DELICIOUS GRILLED VEGGIES AND BROWN RICE BOWL
This grilled veggies and brown rice bowl recipe is packed with nutritious and flavorful ingredients. Easy to prepare and great for sharing!
Equipment
- 1 Grill Pan (For grilling the veggies)
- 1 Bowl (For the vegetable broth mixture)
- 1 Saucepan (For cooking the rice)
- 4 Bowls (For serving)
Ingredients
- 2 cups brown rice (uncooked)
- 1 red bell pepper (large, seeded and sliced into thick strips)
- 2 red onions (medium, sliced into thick rounds half-inch thick offers good results) *
- 8 oz asparagus (fresh and trimmed)
- 2 zucchinis (cut in half-inch thick slices)
- 1 cup sugar snaps peas (fresh discard the stem ends and string)
- 3 tbsp vegetable broth (low-sodium)
- 1 tsp smoked paprika
- 2 lemons (cut in wedges + 1 tbsp fresh lemon juice)
- Salt and pepper (to taste)
- 4 tbsp fresh parsley (chopped to serve, optional)
- balsamic vinegar (optional to serve)
Instructions
- Preheat the oven to 200ºF to keep the veggies warm if you are grilling in batches.
- Cook brown rice according to package instructions**.
- Prepare the veggies, washing and cutting them as described in the ingredient list.
- Preheat the grill pan to medium-high heat.
- Stir vegetable broth, smoked paprika, and lemon juice in a small bowl.
- Place veggies on the grill and cook on each side for 5-7 minutes until lightly charred and tender, turning and brushing them lightly with the vegetable broth mixture and adding a light sprinkle of salt and pepper. If necessary, grill in batches (it will depend on the size of your grill pan). Keep your veggies warm until you serve them using a parchment paper-covered baking sheet in the oven.
- Divide the cooked brown rice evenly among four bowls.
- Top each bowl with grilled veggies.
- Season with salt and pepper to taste.
- Serve hot with lemon wedges and garnish with chopped parsley. You can also drizzle some balsamic vinegar.
- Enjoy!
Notes
• * For preparing the onions, peel the outer layer off. Then cut them into thin slices; the thinner the pieces, the faster they cook. A half-inch thick will offer good results.
• ** I prefer instant Brown Rice that only takes 10 minutes to cook for convenience. But use any rice you have available at home. Always follow the package instructions. To obtain flavorful rice, add a pinch of salt or cook it using vegetable broth instead of water.
• You can swap out the brown rice for quinoa, farro, or another grain of your choice.
• When grilling the vegetables, make sure not to crowd the pan.
• You can use any grill pan (or any grill available at home). I usually use two grill pans to work faster.
• Overall cooking time depends on the type and quantity and vegetables.
• You can keep leftovers in the fridge for 3 to 4 days.