Wednesday, March 23

Balsamic Vegetable & Brown Rice Bowl

After all the meat-heavy meals last week (three nights of pork and steak with wedge salad), I was craving something light and fresh. These vegetable and brown rice bowls are super quick to put together and can be adjusted to suit your personal preference. I love the sweet and tangy taste the balsamic vinegar adds to the dish. This meal is also a great option for vegetarians!

Balsamic Vegetable & Brown Rice Bowl:
  • Line two baking sheets with foil*.
  • Toss 1 package of green beans (trimmed), 1 bunch asparagus (trimmed), 1 bunch broccoli (florets only), and 1 thinly sliced red onion with 2 tbsp. olive oil, salt, and pepper.
  • Arrange vegetables on baking sheet and cook in a 415°F oven for 8-12 minutes, depending on size of vegetables.
  • Remove from oven and toss with 1 tbsp. balsamic vinegar.
  • Serve over cooked brown rice**.

Serves two
*Saves time on clean-up.
**I use frozen brown rice bags from Trader Joe's or Whole Foods.