Vegetarian Brown Rice Bowl
By Emily Richter
7/5/2023
This Vegetarian Brown Rice Bowl is packed with nutrient-rich veggies and grains, and makes such an easy meal prep idea for a week’s worth of lunches! We’re big fans of meals in bowls over here on Fit Foodie Finds. Whether it’s this vegetarian brown rice bowl or this mediterranean vegan buddha bowl or these delicious vegetarian harvest grain bowl , you can’t go wrong with these healthy meal options!
All You Need In ONE Bowl!
Vegetarian Brown Rice Bowl — Deconstructed
- Sweet potato
- Yellow onion
- Broccoli florets
- Minced garlic
Can you Double this Recipe?
How to Store Vegetarian Brown Rice Bowls
More Buddha Bowl Recipes
- Vegetarian Harvest Grain Bowl
- Butternut Squash Buddha Bowls
- Mediterranean Vegan Buddha Bowl
- Sweet Potato Vegan Buddha Bowl
- 15 Healthy Buddha Bowl Recipes
Ingredients1x2x3x
For the Roasted Veggies
- ▢ 2 tablespoons olive oil
- ▢ 2 tablespoons of minced garlic
- ▢ 2 large sweet potato , diced
- ▢ 1 medium yellow onion , diced
- ▢ 8 cups of broccoli florets , chopped
- ▢ 1/8 teaspoon salt
- ▢ 1/8 teaspoon pepper
For the Bowls
- ▢ 1 cup short grain brown rice , uncooked
- ▢ 2 cups water
- ▢ 4 cups raw kale , deboned and chopped
- ▢ 1 teaspoon olive oil
- ▢ 1 cup roasted red pepper hummus
- ▢ 1 cup sprouts
- ▢ 1 tablespoon hemp hearts
- ▢ 2 tablespoons tahini
Instructions
- First, preheat oven to 375ºF and spray a baking sheet with non-stick cooking spray.
- Next, prepare the rice by adding the rice and water to a small pot and bring to a boil over high heat.
- Then, turn heat to low cover pot, and let the rice simmer for about 30-40 minutes or until water has dissolved.
- Next, spread the sweet potato, onion, and broccoli evenly over the greased baking sheet. Toss in olive oil and garlic.
- Sprinkle salt and pepper over the vegetables and then place into the oven and roast for 25-30 minutes at 375ºF, tossing halfway.
- Prepare the kale by placing kale into a bowl and drizzling with about 1 teaspoon of olive oil.
- Massage the kale with hands until the kale breaks down by about half (read more about how to massage kale here ). Set kale aside.
- Remove rice from the stove top when finished and fluff with a fork. Set aside.
- Remove vegetables from the oven. Set aside.
- Assemble bowls by evenly distributing rice, vegetables, kale, sprouts, hummus, hemp seeds, and tahini between four bowls or meal prep containers* and enjoy!
Tips & Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Vegetarian Brown Rice Bowl
Ingredients
For the Roasted Veggies
- 2 tablespoons olive oil
- 2 tablespoons of minced garlic
- 2 large sweet potato diced
- 1 medium yellow onion diced
- 8 cups of broccoli florets chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For the Bowls
- 1 cup short grain brown rice uncooked
- 2 cups water
- 4 cups raw kale deboned and chopped
- 1 teaspoon olive oil
- 1 cup roasted red pepper hummus
- 1 cup sprouts
- 1 tablespoon hemp hearts
- 2 tablespoons tahini
Instructions
- First, preheat oven to 375ºF and spray a baking sheet with non-stick cooking spray.
- Next, prepare the rice by adding the rice and water to a small pot and bring to a boil over high heat.
- Then, turn heat to low cover pot, and let the rice simmer for about 30-40 minutes or until water has dissolved.
- Next, spread the sweet potato, onion, and broccoli evenly over the greased baking sheet. Toss in olive oil and garlic.
- Sprinkle salt and pepper over the vegetables and then place into the oven and roast for 25-30 minutes at 375ºF, tossing halfway.
- Prepare the kale by placing kale into a bowl and drizzling with about 1 teaspoon of olive oil.
- Massage the kale with hands until the kale breaks down by about half (read more about how to massage kale here ). Set kale aside.
- Remove rice from the stove top when finished and fluff with a fork. Set aside.
- Remove vegetables from the oven. Set aside.
