Easy Veggie Rice Bowl
In the spirit of getting more veggies in, I wanted to share with y’all something I make every week for myself.
Join me for this extremely versatile and healthy bowl. Grab some ideas and make it your own! This a wonderful dish to make ahead that you can enjoy for ANY meal of the day.
I’m also including my cooking tips to making your rice more healthy and gut-friendly.
Ingredients
3–4 cups mixed vegetables of your choosing—I like green beans (trimmed and cut), Brussels sprouts (halved), and red bell pepper (cut into strips or diced)
Olive oil
Salt
Pepper
Lemon pepper or green goddess seasoning blend
1 cup basmati or jasmine rice
2 cup bone broth (chicken or beef—you can also use veggie stock)
Organic chicken sausage, fully cooked and sliced (optional)
1 tablespoon coconut oil
1 avocado, sliced or diced
Preparation
1. Preheat the oven to 350ºF.
2. On 1–2 baking sheets, toss the veggies with olive oil, salt, and pepper. Spread the veggies in a single layer and roast until they reach your desired level of brownness, at least 10 minutes. Remove from the oven and immediately season with the lemon pepper seasoning blend.
3. Meanwhile, in a rice cooker, combine the rice, broth, and coconut oil. Cook until the rice is tender and the liquid is absorbed. Season with salt, pepper, and a bit of olive oil (or butter).
4. If you’re adding chicken sausage, sauté it in a skillet until brown.
5. Now, plate your dish: Pile the rice into serving bowls and top with the roasted veggies and avocado. You can also add extras in your fridge—I like mine with salsa, Greek yogurt or sour cream, or chili oil. Enjoy!
View Recipe 
