Brown Rice Bowls With Roasted Vegetables and Lemon-Soy Dressing

brown-rice-bowls-vegetables-dressing
Photo by Christopher Testani
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 560 calories
    • Fat 30 g
    • Sat Fat 4 g
    • Cholesterol 0 mg
    • Sodium 400 mg
    • Protein 12 g
    • Carbohydrate 66 g
    • Sugar 6 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 91 mg

Heat oven to 425° F. Cook the rice according to the package directions.

Meanwhile, toss the mushrooms, zucchini, and radishes with 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on a baking sheet until tender and browned in spots, 20 to 25 minutes, tossing halfway through. Remove from oven and stir in the radish greens.

Whisk together the soy sauce, sesame seeds, and the remaining 3 tablespoons each of lemon juice and olive oil in a small bowl.

Ingredients

  1. Check cups brown rice
  2. Check 1 pound cremini mushrooms, halved
  3. Check 2 medium zucchini, cut into 1½-inch pieces
  4. Check 8 radishes with greens, radishes halved and greens chopped
  5. Check 5 tablespoons olive oil
  6. Check 5 tablespoons lemon juice
  7. Check Kosher salt and black pepper
  8. Check 1 tablespoon soy sauce
  9. Check 1 tablespoon toasted sesame seeds
  10. Check ½ cup chopped toasted walnuts

Directions

  1. Heat oven to 425° F. Cook the rice according to the package directions.
  2. Meanwhile, toss the mushrooms, zucchini, and radishes with 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on a baking sheet until tender and browned in spots, 20 to 25 minutes, tossing halfway through. Remove from oven and stir in the radish greens.
  3. Whisk together the soy sauce, sesame seeds, and the remaining 3 tablespoons each of lemon juice and olive oil in a small bowl.
  4. Serve the roasted vegetables and walnuts over the rice, drizzled with the dressing.