Rice Bowl With Roasted Veggies Recipe
Our homemade specially seasoned rice pilaf, topped with oven roasted vegetables and your choice of one homemade sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice Pilaf
Roasted Vegetables
Homemade Sauce (optional)
Method
Rice Pilaf
- 1
- 2
Cook the Rice
Add 1 cup of basmati rice to the saucepan and stir to coat with oil. Pour in 2 cups of vegetable broth. Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until all liquid is absorbed.
- 3
Fluff the Rice
Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
Roasted Vegetables
- 4
Preheat Oven
Preheat your oven to 425°F (220°C).
- 5
Prepare the Vegetables
In a large bowl, combine the chopped bell peppers, sliced zucchini, sliced carrots, and onion wedges. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of dried oregano. Toss to coat the vegetables evenly.
- 6
Roast the Vegetables
Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
Homemade Sauce (optional)
- 7
Mix the Sauce Ingredients
In a small bowl, whisk together 1 tablespoon of tahini, 1 tablespoon of lemon juice, 1 minced garlic clove, and 2 tablespoons of water. Season with salt to taste.
