Name: Roasted Vegetables and Rice Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 Sweet Onion sliced thin; 1 Red Pepper sliced thin; 1 small Eggplant halved and sliced; 16 oz Portobella Mushrooms sliced; Sea Salt and Pepper to taste; 3 Tbs EVOO (extra virgin olive oil); 1 cup dry Brown Rice; 2-4 Tbs NAKANO Roasted Garlic Rice Vinegar

Roasted Vegetables and Rice Bowls

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Author: Tastefulventure
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 3-4 1x
Category: Main Dish
Cuisine: Vegan, Vegetarian, Gluten Free

Ingredients

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1 Sweet Onion sliced thin
1 Red Pepper sliced thin
1 small Eggplant halved and sliced
16 oz Portobella Mushrooms sliced
Sea Salt and Pepper to taste
3 Tbs EVOO (extra virgin olive oil)
1 cup dry Brown Rice
2–4 Tbs NAKANO Roasted Garlic Rice Vinegar

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Instructions

Preheat oven to 400 degrees
Wash and slice vegetables
Place vegetables on a baking sheet
Sprinkle with Salt and Pepper
Drizzle with EVOO
Bake 20-25 minutes
While veggies are cooking prepare rice as directed on package
Stir in the Roasted Garlic Rice Vinegar to the cooked rice, starting with 2 Tbs, (taste and add more to your desired taste)
Add rice to bowls and top with roasted veggies
Enjoy!

Find it online: https://tastefulventure.com/roasted-vegetables-rice-bowls/