Fall Veggie Rice Bowl

This is a great recipe for using up leftover veggies or grains you may already have in the pantry. Feel free to substitute your favorites! You can make this a protein bowl by adding an egg, tofu, or chicken.

Servings: 6-8
Time: 30 minutes


  • 2 cups brown rice (or substitute farro, quinoa, or other whole grain)
  • 1 sweet potato, diced
  • 1 bunch Swiss chard (or substitute other greens, like spinach, kale, or collards)
  • 1 sweet bell pepper or avocado, diced
  • 2 cups of broccoli or cauliflower florets
  • 1–2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup plain yogurt (optional)
  • 2–3 teaspoons lemon juice (optional)
  • Chives, scallions, or garlic, minced (optional)


  1. Cook rice according to package directions.
  2. Finely chop Swiss chard stems and tear leaves into several pieces.
  3. Heat olive oil in a pan over medium heat. Sauté sweet potato, chard stems, and broccoli or cauliflower florets. When the veggies are almost tender, add chard leaves and cook for a few more minutes. Season veggies with salt and pepper to taste. (You can also roast veggies in an oven or toaster oven at 400 degrees for 10–15 minutes.)
  4. Build your own grain bowl by adding a scoop of rice and a scoop of sautéed veggie mixture to a bowl. Top with diced pepper or avocado. 
  5. Grain bowls are often served with dressing. Top your rice and veggies with a bottled salad dressing of your choice, or make this simple tangy yogurt dressing. Mix a cup of plain yogurt with a couple of teaspoons of lemon juice, salt and pepper to taste, and your choice of minced garlic, chives, or scallion.

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