# Components:
→ Vegetables
01 - 1 red bell pepper, diced
02 - 1 yellow bell pepper, diced
03 - 1 cup purple cauliflower florets
04 - 1 cup broccoli florets
05 - 1 cup cherry tomatoes, halved
06 - 1 medium zucchini, sliced
07 - 1 medium carrot, sliced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper
→ Grains
11 - 1 1/2 cups uncooked brown rice
12 - 3 cups water
13 - 1/2 teaspoon salt
→ Herb Sauce
14 - 1/4 cup fresh parsley
15 - 1/4 cup fresh cilantro
16 - 2 tablespoons fresh basil leaves
17 - 2 tablespoons fresh lemon juice
18 - 1 small garlic clove
19 - 1/4 cup extra virgin olive oil
20 - 1/4 teaspoon salt
21 - 1/8 teaspoon black pepper
# Directions:
01 - Preheat oven to 425°F.
02 - Arrange all chopped vegetables on a large baking sheet. Drizzle with olive oil, sea salt, and black pepper. Toss to coat evenly.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 30 to 35 minutes until rice is tender. Fluff with a fork.
05 - Combine parsley, cilantro, basil, lemon juice, garlic clove, extra virgin olive oil, salt, and black pepper in a blender or food processor. Blend until smooth.
06 - Divide cooked brown rice into individual bowls. Top with roasted vegetables and drizzle generously with herb sauce.
