Food recipes Uncategorized vegan

Roasted Veggies w/ Garlic Cilantro Brown Rice

Something easy and filling. You can make this and ration out portions and have a dope lunch or dinner at a later date!


  • I removed the broccoli at about the 30 min mark. They start browning before the rest of the veggies.
  • I also removed the carrots at about the 30 min mark. I charred them in my cast iron skillet.


  • 5-6 Small Red Potatoes
  • 1 Yellow Squash
  • 1 Large Red Onion
  • 1 Medium Onion
  • 1 Head of Broccoli
  • 1 Cup Brown Rice
  • 2 Cups Vegetable Stock
  • 1/2 Cup Water
  • Cilantro
  • 4 Cloves Minced Garlic
  • 1 Tbsp Vegan Butter
  • Italian Seasoning
  • Salt/Pepper to taste


  1. Preheat oven to 425. Clean and cut all veggies. Add 2 tbsp of olive oil to veggies. Season with them salt, pepper, and italian seasoning. Bake for 45 min.
  2. In medium skillet on medium heat, melt butter and add in diced onion and garlic. Sauté until translucent. About 5-6 min.
  3. Add in dry brown rice and toast for a few minutes, about 5-6 min.
  4. Once rice is toasted, add in cilantro, salt and pepper, 2 cups vegetable stock and a half cup of water. Bring to a boil, cover, and then reduce to low heat. Simmer without removing lid for 45 min.
  5. Remove vegetables from oven, fluff rice once down and serve.
  6. Clean up after yourself!


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