Roasted Broccoli & Rice Bowl with Chipotle Red Pepper Sauce. Vegan, dairy-free, gluten-free, oil-free, meatless dish. Healthy whole grain, veggies and just 8 ingredients.
Yes, yes, yes. I’m back with another bangin’ sauce recipe. This nut-free sauce is at the request of a reader who asked that I come up with a red bell pepper sauce that she and her family could enjoy, without the fat and/or nuts. So, obviously I knew what I would do. Funny enough, I already have a creamy red pepper sauce on the blog and it’s super popular, but it contains nuts which won’t work for many people and they are super expensive. I totally changed up that recipe to suit this veggie bowl.
Today’s recipe has a little kick too….not too much, just right.
This is a super simple and light meal with whole grains and colorful veggies. The sauce is nearly fat-free, making it an excellent choice for health.
You are not dreaming either that this entire bowl is just 8 yummy ingredients (plus salt & water).
I can’t wait to hear what you think of this Roasted Broccoli & Rice Bowl with Chipotle Red Pepper Sauce. Drop me feedback below as I love to have it here on the blog connected to the recipe and it brightens my day! I’d also love to see your pic on Instagram. Make sure to tag me @thevegan8 and put my hashtag #thevegan8 in your CAPTION! For some reason, I have been missing many tags from you guys now unless my hashtag is in your caption….more crazy changes with IG. I don’t want to miss it. Thanks!
Roasted Broccoli & Rice Bowl with Chipotle Red Pepper Sauce
Ingredients
- 1 cup (180g) brown Jasmine rice
- 1 1/2 cups water
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon chipotle chile pepper spice
- 5 cups broccoli florets
- 1 large red bell pepper, diced
- 2 cups (270g) corn
CHIPOTLE RED PEPPER SAUCE
- 2 red bell peppers or 2 heaping cups (260g) chopped
- 1/8 teaspoon chipotle chile pepper spice
- 1 tablespoon coconut aminos
- 2 tablespoons lemon juice
- 1/4 cup cooked and packed mashed potato
- 1/4 teaspoon fine salt
- 1/2-3/4 cup water (depending on desired consistency)
Instructions
- Add the first 3 ingredients to a small pot and bring to a boil. Once boiling, immediately cover and turn down to low and simmer for 25 minutes or until all the water is gone. Remove from the heat, return the lid and steam the rice for 10 minutes. Fluff with a fork.
- Preheat the oven to 415°F and place all the chopped bell peppers on a pan lined with parchment paper. Keep in mind that 1 of the bell peppers is for the bowl and the other 2 are for the sauce, so try to space them a bit on the pan so you will have the right amount when making the sauce. Season with salt.
- To another pan lined with parchment paper, add the broccoli and season with salt and pepper. Put both pans in the oven. Place the peppers on the middle rack and the broccoli on the lower rack. Bake for 15 minutes. Your peppers should be tender and starting to brown and the broccoli should be tender, but still firm. Cook the broccoli longer if needed until fork tender.
- Add the 2 cups of bell peppers to the blender and reserve the other 1 cup for the bowl. Add all of the other "chipotle red pepper sauce" ingredients to the blender as well. Blend until completely smooth. It should be a nice smooth, creamy consistency. I started out with 1/2 cup water and you can add more if you want it thinner. Slightly warm over the stove just until warm if desired.
- Heat the corn in the microwave or over the stove. Assemble individual bowls with the veggies and rice and drizzle with the chipotle red pepper sauce.
I know that this recipe calls for red peppers, but I was looking for a way to use up an abundance of green bell peppers and thought I would give this a try. I roasted the peppers first in hopes in might make them a little sweeter. It came out really good and made a nice topping for rice, beans and lots of green veggies. I rather liked the green sauce with all of the green veggies, it was visually pleasing. I will definitely make it again, perhaps next time with the recommended red peppers or even yellow or orange, whatever is on sale! Thought you might be pleased to know it worked out with this major substitution! (:
That is so wonderful to hear it was just as delicious with the green bell peppers April! Sounds yummy, thank you so much for sharing and leaving feedback!
Hi Brandi! I’m so going to make this in the next couple of days. I don’t have coconut amino…would low sodium tamari work? Thank you!
Hi Chen, yes, that should be the best substitute! Low sodium tamari is more salty than coconut aminos (which is a little sweet) so I would maybe use a bit less and add to taste! Let me know what you think of it 🙂
I’ll definitely reduce it. I think I need to get me some coconut amino and try it. Less salty is better. Will report back to you Brandi. Thank you! ❤
I finally made these today and just had a big bowl for lunch. My goodness gracious…the sauce is incredible! I forgot to buy lemon, so I subbed with ACV and used 1 tsp of low-sodium tamari. I added avocado chunks, mix of pinto/black/kidney beans, diced steamed potatoes and corn tortilla chips that I baked for 10 mins at 400°. It was very filling, delicious and did I mention the sauce is incredible? I just love your recipes Brandi. Thank you!!!
So happy to hear that Chen! Thank you so much for the wonderful feedback! So happy you loved it so much, thank you for making it and your kind words! I’m glad the tamari worked as well!
