Roasted Vegetable Rice Bowl

This Roasted Vegetable Rice Bowl uses the flavors of chili powder and old bay to make for a tasty and hearty dish. Our bowl is made with rice, red kidney beans, and an assortment of root vegetables, but you can mix and match the vegetables to your choosing!

This dish is a complete protein that is soy and gluten-free but completely plant-based.

Ingredients

Roasted Vegetable Rice Bowl

• 1 cup uncooked rice
• 1 can red kidney beans, drained and rinsed
• 2 bay leaves
• 2 1/2 cups vegetable broth
• 1-2 tsp Old Bay seasoning
• 1 sweet potato, medium dice
• 4 large carrots, diced
• 1/2 yellow onion, diced
• 1 large yellow squash, chopped
• 1/2 cup mushrooms, sliced
• 2 cups cauliflower, chopped
• 4 garlic cloves, minced
• 1/4 cup apple cider vinegar
• 2 tsp salt
• 1 tsp ground black pepper
• 1/2 Tbs chili powder
• 2 tsp paprika
• 1 Tbs olive oil
• Chopped scallions for topping

Directions

1. Preheat the oven to 400ºF
2. Meanwhile, prepare your vegetables and transfer them to a large bowl except for the mushrooms, save them for later.
3. In the bowl, toss the sweet potato, cauliflower, onion, carrot, garlic, and squash with olive oil, apple cider vinegar, paprika, chili powder, salt, and black pepper.
4. Transfer the seasoned veggies to a roasting pan and place in the oven. Roast for 15 minutes.
5. After 15 minutes, mix in the mushrooms. Roast for another 15-25 minutes.
6. While the veggies are roasting, in a medium pot heat a splash of olive oil on high heat. Add the rice, beans, old bay, and bay leaves. Stir together for 2-3 minutes and add the vegetable broth.
7. Cover the pan with a lid and bring to a boil. Once boiling, reduce heat to low and allow the rice and beans to simmer until the liquid cooks out and the rice is soft.
8. This should time out well to where the rice/beans are done at the same time as the roasted vegetables.
9. Check on the vegetables, make sure the squash, carrots, and sweet potato are soft.
10. Transfer vegetables and rice and beans to a bowl, top with chopped scallions or a splash of hot sauce and enjoy!

Save the leftovers for a hearty lunch bowl the next day.

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