Roasted Vegetable and Rice Bowl

This Roasted Vegetable and Rice Bowl is a vibrant and nourishing dish that highlights the natural sweetness of seasonal vegetables, perfectly complemented by fluffy brown rice. It's a satisfying and healthy lunch option that can be easily customized to suit your taste.

Ingredients

• Brown rice - 1 cup (200g)
• Zucchini - 1 medium (150g), diced
• Red bell pepper - 1 medium (150g), diced
• Carrot - 1 medium (100g), sliced
• Red onion - 1 medium (100g), sliced
• Olive oil - 2 tablespoons (30ml)
• Garlic powder - 1 teaspoon (5g)
• Paprika - 1 teaspoon (5g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Fresh parsley - 2 tablespoons (8g), chopped
• Lemon juice - 1 tablespoon (15ml)

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the brown rice under cold water, then combine it with 2 cups (480ml) of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the rice is tender and water is absorbed.
3. While the rice cooks, prepare the vegetables by placing the diced zucchini, red bell pepper, sliced carrot, and sliced red onion in a large bowl.
4. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, paprika, salt, and black pepper. Toss until evenly coated.
5. Spread the seasoned vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
6. Once the rice and vegetables are cooked, fluff the rice with a fork and divide it evenly between two bowls.
7. Top each bowl of rice with the roasted vegetables, garnish with chopped parsley, and drizzle with lemon juice before serving.

Nutrition

• Calories: 360
• Protein: 8 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.48 L

Health Benefits

• High in fiber, contributing to digestive health.
• Rich in vitamins and antioxidants from the variety of vegetables.

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