Roasted Vegetable Rice Bowl

"you can never go wrong with eating the rainbow in the form of whole, plant based gooooods😍"
-- @upbeetandkaleingit

Recipe Intro From upbeetandkaleingit

We love this formula when we don’t know what to make for dinner: choose a grain, roast up every veggie in your fridge and pair it with a flavorful sauce, dip or spread!

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  • Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 2 heads cauliflower, sliced into steaks
  • 2 cups cherry tomatoes
  • 2 zucchini, sliced
  • 4 golden beets, peeled and sliced
  • Olive oil
  • 2 cups mushrooms, sliced
  • 2 cups cooked brown rice
  • Hummus, for serving


  • Step 1

    Preheat oven to 400ºF. Spread cauliflower, tomatoes, zucchini, and beet slices out on 2 baking sheets lined with parchment paper or foil. Drizzle with olive oil. Roast until softened and slightly charred, about 20-30 minutes.

  • Step 2

    Heat a drizzle of olive oil in a skillet on medium. Sauté mushrooms until softened, about 3 minutes.

  • Step 3

    Serve in bowls with brown rice, roasted vegetables, and hummus.