Nutty Brown Rice Bowl with Roasted Vegetables and Crunchy Seeds

This hearty brown rice bowl is a celebration of textures and flavors. Nutty brown rice forms the base, topped with roasted green beans, sweet corn and tender carrots. The real star is the crunchy topping of nuts and seeds, adding protein and a delightful crunch in every bite.

Perfect for a wholesome lunch or dinner, this bowl is as colorful as it is nutritious. It’s a vegetarian heaven that will leave you feeling satisfied and energized. Customize with your favorite seasonal vegetables or swap the nuts and seeds as you like.

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Ingredients

1 cup brown riceView ingredient guideLike ingredientDislike ingredient

2 cups waterView ingredient guideLike ingredientDislike ingredient

1 cup green beans, trimmed and halvedView ingredient guideLike ingredientDislike ingredient

1 cup corn kernels (fresh or frozen)View ingredient guideLike ingredientDislike ingredient

1 large carrot, dicedView ingredient guideLike ingredientDislike ingredient

1/4 cup mixed nuts (e.g., almonds, walnuts)View ingredient guideLike ingredientDislike ingredient

2 tablespoons mixed seeds (e.g., pumpkin, sunflower)View ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Rinse the brown rice under cold water. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover and simmer for 45-50 minutes until tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. Preheat oven to 400°F (200°C). On a baking sheet, toss green beans, corn and carrot with 1 tablespoon olive oil, salt and pepper. Roast for 15-20 minutes until tender and lightly browned.
3. In a small dry skillet over medium heat, toast the nuts and seeds for 2-3 minutes until fragrant. Set aside.
4. In a large bowl, combine the cooked brown rice and roasted vegetables. Drizzle with remaining olive oil and toss gently.
5. Divide the rice mixture into bowls. Top with toasted nuts and seeds. Serve warm.

Recipe Tips

FAQ

Can I use white rice instead of brown rice?

Yes, but adjust cooking time accordingly. Brown rice has a nuttier flavor and chewier texture that works best in this bowl.

How can I make this bowl vegan?

The recipe is already vegan as written. Ensure your nuts and seeds are plain and not coated with any non-vegan ingredients.

Can I prepare this bowl ahead of time?

Yes, you can cook the rice and roast the vegetables in advance. Store them separately in the fridge. Toast the nuts and seeds just before serving to maintain crunchiness.