Description
Warm, savory, and nourishing, these Roasted Veggie and Brown Rice Breakfast Bowls are a gluten-free morning favorite packed with fiber, complex carbs, and roasted flavor.
Ingredients
Scale
- 2 cups cooked short- or medium-grain brown rice
- 1 sweet potato, diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt to taste
- Optional toppings: avocado, tahini, soft-boiled egg, fresh herbs
Instructions
- Preheat oven to 425°F (220°C).
- Chop all vegetables into even pieces.
- Toss vegetables with olive oil and salt.
- Spread them in a single layer on a baking sheet.
- Roast for 25–30 minutes until caramelized and tender.
- Meanwhile, rinse and cook brown rice using a 2:1 water-to-rice ratio. Simmer for 35–40 minutes, then steam covered for 5 minutes.
- To serve, add brown rice to bowls, top with roasted vegetables, and finish with toppings of choice like avocado or tahini.
- Optional: Add chickpeas in the last 10 minutes of roasting for extra protein.
Notes
Batch prep rice and roasted veggies for quick weekday breakfasts. Switch up the flavors weekly with spices, herbs, or sauces to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg