When you’re not sure what to make for dinner, this simple formula never fails: pick a grain, roast whatever vegetables you have on hand, and add a flavorful dip or sauce. The result? A wholesome, satisfying meal that’s packed with nutrients and totally customizable.
Why this works:
- It’s flexible. Use any veggies you have in your fridge or whatever’s in season.
- It’s healthy and filling. Whole grains and roasted veggies provide fiber, while hummus adds protein and creaminess.
- It’s quick. Most of the cooking time is hands-off while the oven does the work.
Ingredients
- 2 heads cauliflower, sliced into steaks
- 2 cups cherry tomatoes
- 2 zucchini, sliced
- 4 golden beets, peeled and sliced
- 2 cups mushrooms, sliced
- 2 cups cooked brown rice (or your favorite grain)
- Olive oil
- Hummus, for serving
Instructions
1. Roast the vegetables.
Preheat the oven to 400°F (200°C). Spread the cauliflower, tomatoes, zucchini, and beets on two parchment-lined baking sheets. Drizzle with olive oil and toss to coat. Roast for 20–30 minutes, until softened and slightly charred for maximum flavor.
2. Sauté the mushrooms.
Heat a drizzle of olive oil in a skillet over medium heat. Cook the mushrooms for about 3 minutes until tender and golden.
3. Assemble the bowls.
Spoon the cooked brown rice into bowls. Top with the roasted veggies and sautéed mushrooms. Add a generous dollop of hummus for creaminess and flavor.
What to love:
- Great for meal prep: roast extra veggies to enjoy all week.
- Customizable: swap in sweet potatoes, broccoli, peppers, or whatever’s in your fridge.
- Balanced and delicious: protein, fiber, and vibrant flavors in every bite.