Roasted Veg Rainbow Bowl

This vibrant and flavorful vegan bowl features a colorful assortment of roasted vegetables served over nutty balsamic brown rice and drizzled with tangy BBQ sauce. It's a wholesome and satisfying meal that's easy to prepare and bursting with nutritious goodness.

Ingredients:

• 1 cup brown rice
• 2 cups water
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, sliced
• 2 carrots, sliced into strips
• 1 small eggplant, diced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 cup BBQ sauce
• Sesame seeds and chopped parsley for garnish

Instructions:

Preheat oven to 400F 200C

In a saucepan, bring water to a boil

Add brown rice, reduce heat to low, cover, and simmer for 40 minutes or until rice is cooked and water is absorbed

In a large bowl, toss sliced bell peppers, onion, carrots, eggplant, and zucchini with olive oil, salt, and pepper

Spread vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized

In a small saucepan, combine balsamic vinegar, soy sauce, maple syrup, garlic powder, and smoked paprika

Bring to a simmer and cook for 5 minutes until slightly thickened

Remove vegetables from the oven and drizzle with the balsamic glaze

Divide cooked brown rice among serving bowls, top with roasted vegetables, and drizzle with BBQ sauce

Garnish with sesame seeds and chopped parsley before serving