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Roasted Veggie Rice Bowls
5 from 21 votes

Roasted Veggie Rice Bowls

Roasted Veggie Rice Bowls are built on yellow rice topped with roasted chickpeas, green and red bell peppers, and onions seasoned with warm spices. Fresh chopped romaine, jalapeño slices, homemade pico de gallo, and creamy ranch-sriracha dressing add brightness and contrast. The bowls balance savory, spicy, and fresh flavors with roasted textures.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 422 kcal
Course: Main Course
Cuisine: Tex-Mex, Vegetarian

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 black pepper or season to taste
  • ½ tsp salt 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

    Cup of Yum
  1. Cook yellow rice via package instructions (approx. 20-25 min).
  2. 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!
  3. Preheat oven to 400°F.
  4. Rinse and drain chickpeas then pat dry. Slice bell peppers and onion.
  5. Place chickpeas, onion, and peppers on a large baking sheet.
  6. Drizzle with avocado or olive oil.
  7. Season with chili powder, cumin, garlic powder, paprika, cayenne, salt, and pepper.
  8. 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.
  9. Roast for 12-14 minutes.
  10. 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.
  11. 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!
  12. Once rice is done cooking, fluff with a fork and portion into bowls.
  13. Add chopped lettuce, pico de gallo salsa,and jalapeños to each bowl. Top with roasted chickpeas, peppers, and onion.
  14. 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...
  15. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 422

% 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.