This dish has quickly become our go to dinner. We alter the veggies according to what we have on hand, and since we typically always have some cooked rice on hand this dish is so quick, easy, and satisfying. The Chipotle Red Pepper Sauce is devine When we have any leftover (which is rare) we make this into a wrap using Ezekiel Sprouted Whole Grain Tortillas D-E-L-I-C-I-O-U-S!!!!
This sauce sounds amazing. Could you make a huge batch and can this? The it would always be on hand. Just wondering. Thank you.
Hi Jul! I have no experience in canning and have no idea how that works, so I’m afraid I wouldn’t know. You could certainly freeze some I’d imagine with no problem though.
Can I just say that I LOVE your blog and your recipes and this one didn’t disappoint. The sauce is OFF THE CHARTS GOOD and even better the next day. Thank you and keep these amazing recipes coming!
So sorry I missed this wonderful comment, thank you so much Michelle, you are a sweetheart!
I am in LOVE with this sauce. Spicy food = life, so I am stoked to try this recipe 🙂
I am all about this sauce!! Mmmm! And I cracked up when I read your note about the beans. Just don’t… it’s nasty, haha. Thanks for playing guinea pig and finding out what works, or in this case doesn’t. 😉
Hahaha, I tend to be a little blunt but that’s just how I am and I don’t want anybody thinking the beans are an easy sub because it was honestly nasty and overpowering 🙂
First of all I love bowls, and obviously I love sauce, so this is definitely a winner….let’s be real, they are all winners in my book. Except if you start putting beets in your stuff, then I’m out BAHAHAHA! But also, I wanted to tell you that I too DO NOT listen to the directions in cooking rice and use 1/2 cup water or veggie broth to cook mine too!! Perfect every time! I have always done that, my mom taught me the trick, because I HATE HATE HATE overcooked sticky mushy rice. Gives me the heebie jeebies!!! YUCK! Glad we’re on the same page now 😉
Haha thanks girl!! NO BEETS, don’t worry about that!! I loathe the taste of beets so it ain’t happening!!
Delicious! I made a bowl tonight with brown rice, roasted broccoli, fire-roasted corn and roasted squash, and your sauce. I added smoked salt, black pepper and used roasted red peppers from a jar. And I used cashews. It’s a keeper!!!!
Wonderful! Thank you so much, so glad you loved it! Squash sounds like a lovely addition! So glad you loved and enjoyed the cashew version I provided, I love the richness of that one. And jarred bell peppers will totally work in a pinch if you’re running out of time and can’t roasted them. They taste basically the same! I’ve never tried smoked salt before so I’m intrigued to see what that does to the sauce! So glad you loved it! Thank you for the feedback!
Potato seems to be the new sauce secret! So easy and healthy and versatile. I love the concept of making a giant power bowl style meal and then sharing it amongst everyone! It looks so delicious in the bowl with the perfect drizzle and all mixed up single-serving sized! Great recipe Brandi, and I like the rice tip too. I always cook white rice with just 1 1/2 cup water, but I’ve never tried it with brown. If it speeds up cooking time and makes for a fluffy texture than I’m all for it!
Haha, yes, I’ve done the potato thing many times on recipes on my blog, and as you know, potatoes are my favorite food! That and zucchini are my “secret” to my fat-free cheese sauce too and it’s the best I’ve had! Apparently the potato thing has been done for decades though. Somer from Vedged Out told me that the Seventh Day Adventists have been doing it for decades….who knew!
I’m so glad I finally changed how I cooked the rice. I have a rice cooker and it works amazing, but I needed to figure out how to make it perfect in a pot since I know a lot of my readers will need to know that. I was amazed because it cooked 10 minutes faster and in less water and was better texture. Score.
Oh my goooooooooodnesss! THIS SAUCE!!!! I am dying over here. And I love the broccoli rice bowl as well. This is totally my ideal healthy lunch or dinner! So simple and perfect! I am definitively adding that chipotle sauce to my list of recipes to try from your blog girl! It sounds SO darn flavorful!
And love that tip on the rice – I am going to try it next time! I do actually LOVE when my rice is al dente like that, yum!
Thank you so much friend! It’s super healthy so indulge all you want! The cashews make it richer, but the potato one is yummy too!
There is a time and place for sticky, clumpy rice….like your rice balls…but for everyday rice and for bowls like this, I just never loved the traditional package way of cooking it…always way too sticky. NO MORE! I’m so happy!
WOW! I just found your website and I think you may have just saved me! I’ve been trying to live a fat-free- vegan diet, but with a resistant husband and five kids who only want mac-n-cheese, it has been an uphill battle, and some days the effort of trying to figure out what to make is too overwhelming! Well, everything on here looks so delicious and I am so excited to try many of your recipes so I can find some go-to meals that everyone loves. I just made this for myself to try out and I LOVE It! I have a feeling I am going to be making this sauce and keeping it on hand always! I can’t wait to serve this to my family tonight for dinner!
