PRINTABLE RECIPE CARD: Southwest Rice Bowl with Roasted Veggies
This easy Southwest rice bowl is nourishing and full of bold Southwest flavor with rice, beans, and roasted vegetables.
Servings: 4 servings
Ingredients
Southwest Roasted Vegetables:
- 4 cups broccoli florets
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 red onion, sliced
- 1 summer squash, sliced
- 1 cup sweet potato, diced
- 1 cup baby bella mushrooms, sliced
Seasonings & Marinade:
- 2 cloves garlic, minced
- 2 tbsp lime juice, freshly squeezed
- 2 tbsp liquid aminos, or soy sauce
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
Pinto Beans and Rice:
- 1 cup instant brown rice
- 1 cup water
- ¼ cup vegetable stock
- 1 ½ cups canned pinto beans, rinsed and drained
- 3 tbsp cilantro, chopped
- ½ cup green onions, sliced
- ½ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp chipotle chili powder
- ¼ tsp garlic powder
- squeeze of lime juice
Instructions
Southwest Roasted Vegetables:
- Add all vegetables to a large bowl and toss with garlic, lime, soy sauce, and spices.
- Marinate for 30 minutes to a few hours, or immediately roast at 425℉ on a parchment paper-lined baking pan for 40-50 minutes. Try to lay out your vegetables in an even layer to roast evenly, or they will not get that roasted, caramelized flavor. Toss halfway through roasting time.
Pinto Beans and Rice:
- Make your rice by placing rice, water, and vegetable base in a small saucepan. Bring to a boil, turn to low, and simmer, covered, for 10 minutes. Turn off the heat, let it sit for 5 minutes, then fluff it with a fork.
- Place the rice in a bowl and toss with your rinsed and drained pinto beans, cilantro, green onions, spices, and any other favorite toppings!
Notes
- You could use your favorite brand of brown rice or other preferred rice blend - use 1 cup. I often use this brown rice and quinoa blend from Minute Rice.
- Store vegetable and rice mixture leftovers in an airtight container up to 3-4 days. Do not freeze.