• Anne-Ashley

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!



Ingredients: veggies


-Handful of fresh green beans

-Handful of broccoli florets

-Handful of Brussels sprouts (cut in half)

-Olive oil

-Salt

-Italian seasoning

-Dill

-Brown Ribe


Directions: veggies

-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 :)


Directions Rice:

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!

  • @ieatcakeforbreakfast
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