This Roasted Veggie Miso Rice Bowl is packed with flavours, textures and colour. It's perfect for lunch or dinner. And, almost all of it can be prepped ahead of time when you do your weekly meal prep!
This recipe is sponsored by USA Rice Canada. For more great rice recipe ideas visit Riceinfo.
More and more of us are realizing that doing a little bit of meal prep on the weekend can go a loooong way to making life easier during a busy week. But when summer hits it's also nice to be able to assemble a delicious meal quickly from pre-cooked components so you can spend more time outside having fun!
Enter our Roasted Veggie Miso Rice Bowl! This is a dish where every component can be made ahead of time so you can spend more time doing other things. It's packed with veggies, protein, healthy fats and, of course, flavour! The quick pickled red onions and tangy miso dressing add extra layers of bold flavour to your meal. And it works for lunch or dinner.
When it comes to meal prep, rice is a perfect grain to use. It makes for a great canvas for so many dishes. Which is why we decided to use USA Rice rice as a base for our bowl.
FUN FACT: did you know that Canada doesn't produce its own rice? (wild rice is actually not rice!) So for us, USA rice is as local as it gets.
Rice is so easy to cook - you can do it on your stovetop, in a rice cooker, in the microwave or the InstantPot. Here's some great tips for cooking rice perfectly every time. You can store cooked rice in the fridge in an airtight container for up to a week and you can even freeze it for longer storage which means you can always have your own "minute rice" on hand for a quick meal!
You can make this Roasted Veggie Miso Rice Bowl with long grain white rice, basmati rice or brown rice - whichever you prefer or have on hand. While white rice is a good source of B vitamins, phosphorous and zinc, brown rice will give you an added boost of fibre and some extra goodies like magnesium, selenium and manganese!
As we mention below, this bowl is very forgiving and you can adapt it as needed. Swap the egg for tofu or even black beans and you can make this a completely vegetarian or vegan meal.
Meal Prepping The Roasted Veggie Miso Rice Bowl
Our Roasted Veggie Miso Rice Bowl is a perfect summer lunch or dinner recipe because virtually every component can be made ahead of time and stored in the fridge!
- You can cook the rice on the stove or in your rice cooker ahead of time - it will store in the fridge for up to a week in an airtight container. You can even freeze it for longer storage! (see below for how to reheat your rice)
- Roast the veggies on your normal meal prep day or in the morning when the house is still cool
- Quick pickles are so easy to make and are ready in an hour (and keep in the fridge for 2-3 weeks)
- The miso dressing can be made ahead of time and sit in an airtight container in the fridge for up to 5 days.
- Hard boiled eggs can be made in batches ahead of time and kept in the fridge. If you prefer a runny yolk, you can soft boil an egg just before serving! (try our Shoyu Eggs - they're perfect for this dish!)If you're cooking fresh rice in the rice cooker, boil your egg while you wait for the rice cooker to do its magic.
If you're pressed for time, feel free to use a bottled Miso dressing or jarred grocery store pickled red onion or even kimchi.
How to Reheat Cold or Frozen Rice
STOVETOP: to reheat rice from the fridge add 2 teaspoons of liquid per cup of rice and warm for about 5 minutes. If frozen it may take a few minutes longer
MICROWAVE: to reheat from the fridge just warm for about 1 minute per cup of rice. If frozen increase to 2 minutes per cup.
Recipe Tips For Our Roasted Veggie Miso Rice Bowl
This is a very forgiving recipe and one that you can easily customize to your own taste.
RICE: You can make this with long grain white, basmati or brown rice
VEGGIES: Feel free to substitute your favourite roasted veggies for ours but try to use vegetables that all require about the same amount of cooking time. The roasted veggies can be added to the bowl hot or cold.
RICE BOWL TOPPERS: The same goes with your rice bowl toppers - if you don't like peanuts or pumpkin seeds sub in your favourite crunchy topper.
EGGS OR ALTERNATE PROTEINS: You can serve with a soft or hard boiled egg. The benefit of a soft boiled egg is that you get that gorgeous runny yolk mixing in with your rice but, a hard boiled egg is easier to prep ahead of time.
You can also swap out for a different protein: tofu, black beans, shrimp, salmon or chicken would all work.
RED PEPPER FLAKES: if you want a little less zip in your bowl, you can remove the red pepper flakes from either or both of the quick pickled red onions and miso dressing
A Note On Roasting Vegetables
Veggies roast best on a high heat and when they have lots of breathing room. Don't crowd your pan or you'll wind up with steamed, soggy vegetables. If your cookie sheet is looking too full then try splitting your veg between two cookie sheets - if you can fit both sheets on the same oven rack. Once your veg starts to brown up, keep an eye on it. It can quickly go from that beautiful roasted brown to burnt!
- 1 small red onion cut into very thin slices
- ½ cup of apple cider vinegar
- 1½ tsp kosher salt
- 1 tbsp sugar
- 1 cup of water
- ¼ tsp red pepper flakes
- ½ a head of cauliflower chopped into small florets
- 2 cups of broccoli florets
- ½ a red bell pepper cut into 1 cm strips
- 2 tbsp extra virgin olive oil
- 3 cloves of garlic crushed or thinly sliced (crushed works best - use a garlic press if you have one)
- juice of ½ a lemon
- 1 tsp kosher salt
- dash of pepper
- 3 tbsp white miso paste
- 1½ tbsp rice vinegar
- 1 tbsp water
- 1 tsp sesame oil
- 1 tsp fresh grated ginger
- 3 tsp maple syrup
- juice from ¼ of a lime
- ½ tsp red pepper flakes
- 2 cups of cooked white or brown rice
- 2 soft or hard boiled eggs depending on your yolk preference
- ½ an avocado thinly sliced
- alfalfa sprouts
- a crunchy topper like pumpkin seeds or roughly chopped peanuts
- place the thinly sliced red onion into a 500 ml (1 pint) glass canning jar or other galss container that can be covered
- mix apple cider vinegar, kosher salt, sugar and water in a small bowl until the sugar and salt dissolve
- pour over onion slices until the jar is full, sprinkle in red pepper flakes
- leave to sit uncovered on the counter for an hour. The quick pickles can be used any time after this. If you're not using them right away, cover and store in the fridge for up to 3 weeks
- Preheat oven to 400F
- Place veggies in a large bowl and add in olive oil, lemon juice, salt, pepper and crushed garlic. Toss until veggies are completely coated
- Spread evenly on a large cookie sheet
- Roast for 15 minutes, flip the veggies and then roast for another 5 minutes
- In a small bowl combine miso paste, rice vinegar, water, sesame oil, grated ginger, maple syrup, lime juice and red pepper flakes. Stir until smooth.
- Divide the cooked rice between 2 bowls. Top with roasted veggies, pickled onions, sprouts and sliced avocado. Cut the eggs in half and place both halves on top of the bowls. Sprinkle with your crunchy topper and then drizzle with miso dressing
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- Rice Done 7 Ways
- 20 Minute Meal: Salmon Kebabs with Coconut Rice & Garlic Green Beans
- 20 Minute Meal: Mini Ricotta Meatballs Over Lemon Rice and Peas
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