Roasted Vegetable Rice Bowls
Ingredients
- 3 (3.5-oz) pkg boil in bag brown rice
- 1 lb Brussels sprouts, trimmed and halved
- 2 (16-oz) pkg peeled, cubed sweet potatoes
- 2 red bell peppers, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 Tbsp chopped fresh rosemary
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 cup shaved Parmesan cheese
Instructions
- Preheat oven to 425°F. Cook rice according to package directions. Season with salt and pepper, if desired.
- Meanwhile, toss together Brussels sprouts, potatoes, bell peppers, onion, rosemary, and oil on 2 large rimmed baking sheets. Spread in single layers, and sprinkle with salt and pepper.
- Bake 20 to 25 minutes or until vegetables are browned and tender, stirring once.
- Divide rice among 6 bowls. Top with roasted vegetables; sprinkle with cheese.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
492
|
0
|
492
|
| Fat (g) | 14 | 14 | |
| Sat. Fat (g) | 4 | 4 | |
| Protein (g) | 16 | 16 | |
| Carb (g) | 79 | 79 | |
| Fiber (g) | 11 | 11 | |
| T. Sugs (g) | 10 | 10 | |
| A. Sugs (g) | 0 | 0 |
