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–+ servings

Roasted Vegetables and Rice Bowls

Sara
Roasted Vegetables and Rice Bowls, so delicious, healthy, and perfect for meal prepping!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 354 kcal

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

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!

Nutrition

Calories: 354kcalCarbohydrates: 55gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 23mgPotassium: 964mgFiber: 8gSugar: 12gVitamin A: 959IUVitamin C: 45mgCalcium: 49mgIron: 2mg
Keyword Asian salmon rice bowls, roasted vegetables and rice bowls, vegetable rice bowls
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