Roasted Veggie Rice Bowls with Chipotle Dressing

Ingredients

Dressing:

  • 1/3 cup California Olive Ranch extra virgin olive oil
  • ¼ cup chopped cilantro
  • 3 chipotle peppers in adobo
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon lime zest

Roasted Vegetables:

  • 1 ½ cups chopped broccoli florets
  • 1 cup chopped cauliflower florets
  • ½ chopped red onion
  • 2 cloves garlic, minced
  • 2 tablespoons California Olive Ranch extra virgin olive oil
  • ½ teaspoon fine ground sea salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon lime zest

Brown Rice:

  • 1 cup dry brown rice, cooked according to package directions
  • ¼ cup chopped cilantro
  • 1 teaspoon fresh lime juice
  • ½ teaspoon fine ground sea salt

Directions

  1. Preheat the oven to 400 degrees F.
  2. To make the dressing, place the California Olive Ranch extra virgin olive oil, cilantro, chipotle peppers, and lime juice in a small food processor or blender. Puree for 30 to 45 seconds, until all ingredients are blended. Stir in the lime zest and set aside.
  3. Prepare the vegetables by placing the broccoli, cauliflower, onion and garlic in a medium bowl. Drizzle with the California Olive Ranch extra virgin olive oil and add the sea salt and black pepper. Toss to coat the vegetables in the oil.
  4. Spread the vegetables in a single layer on a baking sheet sprayed with California Olive Ranch extra virgin olive oil. Roast in the oven for 10 minutes. Remove the pan and stir. Roast the vegetables for 10 more minutes. Remove from the oven and stir in the ½ teaspoon of lime zest.
  5. Stir the ¼ cup of cilantro, teaspoon for fresh lime juice and ½ teaspoon of salt into the cooked rice.
  6. To serve, divide the rice into 4 bowls. Top each with one-quarter of the roasted vegetables. Drizzle each bowl with an equal amount of the chipotle-lime dressing.

Time

45 Minutes

Level

Moderate

Yield

4 Servings
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