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Close-up of a vegan rice bowl topped with sesame seeds and green onions.
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Vegan Rice Bowl

This vegan rice bowl is a simple and satisfying meal made with fluffy rice, roasted sweet potato, chickpeas, broccoli, and a creamy lemon tahini dressing. It’s an easy plant-based dinner that’s colorful, nourishing, and perfect for weeknights or meal prep.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 523kcal
Author: Iosune Robles

Ingredients

  • 1 cup uncooked long-grain rice (white or brown)
  • 1 large sweet potato peeled and diced into ½-inch (about 1.3 cm) cubes
  • 1 ½ cups broccoli florets
  • 1 (15-ounce) can chickpeas drained and rinsed (about 1½ cups or 250 g)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup cherry tomatoes halved
  • 1 avocado
  • 1 batch lemon tahini dressing
  • 1 tablespoon sesame seeds
  • 2 tablespoons green onions chopped
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C). Place the sweet potato, broccoli, and chickpeas on a baking sheet. Drizzle with the olive oil, add the salt and black pepper, and toss to coat.
    Sweet potato, broccoli, and chickpeas on a baking sheet before roasting.
  • Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the broccoli is lightly golden.
    Roasted sweet potato, broccoli, and chickpeas.
  • Meanwhile, cook the rice according to the package instructions.
    Cooked white rice for the vegan rice bowl.
  • Divide the cooked rice between bowls and top with the roasted sweet potato, broccoli, and chickpeas.
    Rice bowl with roasted vegetables and chickpeas.
  • Add the cherry tomatoes and diced avocado, then drizzle with the lemon tahini dressing.
    Vegan rice bowl with avocado, cherry tomatoes, and tahini dressing.
  • Sprinkle with the green onions and sesame seeds, and serve immediately.
    Vegan rice bowl topped with green onions and sesame seeds.

Notes

  • Keep the rice, roasted sweet potato, broccoli, and chickpeas in an airtight container in the fridge for up to 4 days. Store the tomatoes, avocado, and lemon tahini dressing separately.
  • This recipe doesn’t freeze very well because of the fresh toppings and dressing. If necessary, you can freeze the rice and roasted vegetables for up to 2 months, although the broccoli may soften slightly.
  • Reheat the rice and roasted ingredients in the microwave or in a skillet until hot.
  • Add the tomatoes, diced avocado, sesame seeds, green onions, and dressing after reheating so the bowl stays fresh and flavorful.

Nutrition

Serving: 1serving | Calories: 523kcal | Carbohydrates: 64g | Protein: 14g | Fat: 25g | Saturated Fat: 3.6g | Polyunsaturated Fat: 7.2g | Monounsaturated Fat: 12.4g | Sodium: 410mg | Potassium: 980mg | Fiber: 13g | Sugar: 8g | Vitamin A: 14500IU | Vitamin C: 65mg | Calcium: 98mg | Iron: 3.9mg
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