- Assemble bowls by evenly distributing rice, vegetables, kale, sprouts, hummus, hemp seeds, and tahini between four bowls or meal prep containers* and enjoy!
Notes
Nutrition
Vegetarian Brown Rice Bowl
By Emily Richter
7/5/2023
This Vegetarian Brown Rice Bowl is packed with nutrient-rich veggies and grains, and makes such an easy meal prep idea for a week’s worth of lunches! We’re big fans of meals in bowls over here on Fit Foodie Finds. Whether it’s this vegetarian brown rice bowl or this mediterranean vegan buddha bowl or these delicious vegetarian harvest grain bowl , you can’t go wrong with these healthy meal options!
All You Need In ONE Bowl!
Vegetarian Brown Rice Bowl — Deconstructed
- Sweet potato
- Yellow onion
- Broccoli florets
- Minced garlic
Can you Double this Recipe?
How to Store Vegetarian Brown Rice Bowls
More Buddha Bowl Recipes
- Vegetarian Harvest Grain Bowl
- Butternut Squash Buddha Bowls
- Mediterranean Vegan Buddha Bowl
- Sweet Potato Vegan Buddha Bowl
- 15 Healthy Buddha Bowl Recipes
Ingredients1x2x3x
For the Roasted Veggies
- ▢ 2 tablespoons olive oil
- ▢ 2 tablespoons of minced garlic
- ▢ 2 large sweet potato , diced
- ▢ 1 medium yellow onion , diced
- ▢ 8 cups of broccoli florets , chopped
- ▢ 1/8 teaspoon salt
- ▢ 1/8 teaspoon pepper
For the Bowls
- ▢ 1 cup short grain brown rice , uncooked
- ▢ 2 cups water
- ▢ 4 cups raw kale , deboned and chopped
- ▢ 1 teaspoon olive oil
- ▢ 1 cup roasted red pepper hummus
- ▢ 1 cup sprouts
- ▢ 1 tablespoon hemp hearts
- ▢ 2 tablespoons tahini
Instructions
- First, preheat oven to 375ºF and spray a baking sheet with non-stick cooking spray.
- Next, prepare the rice by adding the rice and water to a small pot and bring to a boil over high heat.
- Then, turn heat to low cover pot, and let the rice simmer for about 30-40 minutes or until water has dissolved.
- Next, spread the sweet potato, onion, and broccoli evenly over the greased baking sheet. Toss in olive oil and garlic.
- Sprinkle salt and pepper over the vegetables and then place into the oven and roast for 25-30 minutes at 375ºF, tossing halfway.
- Prepare the kale by placing kale into a bowl and drizzling with about 1 teaspoon of olive oil.
- Massage the kale with hands until the kale breaks down by about half (read more about how to massage kale here ). Set kale aside.
- Remove rice from the stove top when finished and fluff with a fork. Set aside.
- Remove vegetables from the oven. Set aside.
- Assemble bowls by evenly distributing rice, vegetables, kale, sprouts, hummus, hemp seeds, and tahini between four bowls or meal prep containers* and enjoy!
Tips & Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Vegetarian Brown Rice Bowl
By Emily Richter
7/5/2023
This Vegetarian Brown Rice Bowl is packed with nutrient-rich veggies and grains, and makes such an easy meal prep idea for a week’s worth of lunches! We’re big fans of meals in bowls over here on Fit Foodie Finds. Whether it’s this vegetarian brown rice bowl or this mediterranean vegan buddha bowl or these delicious vegetarian harvest grain bowl , you can’t go wrong with these healthy meal options!
All You Need In ONE Bowl!
Vegetarian Brown Rice Bowl — Deconstructed
- Sweet potato
- Yellow onion
- Broccoli florets
- Minced garlic
Can you Double this Recipe?
How to Store Vegetarian Brown Rice Bowls
More Buddha Bowl Recipes
- Vegetarian Harvest Grain Bowl
- Butternut Squash Buddha Bowls
- Mediterranean Vegan Buddha Bowl
- Sweet Potato Vegan Buddha Bowl
- 15 Healthy Buddha Bowl Recipes
Ingredients1x2x3x
For the Roasted Veggies
- ▢ 2 tablespoons olive oil
- ▢ 2 tablespoons of minced garlic
- ▢ 2 large sweet potato , diced
- ▢ 1 medium yellow onion , diced
- ▢ 8 cups of broccoli florets , chopped
- ▢ 1/8 teaspoon salt
- ▢ 1/8 teaspoon pepper
For the Bowls
- ▢ 1 cup short grain brown rice , uncooked
- ▢ 2 cups water
- ▢ 4 cups raw kale , deboned and chopped
- ▢ 1 teaspoon olive oil
- ▢ 1 cup roasted red pepper hummus
- ▢ 1 cup sprouts
- ▢ 1 tablespoon hemp hearts
- ▢ 2 tablespoons tahini
Instructions
- First, preheat oven to 375ºF and spray a baking sheet with non-stick cooking spray.
