion, thinly sliced
- 2 Tbsp olive oil
- salt
- black pepper
- 1/2 cup cashews, toasted
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup garlic sauce
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine cherry tomatoes, bell peppers, zucchini, and red onion. Drizzle with olive oil and season with salt and pepper to taste. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, until they are tender and slightly charred on the edges.
- While the vegetables are roasting, prepare the rice. Divide the cooked rice evenly among serving bowls.
- Top each bowl of rice with the roasted vegetables.
- Drizzle each bowl with garlic sauce. Garnish with toasted cashews, parsley, and basil before serving.
- Serve the bowls warm.
Keywords: Vegan, Garlic Sauce, Plant-Based, Herbs, Quick Recipe
Spice Rack: Salt, Black Pepper
Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
There are no reviews yet. Be the first one to write one.
