Roasted Vegetables Over Brown Rice

If you remember my Meal Plan Monday post, then you know we are cleansing for the next couple weeks.  Simple, easily digested, real food is on the menu. 

Roasted veggies served over medium grain brown rice is a favorite cleansing meal for us.  It's flavorful, easy, healthy, and easily adaptable, especially if you have family members who are *not* cleansing.  This is an easy dish to add a piece of chicken or fish to if necessary.

Here's what you'll need:

~Prepared brown rice (amount varies depending on the size of your family)
~An assortment of veggies, chopped to an inch or two in size (this time, we used sweet potato, carrots, zucchini, yellow squash, garlic, onion, peppers, green beans, and lima beans)
~Olive oil
~Salt & pepper

In a large bowl, lightly drizzle veggies with olive oil and season with salt and pepper.  Toss to coat.

Lightly oil a large, rimmed baking sheet, and spread veggies in a single layer.

Bake at 425F (top rack) for 20 minutes, stirring once halfway through.

If veggies are not slightly carmelized, set under the broiler for an additional five minutes or so, stirring often.

Serve over brown rice.  Add additional seasoning if desired.

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Check out Fight Back Friday, Tasty Tuesday, the Nourishing GourmetVegetarian Foodie Friday, and Real Food Wednesday for more meal ideas.


  1. That photo looks good enough to eat. I came by to invite you to link up at my new vegetarian Foodie Fridays linky over at Breastfeeding Moms Unite! Hope to see you there!

  2. I'll gladly participate. Thanks for inviting me, and for stopping by! I was a vegetarian for four years myself :o)

    Jaime G

  3. LOVE roasted vegetables!


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