Herb Roasted Veggie Rice Bowl

Name: Herb Roasted Veggie Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 2 cups vegetable broth; 1 zucchini, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 red onion, sliced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 2 tablespoons fresh basil, chopped (for garnish)

Highlighted under: Wholesome Healthy Meals Ideas

I love making this Herb Roasted Veggie Rice Bowl because it captures the essence of fresh ingredients and simple flavors. The combination of roasted vegetables with fragrant herbs creates a dish that's hearty yet light. Plus, it's incredibly versatile; you can use whatever seasonal veggies you have on hand. This rice bowl has become a staple in my kitchen, and I find myself reaching for it during busy weekdays. It's delicious and satisfying, making it perfect for lunch or dinner.

Created by

Genevieve Porter

Last updated on 2026-01-15T15:25:44.206Z

As someone who enjoys cooking with seasonal ingredients, I often find myself experimenting with what I have in the fridge. One day, I tossed together some leftover vegetables with herbs and served them over rice. The flavors melded beautifully, and I knew I was onto something special. I quickly learned that roasting the vegetables enhances their natural sweetness while infusing them with a delightful aroma.

This recipe allows for creativity. I usually switch between different herbs like basil, thyme, or oregano depending on what I have. Remember, the key is to roast the veggies until they're slightly crispy; it adds a satisfying texture to the dish. Trust me, you'll want to make this again and again!

Why You'll Love This Recipe
Vibrant colors and fresh flavors that brighten your meal
Healthy and filling, perfect for any time of day
Endless variations to suit your taste preferences

Maximizing Flavor with Herbs

The combination of dried thyme and oregano in this recipe not only enhances the aroma but also grounds the dish with earthy notes. Using dried herbs ensures their flavor is concentrated, which is ideal for the roasting process. If you're looking for a fresh twist, consider substituting the dried herbs with fresh equivalents; just use three times the amount since fresh herbs are milder in flavor. Tossing the herb mixture with the vegetables allows for even distribution and ensures every bite is packed with uplifting flavors.

Herbs can lose their potency over time, especially if not stored correctly. To get the most out of your herbs, store them in an airtight container in a cool, dark place. If you notice any fading in color, it might be time to replace them. Fresh herbs, however, should be rinsed and thoroughly dried before use to avoid any moisture that could lead to sogginess during roasting.

Perfecting Your Roasting Technique

Roasting vegetables enhances their natural sweetness, but achieving the perfect texture can be challenging. Make sure to cut your veggies into uniform pieces—around 1 inch is ideal—for even cooking. If you overcrowd your baking sheet, you'll end up steaming the veggies instead of roasting them. A single layer ensures they crisp up nicely, developing that much-desired caramelization—look for golden edges as a sign that they're ready.

Midway through roasting, remember to stir the vegetables. This simple step redistributes heat and promotes even cooking. If you notice they aren't browning as expected, consider increasing your oven temperature slightly and turn on the broil setting for the last few minutes, keeping watch to avoid burning.

Ingredients

Gather these fresh ingredients to create your delicious rice bowl:

Ingredients

1 cup brown rice
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons fresh basil, chopped (for garnish)

Make sure everything is fresh for the best flavors!

Instructions

Follow these simple steps to create the perfect Herb Roasted Veggie Rice Bowl:

Cook the Rice

In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes or until the rice is tender. Remove from heat and let it sit for 5 minutes.

Prepare the Vegetables

Preheat your oven to 425°F (220°C). In a large bowl, toss the diced zucchini, bell pepper, cherry tomatoes, and sliced red onion with olive oil, thyme, oregano, salt, and pepper.

Roast the Veggies

Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.

Assemble the Bowl

Fluff the cooked rice with a fork. Divide the rice among bowls, top with the roasted vegetables, and garnish with fresh basil. Enjoy your delicious Herb Roasted Veggie Rice Bowl!

This dish is best enjoyed immediately but can be reheated for leftovers.

Pro Tips

For added protein, consider adding chickpeas or grilled chicken to the rice bowl. You can also experiment with different vegetable combinations based on what's in season.

Serving and Enjoying

This Herb Roasted Veggie Rice Bowl stands deliciously on its own, but you can elevate it further by adding a protein source. Grilled chicken or chickpeas can lend extra heartiness, making it a well-rounded meal. For an even more flavorful experience, consider drizzling a balsamic glaze or tahini sauce over the top before serving, adding a tangy twist that complements the roasted flavors beautifully.

Serving it warm is delightful, but if you have leftovers, try them cold as a salad. Simply toss the ingredients together, and you'll be surprised at how refreshing and tasty they remain. A squeeze of lemon juice over your chilled bowl can even brighten the flavors and add a zesty kick.

Make-Ahead and Storage Tips

This bowl is an excellent candidate for meal prep! You can roast your vegetables and cook the rice a few days in advance. Store them separately in airtight containers in the fridge; the rice will retain its moisture better this way, while the veggies stay crisp. When ready to eat, simply reheat them together quickly in the microwave or on the stovetop with a splash of vegetable broth to revive the flavors.

If you want to store this dish for longer, consider freezing components separately. Cooked rice freezes well for up to three months. For the roasted veggies, allow them to cool completely before freezing in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheating directly from frozen is possible, but be aware it might take a bit longer.

Questions About Recipes

→ Can I use white rice instead of brown rice?

Yes, you can substitute white rice, but remember that the cooking time will be less, usually around 15-20 minutes.

→ What other vegetables can I use?

Feel free to use any seasonal vegetables like broccoli, carrots, or asparagus. The more colorful, the better!

→ Can this dish be made vegan?

Absolutely! The recipe is already vegan-friendly, as it relies on vegetables and grains.

→ How can I store leftovers?

Store the leftover rice bowl in an airtight container in the fridge for up to 3 days. Reheat it in the microwave before serving.