Roasted Veggie Rice Bowls with Jalapeno Lime Dressing

Ingredients

 ¼ cup chopped cilantro
 ¼ tsp lime zest
Roasted Vegetables:
 1 ½ cups cups chopped broccoli florets
 1 cup chopped cauliflower florets
 ½ chopped red onion
 2 cloves garlic, minced
 ½ tsp fine ground sea salt
 ¼ tsp ground black pepper
 ½ tsp lime zest
Brown Rice:
 1 cup dry brown rice, cooked according to package directions
 ¼ cup chopped cilantro
 1 tsp fresh lime juice
 ½ tsp fine ground sea salt
Directions
1

Preheat the oven to 400 degrees F.

2

To make the dressing, mix Cindy’s Avocado Oil, cilantro, lime zest and Cindy’s Jalapeno Lime Balsamic in a small bowl until all ingredients are blended.

3

Prepare the vegetables by placing the broccoli, cauliflower, onion and garlic in a medium bowl. Drizzle with the Cindy’s Avocado Oil and add the sea salt and black pepper. Toss to coat the vegetables in the oil.

4

Spread the vegetables in a single layer on a baking sheet sprayed with Cindy’s Avocado Oil. Roast in the oven for 10 minutes. Remove the pan and stir. Roast the vegetables for 10 more minutes. Remove from the oven and stir in the ½ teaspoon of lime zest.

5

Stir the ¼ cup of cilantro, teaspoon for fresh lime juice and ½ teaspoon of salt into the cooked rice.

6

To serve, divide the rice into 4 bowls. Top each with one-quarter of the roasted vegetables. Drizzle each bowl with an equal amount of the jalapeno lime dressing.

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Ingredients

 ¼ cup chopped cilantro
 ¼ tsp lime zest
Roasted Vegetables:
 1 ½ cups cups chopped broccoli florets
 1 cup chopped cauliflower florets
 ½ chopped red onion
 2 cloves garlic, minced
 ½ tsp fine ground sea salt
 ¼ tsp ground black pepper
 ½ tsp lime zest
Brown Rice:
 1 cup dry brown rice, cooked according to package directions
 ¼ cup chopped cilantro
 1 tsp fresh lime juice
 ½ tsp fine ground sea salt

Directions

1

Preheat the oven to 400 degrees F.

2

To make the dressing, mix Cindy’s Avocado Oil, cilantro, lime zest and Cindy’s Jalapeno Lime Balsamic in a small bowl until all ingredients are blended.

3

Prepare the vegetables by placing the broccoli, cauliflower, onion and garlic in a medium bowl. Drizzle with the Cindy’s Avocado Oil and add the sea salt and black pepper. Toss to coat the vegetables in the oil.

4

Spread the vegetables in a single layer on a baking sheet sprayed with Cindy’s Avocado Oil. Roast in the oven for 10 minutes. Remove the pan and stir. Roast the vegetables for 10 more minutes. Remove from the oven and stir in the ½ teaspoon of lime zest.

5

Stir the ¼ cup of cilantro, teaspoon for fresh lime juice and ½ teaspoon of salt into the cooked rice.

6

To serve, divide the rice into 4 bowls. Top each with one-quarter of the roasted vegetables. Drizzle each bowl with an equal amount of the jalapeno lime dressing.

Roasted Veggie Rice Bowls with Jalapeno Lime Dressing

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