Roasted Veggie Rice Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
422 kcal
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Course
Main Course
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Cuisine
Tex-Mex, Vegetarian
Roasted Veggie Rice Bowls
Description
Roasted Veggie Rice Bowls start by cooking yellow rice separately according to package instructions. Meanwhile, chickpeas, green and red bell peppers, and onions are prepared and seasoned with a blend including cumin, chili powder, paprika, garlic powder, black pepper, salt, and optional cayenne for heat. The vegetables and chickpeas are coated in avocado or olive oil and roasted in a 400°F oven until the chickpeas become crisp and the vegetables tender.
The dish is assembled with a base of the warm, fluffy yellow rice topped with the roasted chickpeas and vegetables. Additional toppings include chopped romaine lettuce for freshness, thinly sliced jalapeño for spice, a scoop of homemade pico de gallo combining tomatoes, white onion, jalapeño, lime juice, cilantro, and salt, and a drizzle of a sriracha-infused ranch dressing adding creaminess and tang.
The vibrant combination offers a satisfying mix of textures and flavors—from the hearty spiced chickpeas to the cool crisp lettuce and tangy pico de gallo. This bowl serves well as a filling vegetarian meal option. The recipe also notes time-saving shortcuts like using leftover or microwaved rice and suggests checking the linked blog post for more topping ideas to customize the bowl.
Ingredients
RICE BOWL BASE + TOPPINGS
- 1 cup yellow rice uncooked
- 1-2 cups romaine lettuce chopped
- 1 jalapeño , sliced thin
- 1½ cups Pico de Gallo (see recipe below)
- hot sauce for toppping
- ranch dressing for topping (combine sriracha + ranch to taste, sriracha flavored
ROASTED VEGGIES + CHICKPEAS
- 1 can chickpeas (15 oz)
- 1 green bell pepper
- 1 red bell pepper
- 2 TBSP avocado oil or olive oil
- ½ tsp salt or season to taste
- ½ tsp black pepper or season to taste
- 1 tsp cumin ground
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp cayenne pepper optional - add extra for spicy chickpeas
EASY HOMEMADE PICO DE GALLO
- 1 cup Roma tomato finely diced
- ½ cup white onion finely diced
- 1 jalapeño finely diced (optional, small
- ½ lime , juiced
- 2-4 TBSP cilantro chopped, fresh
- ¼-½ tsp salt or to taste
Instructions
- Cook yellow rice via package instructions (approx. 20-25 min).
- While the rice cooks, prep rice bowl ingredients and roast your chickpeas and veggies. This way once the rice is ready all you have to do is assemble and faceplant!
- Preheat oven to 400°F.
- Rinse and drain chickpeas then pat dry. Slice bell peppers and onion.
- Place chickpeas, onion, and peppers on a large baking sheet.
- Drizzle with avocado or olive oil.
- Season with chili powder, cumin, garlic powder, paprika, cayenne, salt, and pepper.
- Toss to the coat the veggies and chickpeas (keeping the chickpeas together opposite the peppers + onion) with oil/spices and spread into single layer. The more spread out the chickpeas are the crispier they'll get.
- Roast for 12-14 minutes.
- Use a spatula to remove onion and peppers from the sheet pan and return chickpea to the oven to continue roasting until the rice is cooked, another 15 minutes or so.
- To make the Pico de Gallo (which is basically just a chunky fresh salsa – delish!) finely chop onion, tomato, and jalapeño. Combine with the juice of half a lime, fresh cilantro, and season with salt to taste. This recipe makes more than you'll need for the bowls so you can add extra as desired or snack on it as an appetizer with tortilla chips. Love it so!
- Once rice is done cooking, fluff with a fork and portion into bowls.
- Add chopped lettuce, pico de gallo salsa,and jalapeños to each bowl. Top with roasted chickpeas, peppers, and onion.
- When it comes to a sauce for these rice bowls, anything goes! I like to drizzle the chickpeas with hot sauce for a little kick and drizzle my bowls with sriracha ranch. (Essentially ranch dressing with sriracha chili sauce added - love it so!) You can add any of your favorite premade or homemade sauces to your bowl. They're great with sour cream, guacamole, chipotle mayo, taco sauce, salsa, etc...
- Feel free to add any extra toppings your heart desires and enjoy!
Notes
- You can use leftover or microwaveable yellow rice to save cooking time.
- Customize the bowls with additional toppings as suggested in the linked blog post.
- The total cook time accounts for preparing and roasting chickpeas and vegetables while the rice cooks.
- Season chickpeas and vegetables evenly and spread chickpeas apart on the baking sheet for better crisping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 89g | 30% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1061mg | 44% |
| Potassium | 747mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 18g | 36% |
| Vitamin A | 3584IU | 72% |
| Vitamin C | 89mg | 99% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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