A Vegetarian Dinner Bowl With Superior Flavor

Bowls are definitely a craze!  It seems on every corner there is a bowl restaurant and you can find a bowl on almost any restaurant menu.  With good reason!  Bowls offer a combination of all of the elements that make a complete and healthy meal:  protein, whole grain, vegetables.  Plus they’re versatile, too!  You can choose what goes into your bowl according to your tastes.

This Roasted Vegetable, Avocado and Brown Rice Bowl with Carrot Ginger. Dressing  is simply delicious.  Super healthy , vegetarian and easy to make, it is a combination of roasted and raw vegetables, grains and a tangy dressing with unique flavor which is the perfect final touch..

Phil went crazy for it.  I think you will too!

Roasted Vegetable, Avocado and Brown Rice Bowl with Carrot Ginger Dressing

Vegetarian never tasted so good!

Course Main Course
Cuisine Vegetarian and Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 bowls


  • 1 8-10 oz. bag brussels sprouts chopped
  • 1 bunch thin asparagus
  • 1 red onion sliced
  • 4 cups baby spinach
  • 1 avocado sliced
  • 2 green onions sliced
  • 1/2 cucumber thinly sliced
  • 1/2 cup brown rice you can use quinoa instead
  • sesame seeds
  • Trader Joe's Everyday Seasoning or any seasoning you like!
  • extra virgin olive oil

Carrot Ginger Dressing

  • 1/4 cup extra virgin olive oil
  • 1/3 cup seasoned rice vinegar
  • 2 large carrots peeled and roughly chopped
  • 2 tbsp. fresh lime juice
  • 1 tbsp honey
  • 1 tsp. sesame oil
  • 1/2 tsp. kosher salt
  • 1 tbsp. minced fresh ginger or ginger paste in a tube


  1. Preheat oven to convection roast 325 degrees or to bake or roast 350 degrees.

  2. Place raw rice in a pot with 1 cup water and a drizzle of olive oil and a pinch of salt. Bring water to boil. When water boils, reduce heat to simmer and place lid on rice. Cook until water is evaporated and rice is soft, about 30 minutes. Turn off heat and leave lid on pot until ready to use.

  3. Line a rimmed cookie sheet with tin foil. Place brussels sprouts, onion and asparagus on the cookie sheet. Toss with about 1 tablespoon olive oil and season with Trader Joe's Everyday Seasoning or any seasoning you like! Cook for about 30-45 minutes until brown and soft.

  4. Prep bowls. Put about 2 cups spinach, 1/2 of a sliced avocado, some green onions and cucumber slices in each bowl and set aside.

  5. Make dressing by putting all dressing ingredients in a blender and puree. Set aside.

  6. When rice and roasted vegetables are done, add to each bowl. Top with lots of dressing and sprinkle with sesame seeds. Enjoy!

Recipe Notes

You can use any roasted vegetable you like in this bowl.  Cabbage, broccoli and cauliflower would all work well.  You can also use any lettuce you'd like in place of the baby spinach.  And feel free to add meat or beans if you'd like.  It is quite a versatile dish!

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