Description
A nutritious and colorful roasted beet and broccoli rice bowl, perfect for a wholesome meal.
Ingredients
Scale
- 1 cup brown rice (uncooked)
- 2 medium-sized fresh beets
- 2 cups broccoli florets
- Juice of 1 lemon (freshly squeezed)
- 2 tablespoons olive oil
- to taste salt and pepper
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
Instructions
- Cook brown rice according to package instructions (approximately 30-40 minutes).
- Preheat your oven to 400°F (200°C). Peel and cube the beets, toss with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- Steam or blanch broccoli florets for about five minutes until crisp-tender.
- In a small bowl, whisk together lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper.
- Assemble the bowl by layering cooked rice at the bottom, followed by roasted beets and steamed broccoli.
- Drizzle with lemon dressing before serving.
Notes
- The roasted beets can be made in advance and stored in the refrigerator for up to 3 days.
- This bowl is easily customizable; feel free to add other vegetables or protein sources.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting, Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg