Are you ready to elevate your meal prep game with a vibrant, nutritious dish that will have your taste buds dancing? Look no further than these Roasted Fall Veggie Rice Bowls! Packed with hearty sweet potatoes, crisp Brussels sprouts, and sweet red onions, this recipe not only nourishes your body but also delights your senses. In just under an hour, you can whip up four delicious servings that are perfect for busy weekdays or cozy weekend meals. Get ready to discover how easy it is to create a colorful and satisfying bowl that will make your meal prep a breeze!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups brown rice, cooked
- 1 sweet potato, cubed
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the vegetables: Wash and peel the sweet potato, then cut into 1-inch cubes. Trim the ends of Brussels sprouts and halve them lengthwise. Peel and slice the red onion into thin wedges.
- In a large mixing bowl, toss the cubed sweet potato, halved Brussels sprouts, and sliced red onion with olive oil, salt, and pepper. Ensure the vegetables are evenly coated with the seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow proper roasting and caramelization.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through cooking. The vegetables should be tender and have golden-brown edges when done.
- While vegetables are roasting, prepare the brown rice according to package instructions. If using a rice cooker or instant pot, follow the recommended water-to-rice ratio.
- Once vegetables are roasted and rice is cooked, divide the brown rice evenly among four meal prep containers.
- Top each rice portion with the roasted vegetables, distributing them equally.
- Allow the meal prep bowls to cool completely before covering and storing in the refrigerator. They will keep well for 3-4 days.
- When ready to serve, garnish with freshly chopped parsley and reheat in the microwave for 1-2 minutes.
Tips
- Prep Ahead: To save time, you can chop the vegetables the night before and store them in the refrigerator. This way, you can simply toss them in the oven when you're ready to cook.
- Customize Your Veggies: Feel free to swap out the vegetables based on your preferences or what you have on hand. Carrots, butternut squash, or bell peppers would all make excellent additions!
- Don’t Overcrowd the Pan: Make sure to spread the vegetables out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which prevents that delicious caramelization.
- Use a Rice Cooker: If you have a rice cooker, use it to prepare the brown rice effortlessly. Just follow the water-to-rice ratio for perfectly cooked rice every time.
- Garnish for Flavor: Don’t skip the fresh parsley! It adds a pop of color and a burst of freshness that elevates the dish.
- Store Properly: Allow the meal prep bowls to cool completely before sealing them. This helps prevent condensation and keeps your veggies crisp.
- Reheat with Care: When reheating, do so in short intervals to avoid overheating. This keeps the vegetables from becoming mushy while ensuring everything is warmed through.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 7g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
