This roasted veggie bowl is super easy and quick. It is perfect for a weeknight meal that is actually healthy! Feel free to substitute whatever veggies you happen to have at the time.
Author: Gravel & Dine
Recipe type: Main
Serves: 2
Ingredients
1 bag of 90 second brown rice
1 head of broccoli
1 small head of cauliflower
1 large zucchini (I used 2 small ones)
½ red bell pepper
1 cup brussel sprouts
¼ red onion
lemon
goat cheese crumbles
red pepper flakes
salt and pepper
olive oil
Instructions
Cut the zucchinis in half, cut the red pepper in half and remove the seeds, quarter the onion, slice the brussel sprouts.
Arrange the cut veggies on a baking sheet, spray with olive oil (or brush with olive oil), season with salt and pepper.
Cut the broccoli and cauliflower into florets, put them in a zip lock bag, pour in 1T of olive oil, squeeze half the lemon into the bag, and sprinkle some salt and pepper in. Close the bag and shake everything up so that the florets are coated with the oil and lemon juice.
Pour the broccoli and cauliflower on to the baking sheet with the other veggies.
Bake all the veggies at 425 for 25 minutes. Pull them out and let them cool.
While they cool, cook the 90 second rice, and pour it into two bowls.
Chop up the veggies and split them between the two bowls.
Sprinkle goat cheese, lemon zest, red pepper flakes and salt and pepper on top.
Recipe by Gravel & Dine at https://gravelanddine.com/roasted-veggie-bowl/