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Roasted Vegetable Bowl

Prep Time15 minutes
Cook Time35 minutes
Total Time1 hour
Course: Main Course
Cuisine: Asian, Fusion, Vegan, WFPB
Servings: 4

Ingredients

  • 1-2 zucchini sliced thinly in half-moon slices
  • 1 yellow squash sliced thinly in half-moon slices
  • 2 red pepper chopped
  • 1 red onion coarsely chopped
  • 1 8oz container mushrooms thinly sliced
  • 1 pint cherri tomatoes halved
  • 2 tbsp garlic powder
  • 2 tbsp Italian seasoning
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp olive oil OPTIONAL
  • 2-3 cups brown rice cooked
  • 1/4 cup cashews or peanuts
  • 1-2 tbsp soy sauce or liquid aminos

Instructions

  • Preheat the oven to 400°F.
  • Combine all the vegetables on a baking sheet. Blend all the seasonings in a bowl. Season the vegetables with the seasoning blend.
  • Bake the vegetables for 30-40 minutes until fragrant and lightly-medium browned.
  • Pull from the oven. Warm the rice.
  • Serve roasted vegetables over 1/2 to 3/4 cup of rice in a bowl, drizzled with soy sauce and topped with cashews or peanuts. If using liquid aminos instead of soy sauce, use less than 1 tbsp or it will be too salty.
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