Roasted Veggie and Brown Rice Bowl
This week we have two days of fall break. It has been absolutely glorious! I have caught up on Riverdale and discovered a coffee substitute that I cannot wait to share with y’all. I did not prep my lunches for the week because I knew that I would be home to make them (at least until Wednesday!) I stock up on my vegetables on Monday’s and I typically buy all my produce at aldi. The only vegetable that is not consistent from there is asparagus. Asparagus is my favorite so if I really want it one week, I’ll just run to Walmart and get it. For today’s lunch, I threw some veggies on a sheet pan and boiled some rice! It’s as easy as that y’all! It tastes just as good as it looks!
-Handful of fresh green beans
-Handful of broccoli florets
-Handful of Brussels sprouts (cut in half)
-Preheat the oven to 425 degrees
-Line a baking sheet with tinfoil
-Wash and trim all veggies and place on the lined sheet
-Toss in 1/2 Tbs of olive oil
-Season with salt, Italian seasoning and a few dashes of dill.
-Bake for 15-20 minutes :)
I used the 10 minute stovetop brown rice because I did not want to wait 45 minutes for my favorite jasmine brown rice!
Follow the directions according to the package!
Place the cooked brown rice in a bowl and top with roasted veggies!