In a pinch for dinner? Our recipe for healthy roasted vegetables is served over brown rice and makes an easy but yummy meal.
If you remember my last Meal Plan Monday post, then you know we are cleansing for the next couple weeks. Simple, easily digested, real food is on the menu.
Roasted veggies served over medium grain brown rice is a favorite cleansing meal for us. It’s flavorful, easy, healthy, and easily adaptable, especially if you have family members who are *not* cleansing. This is an easy dish to add a piece of chicken or fish to if necessary.
Easy Healthy Roasted Vegetables Over Brown Rice
Here’s what you’ll need:
Prepared brown rice (amount varies depending on the size of your family)
An assortment of veggies, chopped to an inch or two in size (this time, we used sweet potato, carrots, zucchini, yellow squash, garlic, onion, peppers, green beans, and lima beans)
Salt & pepper
In a large bowl, lightly drizzle veggies with olive oil and season with salt and pepper. Not too much! You only need a very light coating of oil. Stir to work through all the veggies.
Lightly oil a large, rimmed baking sheet, and spread veggies in a single layer.
Bake at 425F (top rack) for 20 minutes, stirring once halfway through.
If veggies are not slightly carmelized, set under the broiler for an additional five minutes or so, stirring often.
Serve over brown rice. Add additional seasoning if desired.
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