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Southwestern Rice Bowl
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Southwest Rice Bowl with Roasted Veggies

An easy southwest rice bowl with roasted veggies is nourishing and full southwest flavor including rice, beans and vegetables.
Course: main
Cuisine: Mexican
Servings: 4 servings
Calories: 300kcal
Author: Sarah Hayes

Ingredients

Southwest Roasted Vegetables

  • 4 cups broccoli florets
  • 1 red pepper , sliced
  • 1/2 cup green pepper , sliced
  • 1 red onion , sliced
  • 1 summer squash , sliced
  • 1 cup sweet potato , diced
  • 1 cup baby bella mushrooms
  • 2 garlic cloves , minced
  • 2 tablespoons lime juice
  • 2 tablespoons liquid aminos , or soy sauce
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper

Pinto Beans and Rice

  • 1 cup instant brown rice
  • 1 cup water
  • 12 teaspoon vegetable stock
  • 1 1/2 cups canned pinto beans , rinsed and drained
  • 3 tablespoons cilantro , chopped
  • 1/2 cup green onions , sliced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon garlic powder
  • squeeze of lime juice

Make it a Nourish Bowl!

  • Fresh lettuce
  • Pinto Beans and Rice (from recipe)
  • Southwest Roasted Vegetables (from recipe)

Instructions

Southwest Roasted Vegetables

  • Add all vegetables to large bowl and toss with garlic, lime, soy sauce and spices.
  • Marinate for 30 minutes to a few hours, or immediately roast at 425 degrees on a parchment paper lined baking pan for 45-50- minutes. Try to lay our your vegetables in an even layer to roast them, or they will not get that roasted, caramelized flavor. Toss 1/2 way through roasting time.

Pinto Beans and Rice

  • Make your rice by placing rice, water and vegetable base in small saucepan. Bring to boil, turn to low and simmer covered for 10 minutes. Let sit for 5 minutes
  • Place rice in bowl and toss with your rinsed and drained pinot beans, cilantro, green onions and spices.

Nourish Bowl

  • Place fresh greens in salad bowl. Add roasted vegetables, rice/bean mixture and top with desired 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.

Nutrition

Calories: 300kcal