Yay! Annie, I’m so happy you found my site and hope it really helps you out. The majority of my savory meals are low-fat, so that should definitely be in line with what you are looking for. My desserts, however, are NOT low-fat, so stay away from those, haha!
I’m SO thrilled you made this and loved it! Thank you so much for the feedback, I really appreciate it!
This is the perfect flavor combo! Those peppers look amazing. I now want a bowl of this next to a large glass of iced tea and a backyard BBQ!
You can also use pureed navy beans as a sauce base. 🙂
Hi Lisa! I added a note in there…that is actually the FIRST way I tried this sauce and it was nasty :(. I tasted the beans too strongly and it had a slight grainy texture from the beans, so my next trial was with the potatoes and it was much better. I just think for this sauce, since there isn’t a whole bunch of other ingredients, that the beans were too strong for it because I have tried beans in other sauces and really enjoyed it. They seem very finicky though to which recipes they will work in 🙂
I LOVE bowls! Seriously my favorite kind of meal – so simple, totally customizable, and full of yumminess. Loving that sauce, too, girl! The color is amazing!
Thank you so much Annie! That is really the color too…I was in love with how bright and red it turned out! I did not enhance it! Naturally beautiful color 🙂
This looks so awesome Brandi. The sauce looks like sriracha, which is my favorite. I’m pinning this to make later. Thanks!
Thank you Linda, you are right, it does look like sriracha! Yum! Thank you!
Oh wow, this sauce is beautiful! I’m sure it’s delicious as well and I can never get enough of your sauce recipes, that’s for sure! I prefer my rice cooked with less water too and also started cooking my quinoa that way as well (no mushy grains for this girl : )
Thank you so much Nicole!! I’m so glad you love my sauce recipes! Oh, good idea on the quinoa….I’m not a big quinoa fan anymore…but I do remember the white kind would always get nasty mushy, yuck. The red quinoa was always better.
Wow! I can’t believe that masterpiece has only 8 ingredients. I stopped making rice because mine always turned out goopy and soft, very frustrating, I’m going to use your tip next time I have a hankering for rice. I think you just gave me the golden ticket!!!
Aww thanks so much Mary! Yep, just 8 ingredients (+ salt and water) needed to purchase! The rice is sooo much better this way!
You had me at Chipotle!! Anything chipotle and I’m in heaven. I loooove a good rice bowl, and this looks like my kinda dish. I’ve never roasted broccoli before – it sounds amazing! So comforting and healthy.
Thank you so much Harriet, you are so sweet! I love, love rice because it’s high in protein and super filling and goes with pretty much anything!
That sauce <3 These are my favorite types of quick dinner bowls! I could eat them every day!!! Comfort food to me!
Thank you so much Rebecca! I agree…super filling!!
Hi Brandi!
I have cashews on hand and am wondering how much cashews/water do I use to get the equivalent of 1/4 cup mashed potatoes? Also, can I use liquid aminos instead of coconut aminos?
Thanks,
Di =)
Hi Diane! I edited the recipe, sorry about that, it should be the same, 1/4 cup of cashews. Start out with 1/2 cup water and add more if needed as you blend up. The cashews definitely make it richer which I love as well! You can use liquid aminos, but it is much saltier than coconut aminos, so maybe just use 2 teaspoons instead of 1 tablespoon and taste and see if it needs more. Also, the coconut aminos has a sweetness to it, so add a teaspoon of coconut sugar or so if you want. Let me know how it turns out! Thank you Diane!
Awesome thanks! I’m going to add black beans too for some extra protein and fiber <3
Sounds good Diane! 🙂
OMG Brandi! Giiiiirl you are a genius!!! I made this last night before going to my softball double-header, exactly like yours plus black beans (and cashews), and let me tell you… I was planning on having some when I got home…
I received two texts:
HUSBAND: Babe whatever this stuff is you made for dinner is amazing! Please make it again!!!
DAUGHTER: Mom, the dinner you made tonight ROCKS! It might be my new fave, please make it again tomorrow!!!
So guess what happened when I got home??? Yep, a full array of EMPTY containers that before I left were full! That’s right, they ate it ALL, didn’t save me a grain of rice!!! I didn’t know whether to be happy that they finally loved one of my plant-based meals or sad that the brats didn’t save me any to taste! Lol
So guess what I made today for lunch…
It’s every bit as delicious as they thought!
BRAVO! This is now in our “Regular” rotation of favorite weekly meals!
Thank You! Thank You! Thank You!!! 😉
Diane, this goes down in history as one of the best reviews I’ve ever gotten! It made me smile and made me laugh! So funny they ate it all! So happy everybody loved it so much!! Your feedback made my day and I even shared it on Facebook! Thanks so much for making it and letting me know, I just love it!
Wow this looks so colorful and vibrant, Brandi! You always know how to set up colors, my mouth is watering! The different veggies makes this dish unique and that red pepper sauce, wonderful! It’s brilliant you gave two options for the use so we can play around with potatoes or cashews. I absolutely adore food in a bowl and am impressed by the way you arrange the food.
Wow, thank you so much Florian!! You are so kind as always and thank you so much for the compliments on my food and my photos, that really means so much to me!