Roasted Veggie Bowl with Cilantro-Garlic Rice and Sriracha Aioli
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This scrumptious and satisfying bowl will help you hit your daily veggie goals with ease! The base features crispy lettuce and a comforting and fragrant jasmine rice, infused with oodles of garlic and cilantro. Load up the cozy base with roasted carrots, potatoes, zucchini, and broccoli and top it all off with a generous spoonful or drizzle of my creamy Sriracha Aioli. To boost the protein, add your favourite beans, tofu, or a sprinkle of hemp hearts and pepita seeds. The Sriracha Aioli recipe is from my latest cookbook, Oh She Glows for Dinner (2020).
Yield
5 bowls
Prep Time
35 Minutes
Cook time
35 Minutes
Total Time
1 Hour, 10 Minutes
Ingredients:
For the roasted veggies:
- 6 medium (520 g) peeled carrots (3 cups chopped)
- 3 medium (475 g) Yukon Gold potatoes (3 cups chopped)
- 1 large bunch (700 g) broccoli (4 cups florets)
- 2 large (540 g) zucchini (4 cups chopped)
- 2 tablespoons (30 mL) extra-virgin olive oil
- Fine sea salt and freshly ground black pepper, to taste
- 1 large head of Romaine or Iceberg lettuce, chopped
For the Cilantro-Garlic Rice:
- 1 1/2 tablespoons (22.5 mL) extra-virgin olive oil
- 2 tablespoons (17 g) minced garlic (3 large cloves)
- 1 cup (215 g) uncooked white jasmine rice*
- 1 3/4 cups (430 mL) vegetable broth (I use full sodium)
- 1 large (130 g) bunch cilantro, thick stems removed and minced (1 cup minced)**
- Fine sea salt and freshly ground black pepper, to taste
For the Sriracha Aioli:
- 3/4 cup (180 mL) vegan mayo***
- 3 to 4 medium garlic cloves (18 to 22 g), to taste****
- 3 to 6 teaspoons (15 to 30 mL) Sriracha, to taste
Directions:
- Set two oven racks near the middle of the oven. Preheat the oven to 400°F (200°C) and line 2 large rimmed baking sheets with parchment paper.
- Prepare the veggies for roasting: Chop the carrots and potatoes into 1/2-inch thick pieces and transfer to a baking sheet. Drizzle with a tablespoon of oil and toss to coat. Spread into an even layer and sprinkle on a generous pinch of salt and pepper. Transfer to the lower oven rack and roast for 5 minutes. Meanwhile, chop the broccoli into florets and the zucchini into 1/2-inch thick half moons. Transfer the broccoli and zucchini to the other baking sheet. Drizzle with a tablespoon of oil and toss well to coat. Spread out into an even layer. Sprinkle on a generous pinch of salt and some freshly ground black pepper, to taste. Once the carrots and potatoes have roasted for 5 minutes, add the broccoli and zucchini to the oven along with the carrots and potatoes, and continue roasting both baking sheets for another 25 to 30 minutes, until fork tender and golden.
- While the veggies roast, prepare the Cilantro-Garlic Rice: To a medium (3-quart/2.8L) pot, add the oil and minced garlic. Stir to combine. Sauté the garlic for a few minutes over low-medium heat, until softened. Now, add the rice and broth. Stir to combine, and bring to a boil over high heat. Immediately reduce the heat to low to low-medium, stir again, and cover with a tight-fitting lid. Cook for 12 to 14 minutes, until the water is absorbed and the rice is tender. I like to stir and scrape the bottom of the pot after the first 3 minutes of cooking to release any stuck rice (be sure to return the lid). While the rice cooks, mince the cilantro. Set aside a small handful of minced cilantro for garnishing the finished bowls, if desired.
- Remove the pot from the heat and stir in the minced cilantro. Cover the pot with the lid and “steam” the rice for an additional 4 to 6 minutes until the rice is perfectly tender. Stir in salt and pepper, to taste, until the flavours pop.
- Meanwhile, prepare the Sriracha Aioli: Grate the garlic on a microplane. If you don’t have a microplane, simply mince the garlic (very finely) with a knife. To a small bowl, add the mayo, grated garlic, and the Sriracha, a teaspoon at a time. Stir to combine. Taste, and add more Sriracha, as needed until your desired spice level is achieved (feel free to add more than 6 teaspoons, if you like it really spicy). I also like to stir in a tiny pinch of salt.
- Assemble each bowl: Add a big handful of chopped lettuce into the base of a wide, shallow bowl. Top with a generous amount of warm Cilantro-Garlic Rice and roasted veggies. Add a spoonful of Sriracha Aioli on top (or drizzle it on top: spoon the aioli into a sandwich bag, snip off the corner of the bag, and pipe it on). Garnish with reserved cilantro (if using). Season to taste with salt and pepper and enjoy!
* Be sure to use white rice for this recipe as brown rice will not cook in this short of a timeframe.
** If you are not a cilantro fan, feel free to omit it or swap it with your desired amount of minced fresh parsley.
*** I use Earth Island Organic Vegenaise or my homemade Soy-Free Vegan Mayonnaise recipe.
**** If you are sensitive to raw garlic, feel free to use less than what is called for in the Sriracha Aioli.
To boost the protein, add your favourite beans (chickpeas work well) or tofu, or a sprinkle of hemp hearts or pepita seeds on top of each bowl.
The total time for this recipe, from start to finish, is just over 40 minutes.