Herb Roasted Veggie Rice Bowl

Name: Herb Roasted Veggie Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 cup brown rice; 2 cups water or vegetable broth; 2 cups mixed bell peppers, diced; 1 medium zucchini, diced; 1 medium red onion, diced; 1 cup cherry tomatoes, halved; 3 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Wellness Ideas

I love making this Herb Roasted Veggie Rice Bowl because it’s a delightful fusion of flavors and textures that can brighten any mealtime. The roasted vegetables are infused with aromatic herbs, making each bite a burst of freshness. When I prepare this dish, it feels like I'm inviting a little sunshine onto my plate. It’s not only hearty and healthy, but it also allows for endless customization, depending on the vegetables I have on hand. Plus, it’s an easy way to enjoy a colorful, nourishing meal any day of the week.

Created by

Marnie Calder

Last updated on 2026-01-15T20:01:35.227Z

When I first experimented with creating this Herb Roasted Veggie Rice Bowl, I wanted something that felt vibrant yet comforting. I began by roasting a medley of vegetables, allowing their natural sweetness to shine through. Adding a blend of herbs not only enhanced the flavor but also made the kitchen smell amazing. I realized that roasting the veggies ahead of time really allows the flavors to deepen, making every bite something special.

One of my favorite parts about this recipe is its versatility. Feel free to swap in your favorite seasonal vegetables or even leftover ones for a quick meal solution. I find that serving this bowl over fluffy rice creates a filling base while the vibrant colors can brighten up my dinner table, making it just as delicious to look at as it is to eat!

        Why You Will Love This Recipe
        Aromatic herbs elevate every bite
Simple, colorful ingredients make it visually appealing
Customizable to suit your preferences and what you have on hand

      

Unlocking Flavor Through Herbs

Using dried herbs like thyme and oregano in this Herb Roasted Veggie Rice Bowl not only enhances the flavor but also helps in creating a balanced aromatic profile. These herbs have a depth of flavor that unfolds as the vegetables roast, infusing them with warmth and earthiness. To amplify this, you could experiment with other herbs like rosemary or basil, depending on your taste preferences. If fresh herbs are available, they can be a vibrant substitute—just add them towards the end of cooking to preserve their bright flavors.

Another tip is to sprinkle a bit of these aromatic herbs over the rice before serving for an extra layer of taste. This small addition makes every bite delectable, ensuring that the herbs' aroma entices you before you even take a taste. When you blend the roasted veggies with rice, the herbs carry throughout the dish, making it not just hearty, but also deeply satisfying.

Perfect Roasting Techniques

Roasting the vegetables at 425°F (220°C) is crucial for achieving that golden-brown caramelization, which enhances the natural sweetness and flavors of the ingredients. Be sure to cut your vegetables into evenly sized pieces—about 1-inch chunks work well—so they cook uniformly. If you notice some vegetables browning faster than others, you can remove them early or cut larger pieces of those veggies, ensuring everything is tender and delicious by the end.

One common pitfall is overcrowding the baking sheet, which can cause steaming instead of roasting. To avoid this, use two baking sheets if necessary, allowing the heat to circulate freely around each piece. This guarantees that all your veggies come out beautifully roasted with crispy edges, making each bite texturally interesting.

Ingredients

Gather these fresh ingredients to create your delicious Herb Roasted Veggie Rice Bowl:

Ingredients

1 cup brown rice
2 cups water or vegetable broth
2 cups mixed bell peppers, diced
1 medium zucchini, diced
1 medium red onion, diced
1 cup cherry tomatoes, halved
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Feel free to adjust the vegetables according to your taste!

Instructions

Follow these simple steps to whip up your Herb Roasted Veggie Rice Bowl:

Cook the Rice

In a pot, combine the brown rice and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 40 minutes or until fully cooked and fluffy.

Prepare the Vegetables

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

Roast the Veggies

Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Assemble the Bowl

Once the rice and vegetables are cooked, fluff the rice and divide it among bowls. Top with the roasted veggies and garnish with fresh parsley.

Enjoy your flavorful Herb Roasted Veggie Rice Bowl warm!

Pro Tips

For an extra kick, consider adding a splash of lemon juice or a sprinkle of feta cheese on top before serving.

Serving and Customization Ideas

This Herb Roasted Veggie Rice Bowl is highly customizable, allowing you to swap in any seasonal vegetables you have on hand. Consider adding root vegetables like carrots or sweet potatoes for a sweeter profile or leafy greens like kale for added nutrients. If you're feeling adventurous, a drizzle of balsamic glaze or a squeeze of lemon juice can brighten the dish and add a zesty punch at the end.

For an extra protein boost, top the veggie rice bowl with grilled chicken, roasted chickpeas, or a fried egg. This would elevate the dish further, making it suitable for lunch or dinner. If you don’t have brown rice, quinoa or farro can serve as excellent alternatives, each adding a different texture and distinct nutty flavor.

Storage and Reheating Tips

If you're meal prepping, this dish holds up beautifully in the fridge for up to four days. Store the rice and roasted veggies in airtight containers separately to maintain their individual textures. When ready to enjoy, simply reheat them together in the microwave or on the stove. If reheating on the stove, add a splash of vegetable broth or water to revive the moisture and prevent them from drying out.

For longer storage, you can freeze cooked components separately. The rice can freeze well for up to three months, while the roasted veggies will maintain their best quality for about two months. When you're ready to eat, thaw the rice overnight and roast the veggies in the oven to regain that crispiness – a perfect way to enjoy a healthy meal without the fuss!

Questions About Recipes

→ Can I use other types of rice?

Absolutely! Quinoa or jasmine rice would also work wonderfully in this recipe.

→ Is this recipe vegan?

Yes, it is completely vegan! Just ensure the broth is vegetable-based.

→ Can I meal prep this dish?

Yes, this dish is great for meal prep. Store the rice and veggies in separate containers in the fridge for up to 4 days.

→ What other vegetables can I use?

Feel free to experiment with your favorite vegetables such as carrots, sweet potatoes, or even broccoli!