Rainbow Roasted Vegetable Rice Bowls with Homemade Vinaigrette
This recipe is colorful, nutritious, and packed with hands-on skills to learn how to safely chop a variety of vegetables, make a versatile homemade vinaigrette, and build a balanced meal. The vibrant “rainbow” vegetables make healthy eating fun while encouraging creativity and confidence in the kitchen.
- Serves
- 4
Directions
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Cook the Rice: Combine rice and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer according to package directions until tender, usually about 15 minutes. Fluff with a fork and set aside.
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Prepare the Vegetables: Preheat oven to 425°F. Place all chopped vegetables on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
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Roast the Vegetables: Spread the vegetables into a single even layer. Roast for 20 minutes, stirring halfway through, until tender and lightly caramelized. Be careful not to char them.
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Make the Vinaigrette: In a small bowl, combine vinegar, honey, Dijon mustard, garlic, salt, and pepper. Whisk until smooth and well blended. Drizzle in the olive oil while whisking until fully combined.
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Build the Bowls: Divide rice among serving bowls. Top with the rainbow roasted vegetables. Drizzle generously with the homemade vinaigrette. Garnish with additional toppings.
From Shawnie's class “Day 1 - Knife Skills & Kitchen Foundations: Chop, Slice, and Dice”
