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!
Get ready for everything you need for a healthy meal all put together nicely in one bowl! These vegetarian brown rice bowls are savory and delicious, and perfect for meal prepping easy lunches or weeknight dins.
Vegetarian Brown Rice Bowl — Deconstructed
No surprise that this vegetarian brown rice bowl is packed with delicious and nutritious ingredients! But know that nothing is set in stone with recipe (much like ALL of our bowl recipes!); you can absolutely sub in other ingredients you have on hand when the bowl mood strikes.
Roasted Veggies
We know that everyone’s ovens are different and this is why bake time might vary up or down. Our biggest tip for getting perfect roasted vegetables is actually how you chop them.
You’ll note in the recipe card that we instruct dice all of your root vegetables to approximately the same size. This will ensure all of your vegetables cook evenly.
For this recipe, we use:
- Sweet potato
- Yellow onion
- Broccoli florets
- Minced garlic
But feel free to use whatever hearty veggies you have on hand.
Brown Rice
Are you a short grain brown rice kind of person? Or do you prefer long grain goodness? We love short grain brown rice, but either one will do for this vegetarian brown rice bowl! And either are great to be meal prepped!
Pro Tip: we love to prep rice or quinoa for the week on Sundays. That way, it can be used for more than one recipe throughout the week. Double the brown rice for this recipe for the option to make a side of cilantro brown rice, too! Taco night, anyone?!
Greens
GREENS. You can use any kind of leafy green that your heart desires for this recipe! We found the most beautiful sprouts and baby kale for this bowl. But feel free to use arugula, spinach, romaine, or your favorite spring mix — whatever’s looking the best at your local grocer!
Hummus
If you’ve never made homemade hummus, you’re missing out! Hummus is typically made from a base of garbanzo beans, tahini, lemon juice, olive oil, and salt + any specific flavorings!
If you’re in a time crunch, no worries…you can swap this homemade roasted red pepper hummus out for your favorite store-bought version (we love Sabra!). Either way, don’t leave it out because this vegetarian brown rice bowl could use the extra fiber and protein!
Hemp Hearts
Hemp hearts add a nice little nutty crunch to these vegetarian brown rice bowls! Simply sprinkle a handful on top of your bowl and know you’re adding a hearty dose of healthy fats and protein.
Don’t have hemp hearts on hand? Sub in your favorite nuts or seeds.
Tahini
Drizzle a tablespoon of tahini over your bowl for an added splash of flavor throughout. Pro Tip: If you’re making these bowls for meal prep, wait to add the tahini drizzle til right before you’re going to serve and eat this recipe!
Can you Double this Recipe?
Yes! In fact you can double, triple or even 1/2 or 1/4 this recipe to your heart’s content. It’s great for meal prep for the week, or if you’re looking for a way to use the last of your veggies, the 1/2 option might suit you well! Either way, you can’t go wrong with prepping a batch of these vegetarian brown rice bowls for the week, or whipping up a single serve on a moment’s notice.
How to Store Vegetarian Brown Rice Bowls
If you’re looking to meal prep these bowls and then eat them throughout the week, simply store in air-tight containers in the fridge for 3-5 days. Pro Tip: wait to add the hummus and tahini dressing til you’re about to serve these 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
Vegetarian Brown Rice Bowl
Ingredients
For the Roasted Veggies
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!
There are lots of food blogger like this But the best food recipe “Vegetarian Brown Rice Bowl” is yours. Thanks for giving me this wonderful blog. I will try to make it like you.
Healthy meals!
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Just a quick question. How do dissolve water? Wouldn’t absorbed be a better term?
I’m sure you can teach me a thing or two about what healthy foods to eat, so thank you for sharing. But please don’t roast your veggies on top of aluminum foil. If you have to use aluminum foil, just don’t heat it…leaks bad stuff into your food.
thanks for sharing the recipe.
Do you eat this warm or cold?
Hi! Question… Am I missing the rest of the recipe or is it mainly just common sense? Ha! Like after you roast the veggies – then what comes next? All I see is the roasting the veg instructions and then it ends. Help! Thanks!
It’s mainly common sense 🙂 Bowls are super easy because you pretty much just throw everything together after all the different parts are cooked!
This is delicious–thanks for sharing!
I love bowls like this for dinner. And great idea on the posting schedule. Mine has sucked the last few months with all the upheaval of moving across the globe – need to get back into the swing 🙂
I can’t tell you how amazing it felt to create a schedule. Check it off the list!
Your veggies look so good!! I love the way adding fresh garlic to veggies before baking tastes but I’m always a little worried that the garlic will burn.
Why have I never thought of adding hummus to a veggie rice bowl?! Brilliant idea!
the real gossip girl here. That was just Jenny Humphries up top.
Dude, the mindset behind your posting schedule is genius- I find myself eating cookies for breakfast all week. I don;t mind that actually…
Roasted potatoes and cauliflower > everything. I like white.
That’s cuz I’m GENIUSSSSS. It also helps me eat a variety of different foods. I used to eat the same thing erry day. #boring
Roasted veggies are the best! I also enjoy short grain brown rice better or even white rice. There is some debate about which is better for you. White rice is missing some of the nutrients found in brown rice, but brown rice is harder on digestion and can scratch up the intestinal walls. I switch off or try to soak my brown rice ahead of time. Either way, this rice bowl looks delish!
o0o soaking your rice is a great idea! I’ve never done that, but I bet it would come out much softer!
Rice and veggie bowls are my go to weeknight dinner.. I always make them as they are so healthy, delicious and flavoursome. Definitely need to try out your recipe – it’s perfect for myself and my vegetarian fam!
😀 Thanks Thalia!
I love making bowls – perfect for lunch or dinner! I love all the combinations of flavours and textures!
I do the same thing with our meal plan except I try to be a week ahead so that I have pics in the bank.. usually try to crank out 3 on the weekend… started a blog schedule recently and it’s seriously helping so much!
You do everything on the weekend?! Props to you sista 😀 Can’t wait to skype!!
Yeppers, just recipes & photogs… and I’m so looking forward to it 🙂
Looks so easy, healthy & yummy! I love to roast zucchini, peppers, onion and sometimes potato.
Not sure how so many food bloggers make 3-4 recipes in one day – I may be the worst when it comes to food prep & photography, as I’m always cooking when I’m already hungry and snapping photos/pushing things out of the way/sneaking bites in at the same time. Maybe one day I’ll be more organized with it…. doubtful 😉
It seriously is all about organization. I usually organize the week before what I’m making the next week…and everything is planned out so I know what I’ll be eating that day or if I need to make myself something not on the blog 😀
Thank G for coschedule. You are my queen xo -your stalker.
xoxo…Gossip Girl.
Yum! This looks fabulous!
love this easy lunch! I try to roast veggies on Sunday and Id love to throw it together whatever I have on hand over salad greens. I love the addition of brown rice to the mix. So hearty!
THAT WHAT I DO!!!!! Sunday food prep rules!
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