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🍽️ Vegan Roasted Vegetable Bowl

714 kcal · 30 min · 4 servings

Ingredients

• Zucchini 2 pcs.
• Eggplants 2 pcs.
• Oil 5 tbsp.
• Thyme, ground 0.5 tsp.
• Salt pinch
• Onions, yellow 1 pc.
• Tomato paste 1 tbsp.
• Long-grain rice 300 g
• Vegetable broth 400 ml
• Tomatoes, chopped 400 g
• Olives, black 100 g
• Lemons 1 pc.
• Cherry tomatoes 250 g
• Cucumbers 1 pc.
• Olive oil 2 tbsp.
• Oregano, dried 0.5 tsp.
• Pepper, black ground pinch
• Vegan shepherd's delight 200 g

Instructions

1. 1. Preheat the oven to 190 degrees Celsius (top and bottom heat).
2. 2. Wash the zucchini, trim the ends, and cut it in half lengthwise.
3. 3. Slice the zucchini halves into rounds.
4. 4. Wash the eggplant, trim the ends, and cut it into quarters.
5. 5. Cut the eggplant quarters into pieces about 1 cm thick.
6. 6. Place the zucchini and eggplant into a bowl.
7. 7. Add 4 tablespoons of oil, dried thyme, and salt.
8. 8. Toss the vegetables to coat them evenly with the seasoning.
9. 9. Spread the vegetables onto a baking sheet lined with baking paper.
10. 10. Roast the vegetables in the oven for about 25 minutes.
11. 11. Cut the onion in half and peel it.
12. 12. Finely dice the onion.
13. 13. Heat 1 tablespoon of oil in a pot over high heat.
14. 14. Sauté the diced onion for about 2 minutes.
15. 15. Add tomato paste and rice to the pot.
16. 16. Toast the mixture for about 1 minute.
17. 17. Deglaze with broth and chopped tomatoes.
18. 18. Simmer the rice covered for about 12 minutes.
19. 19. Stir the rice occasionally during the cooking time.
20. 20. Place the olives in a sieve and let them drain.
21. 21. Wash the lemon.
22. 22. Squeeze the juice from half a lemon.
23. 23. Cut the remaining lemon half into wedges.
24. 24. Wash the cherry tomatoes and cut them in half.
25. 25. Wash the cucumber and trim the ends.
26. 26. Cut the cucumber into quarters lengthwise.
27. 27. Dice the cucumber quarters into cubes.
28. 28. Place the cucumber and tomatoes into a bowl.
29. 29. Add 1 tablespoon of lemon juice, olive oil, oregano, salt, and pepper.
30. 30. Toss the salad to combine all ingredients.
31. 31. Crumble the vegan Genießer block with your hands.
32. 32. Season the tomato rice with salt and pepper to taste.
33. 33. Fill bowls with the rice, roasted vegetables, salad, and crumbled Genießer block.
34. 34. Serve the bowls with the lemon wedges.

Nutrition per serving

• kcal: 714
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 82 g