Southwest Rice Bowl with Roasted Veggies

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A good vegan taco bowl makes me super happy for a few reasons.

One is that you can pile a taco bowl high with so many toppings! The options almost seem endless: favorite salsas, creamy guacamole, beans, rice, vegetables – am I missing anything?

Another reason is that southwest spices have so much flavor! You can also vary the spices to according to your mood or level of spicy / sweet you feel like. Need some heat? Add chipotle. Need some sweet, add some lime juice or even BBQ sauce.

The Inspiration for this Vegan Southwest Bowl

The last few times at the grocery store, I have noticed these fun nourish bowl options in the fresh produce area. Being in a bowl, of course they caught my eye! Apparently, other people are catching on to how fun eating out of a bowl is (lol).

But they were a little pricey even with a coupon I had clipped and many had wheat or dairy added. But still, I filed the popular southwest grain and veggie bowl combo in my brain as recipe inspiration and decided I could definitely make this bowl at home – and the bonus part of making it at home is that you will have enough ingredients to make this bowl more than once – plus you can ensure that it is gluten free and dairy free! 

DIY ‘Nourish’ Bowl Ingredients

The ingredient list for this recipe may seem long, but don’t let that have you running in the other direction screaming. Many items can be prepped in advance or made beforehand. Then all you have to do is throw it all together in a bowl when you are hungry!

My method is that I like to cut up my veggies and toss them with the spices. Then I let that ‘marinate’ while I make the beans and rice. Using the Minute Rice Multi-Grain Medley means the rice can be put together super quick – great if you are in a rush. I love this blend of rice featuring brown rice, red thai rice, quinoa and wild rice.

While the veggies either roast or grill, you can prep your salad bowl and make any other toppings you want to include in your Southwest rice bowl. I love to add guacamole and fresh salsa! I also found some chili walnuts in my fridge from making our Cilantro Lime Kale Salad and they added a nice dose of Omega-3 and crunch!
Let’s get making these bowls!



Southwest Rice Bowl with Roasted Veggies

Recipe by SarahCourse: Main

Easy nourish bowl is full of southwest flavor including rice, beans and vegetables.


  • 2 cups broccoli florets

  • 1/2 red pepper, sliced

  • 1/2 red onion, sliced

  • 1 summer squash, sliced

  • 1/2 jalapeño, sliced 2 garlic cloves

  • 1 Tblsp lime juice

  • 1 Tblsp soy sauce (or amino liquids)

  • 1/2 Tbslp vegetable broth

  • 1/2 tsp chili powder

  • 1/2 tsp smoked paprika

  • 1/4 tsp cumin

  • 1/8 tsp pepper

  • 1 rice packet (Minute Maid Multi-Grain Medley)*

  • 1 cup water

  • 1/2 tsp vegetable stock base=

  • 1-15 oz. can light red kidney beans

  • 3 Tblsp chopped cilantro

  • 4 – 6 green onions, sliced

  • 1/2 tsp cumin

  • 1/4 tsp smoked paprika

  • 1/4 tsp chipotle chili pepper

  • 1/4 tsp of garlic powder

  • squeeze of lime juice

  • Other items: fresh lettuce, salsa, guacamole, tortilla strips


  • Add all vegetables to large bowl and toss with garlic, lime, soy sauce, vegetable broth and spices. If they seem dry, add a little more vegetable broth.
  • Marinate for 30 minutes to a few hours, or immediately roast at 425 degrees on parchment lined baking pan for 30 – 40 – minutes (alternately, you can grill these on medium heat)
  • 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 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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