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Southwest Rice Bowl with Roasted Veggies

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A good vegan taco bowl, like this Southwest Rice Bowl with Roasted Veggies makes me super happy for a few reasons but mostly because you can load it with delicious toppings such as guacamole and salsa!

Ingredients in Southwest Rice Bowl with Roasted Veggies

The ingredient list for this recipe may seem long, but don’t let that have you running in the other direction screaming. Most of the ingredients are spices and you will have those in your spice rack already – or dare I say, you should have them in your spice rack. I am a huge fan of having a large assortment of spices on hand in your kitchen, no bland vegetables for my household.

I love the combination of southwest roasted vegetables with this rice & bean mixture. It is the perfect vegan power bowl food!

Here are the ingredients you will need:

  • Assorted Vegetables to Roast
  • Southwest Spices (cumin, chili powder, smoked paprika)
  • Lime Juice
  • Cilantro
  • Quinoa & Rice Mix (or brown rice)
  • Pinto Beans
  • Green Onion

This easy roasted vegetable bowl if perfect for a fall or winter plant based dinner!

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How to Make Southwest Roasted Vegetable Salad with Rice and Beans

I love saving time in the kitchen and if I am being completely honest, I don’t really like to cook during the week! That is why I love that this nourish bowl with a southwest flair can be meal prepped in advance.

My method is that I like to cut up my assortment of vegetables and toss them with the spices. If you are meal prepping these, I would omit the lime juice and soy sauce until right before you roast the vegetables. Store your vegetables in the refrigerator until ready to roast.

Next you can meal prep the beans and rice. Using the instant rice and quinoa mix (or instant brown rice) this part of the meal prep will come together fast. Toss the cooked rice with your beans, cilantro, spices and green onion. Store in the refrigerator.

When the time is ready to have this for an easy vegan weeknight dinner, just roast your southwest vegetables, heat up the desired amount of bean/rice mixture and dinner is ready in a flash.

Alternately, you can eat this right away! Just roast your vegetables after tossing them with the spices, lime juice and soy sauce. Make your rice and bean mixture while your vegetables roast.

How to Serve Southwest Rice Bowl

While the veggies either roast or grill, you can prep your salad bowl and make any other toppings you want to include in your rice bowl. I love to add guacamole and fresh salsa! I have also used the chili walnuts for a nice crunch from our Vegan Brazilian Steakhouse Bowl.

There are so many options to eat these roasted vegetables with southwest rice and beans! Serve in a nourish bowl or wrap in a burrito. You na make a taco salad or just a crunchy taco too.

Store leftovers in the refrigerator! Do not freeze leftover roasted vegetables BUT you can freeze your rice and bean mixture.

Here are some additional frequently asked questions about this salad bowl with southwest veggies & rice and beans:

  • Can I use brown rice instead of a rice and quinoa mix?
    Yes, absolutely.
  • I only have red kidney beans, will that work instead of pinto beans?
    Absolutely! Red kidney and black beans accompany the southwest spices really well in this dinner.
  • I am allergic to soy sauce, what can I substitute?
    You can use coconut aminos or omit and just remember to salt as needed after your vegetables roast.

If you have any other questions about this recipe or if you make this recipe, I would love to know! Tag @badtothebowl on social media.

Southwest Rice Bowl with Roasted Veggies

Easy nourish bowl is full of southwest flavor including rice, beans and vegetables.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main
Cuisine: Mexican
Servings: 4 servings
Calories: 300kcal


Southwest Roasted Vegetables

  • 4 cups broccoli florets
  • 1 red pepper, sliced
  • 1/2 green pepper, sliced
  • 1 small red onion, sliced
  • 1 summer squash, sliced
  • 1 cup diced sweet potato
  • optional, button mushrooms
  • 2 garlic cloves
  • 2 Tblsp lime juice
  • 2 Tblsp soy sauce (or amino liquids)
  • 1 tsp chili powder
  • 1 tsp
  • 1/2 tsp cumin
  • 1/4 tsp pepper

Pinto Beans and Rice

  • 1 rice packet (I used this brand – see notes for substitution)
  • 1 cup water
  • 1/2 tsp vegetable stock base (I like this )
  • 1-15 oz. can pinto beans, rinsed and drained
  • 3 Tblsp chopped cilantro
  • 4 – 6 green onions, sliced
  • 1/2 tsp cumin
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp of garlic powder
  • squeeze of lime juice

Make it a Nourish Bowl!

  • Fresh lettuce
  • Pinto Beans and Rice (from recipe)
  • Southwest Roasted Vegetables (from recipe)


Southwest Roasted Vegetables

  • Add all vegetables to large bowl and toss with garlic, lime, soy sauce and spices.
  • Marinate for 30 minutes to a few hours, or immediately roast at 425 degrees on a foil lined (OR use a ) baking pan for 45-50- minutes. Try to lay our your vegetables in an even layer to roast them, or they will not get that roasted, caramelized flavor.

Pinto Beans and Rice

  • Make your rice by placing rice, water and vegetable base in small saucepan. Bring to boil, turn to low and simmer covered for 10 minutes. Let sit for 5 minutes
  • Place rice in bowl and toss with your rinsed and drained pinot beans, cilantro, green onions and spices.
  • Place fresh greens in salad bowl. Add roasted vegetables, rice/bean mixture and top with desired toppings!


  • you could use your favorite brand of brown rice or other preferred rice blend – use 1 cup
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