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: 2 cups zucchini, diced; 1 cup bell peppers, chopped; 1 cup carrots, sliced; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; Salt and pepper to taste; 1 cup rice (any variety); 2 cups vegetable broth; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh thyme, chopped; Salt to taste

Highlighted under: Simple Healthy Meals Recipes

I love creating simple yet flavorful meals that showcase fresh ingredients, and this Herb Roasted Veggie Rice Bowl does just that. It’s a vibrant combination of perfectly roasted vegetables served over fluffy rice, with a hint of herbs that elevate the entire dish. Preparing this bowl is not just enjoyable—it's also a fantastic way to utilize seasonal produce. You'll find that the balance of textures and flavors makes this dish an all-time favorite for both lunch and dinner.

Created by

Abigail Moore

Last updated on 2026-01-15T20:45:36.339Z

When I first made this Herb Roasted Veggie Rice Bowl, I was amazed at how the simple act of roasting could transform vegetables into a sweet and savory delight. I used a mix of zucchini, bell peppers, and carrots, each contributing their unique flavor and texture. The key was to roast them until they were golden and slightly crisp, which enhanced their natural sugars and flavors.

What really ties this dish together is the herb-infused rice. I cooked the rice in vegetable broth with a medley of herbs, which infused it with a fragrant aroma. This approach not only provides a base for the veggies but also complements their flavors perfectly. It’s a dish I return to time and again, ensuring I savor the season's best produce.

Why You'll Love This Recipe
Colorful and nutritious blend of seasonal vegetables
Customizable with your favorite herbs and spices
Perfect as a light lunch or hearty dinner

The Art of Roasting Vegetables

Roasting vegetables is an art that enhances their natural sweetness and brings out complex flavors. When you roast zucchini, bell peppers, and carrots at 425°F (220°C), aim for a cooking time of 25-30 minutes. You'll know they’re done when they are tender and have developed golden edges. Keep an eye on them towards the end; if they start to brown too quickly, you can lower the temperature slightly or cover them with aluminum foil.

Uniformly cutting your vegetables ensures even cooking. Aim for similar sizes when dicing zucchini or slicing carrots so that all the pieces cook at the same rate. If you prefer a more charred taste, consider flipping the vegetables halfway through roasting to expose all surfaces to direct heat. This little step can elevate the flavor profile immensely.

Herb-Infused Rice Techniques

Cooking rice to the perfect fluffiness is key to creating a standout base for your bowl. I find that rinsing the rice until the water runs clear removes excess starch and prevents it from becoming gummy. The ratio of rice to vegetable broth also matters—using two cups of broth for one cup of rice ensures rich flavor. Keep the broth at a simmer once you add the rice, allowing it to absorb slowly, which typically takes about 15-20 minutes.

After fluffing the rice, sprinkle in the chopped herbs. The heat retained in the rice will release the oils from the herbs, creating an aromatic sensation with each bite. If you want to vary the flavors even more, try adding a squeeze of lemon juice to the finished rice for extra brightness—this works particularly well alongside the roasted vegetables.

Serving and Storage Tips

Presentation is important, and layering your rice bowl enhances both visual appeal and texture. Start with a generous base of herb rice, then arrange the roasted vegetables artistically on top. To elevate it further, consider adding a drizzle of balsamic glaze or a sprinkle of seeds like pumpkin or sunflower for crunch. You can also offer additional toppings like crumbled feta or avocado slices for a creamy contrast.

If you're planning on making this dish ahead of time, store the herb-infused rice and roasted vegetables separately in airtight containers to maintain freshness. You can reheat the rice in the microwave or on the stovetop with a splash of water to steam it gently back to life. Roasted veggies can go back in the oven at a low heat, ensuring they maintain their texture.

Ingredients

For the Roasted Vegetables

2 cups zucchini, diced
1 cup bell peppers, chopped
1 cup carrots, sliced
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste

For the Herb Rice

1 cup rice (any variety)
2 cups vegetable broth
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
Salt to taste

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.

Prepare the Vegetables

In a large bowl, combine the diced zucchini, chopped bell peppers, and sliced carrots. Drizzle with olive oil, then sprinkle with garlic powder, oregano, salt, and pepper. Toss well to coat everything evenly.

Roast the Vegetables

Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly golden.

Cook the Rice

While the vegetables are roasting, rinse the rice under cold water. In a saucepan, bring vegetable broth to a boil, then add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is cooked through.

Mix Herbs into Rice

Once the rice is cooked, remove it from heat and fluff with a fork. Stir in the chopped parsley, basil, and thyme, then let it sit covered for a few minutes to infuse the flavor.

Assemble the Bowl

In serving bowls, spoon the herb rice as a base and top with the roasted vegetables. Add any additional herbs or a drizzle of olive oil if desired.

Pro Tips

Feel free to customize this recipe with any vegetables you have on hand. Broccoli, sweet potatoes, or cauliflower would also be great choices. Additionally, experimenting with different herbs can add an exciting twist to the flavor profile.

Understanding Ingredient Roles

Each of the ingredients in the Herb Roasted Veggie Rice Bowl plays a pivotal role in creating a balanced dish. For instance, the olive oil not only aids in roasting the vegetables but also carries flavor, allowing the garlic and herbs to infuse each piece. If you're looking for a healthier alternative, you can substitute olive oil with coconut oil, which will add a subtle sweetness and a different flavor profile.

The vegetables you choose can be easily swapped out with your seasonal favorites. For example, try using butternut squash or asparagus to change up the flavor. Each vegetable can bring its unique taste and texture; just adjust roasting times slightly based on density—harder vegetables may require a longer cooking duration.

Variations for Every Palate

This Herb Roasted Veggie Rice Bowl is inherently versatile. If you're in the mood for protein, consider adding chickpeas or shredded roasted chicken on top of your bowl. This addition not only contributes more flavor but also makes the dish heartier. A sprinkle of nutritional yeast can also lend a cheesy flavor without dairy, perfect for plant-based diets.

For those who enjoy a spicy kick, a dash of red pepper flakes or a drizzle of sriracha can add a delightful heat to the dish. Serve your bowl with fresh lime wedges on the side for an extra burst of citrusy goodness; this adds brightness and complements the earthy flavors nicely.

Meal Prep Friendly

This bowl is excellent for meal prep as it keeps well in the fridge for up to 4 days. Prepare a large batch of both the herb rice and roasted veggies at the start of the week. Portion them into individual containers for grab-and-go meals that'll save you time on busy days. Just reheat them quickly for a satisfying meal without the fuss.

If you prefer freezing meals, both the rice and roasted veggies freeze beautifully. Make sure to cool them completely before transferring to freezer-safe containers. To reheat, thaw in the fridge overnight, and then heat gently in the microwave or oven, ensuring they are steaming hot throughout before serving.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, brown rice can be used, but adjust the cooking time as it typically requires a longer cooking duration. Refer to the package instructions for best results.

→ Is this recipe vegan?

Absolutely! All the ingredients used in this dish are plant-based, making it perfect for vegan diets.

→ Can I prepare this dish ahead of time?

Yes, both the roasted vegetables and the herb rice can be made ahead. Store them in the refrigerator and simply reheat them when ready to serve.

→ What can I serve this bowl with?

This bowl can be enjoyed on its own or paired with additional protein sources, such as grilled chicken or chickpeas, for a heartier meal.