- Next, prepare the rice by adding the rice and water to a small pot and bring to a boil over high heat.
- Then, turn heat to low cover pot, and let the rice simmer for about 30-40 minutes or until water has dissolved.
- Next, spread the sweet potato, onion, and broccoli evenly over the greased baking sheet. Toss in olive oil and garlic.
- Sprinkle salt and pepper over the vegetables and then place into the oven and roast for 25-30 minutes at 375ºF, tossing halfway.
- Prepare the kale by placing kale into a bowl and drizzling with about 1 teaspoon of olive oil.
- Massage the kale with hands until the kale breaks down by about half (read more about how to massage kale here ). Set kale aside.
- Remove rice from the stove top when finished and fluff with a fork. Set aside.
- Remove vegetables from the oven. Set aside.
- Assemble bowls by evenly distributing rice, vegetables, kale, sprouts, hummus, hemp seeds, and tahini between four bowls or meal prep containers* and enjoy!
Tips & Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Vegetarian Brown Rice Bowl
By Emily Richter
7/5/2023
This Vegetarian Brown Rice Bowl is packed with nutrient-rich veggies and grains, and makes such an easy meal prep idea for a week’s worth of lunches! We’re big fans of meals in bowls over here on Fit Foodie Finds. Whether it’s this vegetarian brown rice bowl or this mediterranean vegan buddha bowl or these delicious vegetarian harvest grain bowl , you can’t go wrong with these healthy meal options!
All You Need In ONE Bowl!
Vegetarian Brown Rice Bowl — Deconstructed
- Sweet potato
- Yellow onion
- Broccoli florets
- Minced garlic
Can you Double this Recipe?
How to Store Vegetarian Brown Rice Bowls
More Buddha Bowl Recipes
- Vegetarian Harvest Grain Bowl
- Butternut Squash Buddha Bowls
- Mediterranean Vegan Buddha Bowl
- Sweet Potato Vegan Buddha Bowl
- 15 Healthy Buddha Bowl Recipes
Ingredients1x2x3x
For the Roasted Veggies
- ▢ 2 tablespoons olive oil
- ▢ 2 tablespoons of minced garlic
- ▢ 2 large sweet potato , diced
- ▢ 1 medium yellow onion , diced
- ▢ 8 cups of broccoli florets , chopped
- ▢ 1/8 teaspoon salt
- ▢ 1/8 teaspoon pepper
For the Bowls
- ▢ 1 cup short grain brown rice , uncooked
- ▢ 2 cups water
- ▢ 4 cups raw kale , deboned and chopped
- ▢ 1 teaspoon olive oil
- ▢ 1 cup roasted red pepper hummus
- ▢ 1 cup sprouts
- ▢ 1 tablespoon hemp hearts
- ▢ 2 tablespoons tahini
Instructions
- First, preheat oven to 375ºF and spray a baking sheet with non-stick cooking spray.
- Next, prepare the rice by adding the rice and water to a small pot and bring to a boil over high heat.
- Then, turn heat to low cover pot, and let the rice simmer for about 30-40 minutes or until water has dissolved.
- Next, spread the sweet potato, onion, and broccoli evenly over the greased baking sheet. Toss in olive oil and garlic.
- Sprinkle salt and pepper over the vegetables and then place into the oven and roast for 25-30 minutes at 375ºF, tossing halfway.
- Prepare the kale by placing kale into a bowl and drizzling with about 1 teaspoon of olive oil.
- Massage the kale with hands until the kale breaks down by about half (read more about how to massage kale here ). Set kale aside.
- Remove rice from the stove top when finished and fluff with a fork. Set aside.
- Remove vegetables from the oven. Set aside.
- Assemble bowls by evenly distributing rice, vegetables, kale, sprouts, hummus, hemp seeds, and tahini between four bowls or meal prep containers* and enjoy!
Tips & Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
