Vegetarian Rice Bowls with Roasted Carrots and Chickpeas
If you’re looking for a go-to plant-based dinner that’s equal parts nourishing and delicious, these vegetarian rice bowls with roasted carrots and chickpeas might be just what you need. Topped with a creamy lemon tahini sauce, this bowl brings together savory, tangy, and earthy notes in every bite. It also happens to be fully vegan and gluten-free, and easy to adapt depending on what you have on hand.
Whether you’re meal prepping for the week or pulling together a quick weeknight dinner, this vegetarian rice bowl is a staple you’ll turn to again and again.
This balanced bowl comes packed with a nutritious source of protein (chickpeas), fiber-rich carbs (carrots, onion, and brown basmati rice), and satisfying fats (tahini, avocado, and walnuts).
The nutrient density, along with the mix of flavors and textures, makes these vegetarian rice bowls incredibly satisfying. It's another fitting example of a plant-forward dish that'll actually fill you up.
Looking for more veggie bowl recipes? Check out my Black Bean Quinoa Bowls, Miso Mushroom Grain Bowls, Fall Harvest Tofu Bowls, or Sheet Pan Tofu Bowls. You can also find a full collection of salads and bowls here.
Ingredients
This vegetarian rice bowl is built around a few flavorful, nourishing ingredients. Brown basmati rice provides a hearty, whole-grain base with a subtle nutty flavor and satisfying texture. Roasted carrots and red onion add natural sweetness and depth, especially when coated in a warming blend of cumin, ginger, maple syrup, and apple cider vinegar. Chickpeas offer plant-based protein and fiber, making the bowl more filling and balanced. The lemon tahini sauce brings it all together with a rich, creamy texture and bright, citrusy zing. Optional toppings like avocado, fresh herbs, and chopped walnuts add freshness, nourishing fats, and crunch to each bite.
Storage
Store the prepared bowls in an airtight container and refrigerate for up to five days. To prevent browning, don't peel the avocado until just before serving.
You can also freeze these bowls in an airtight container for up to three months. Pour lemon juice over the avocado to reduce browning. Thaw overnight in the fridge before reheating.
Substitutions
- Substitute any type of rice or grain for the brown basmati rice.
- Use pumpkin seeds or sunflower seeds instead of walnuts to make this recipe nut-free. If you're okay with nuts, you can also swap in chopped pecans or almonds.
- Swap your favorite store-bought creamy dressing for the lemon tahini sauce (I like Annie's Goddess Dressing) and use pre-cooked rice instead of dried to make this recipe quicker and easier.
- Make the tahini sauce with lime juice, orange juice, or apple cider vinegar if you don't have lemon.
FAQ
A veggie rice bowl is a flexible, build-your-own meal that typically includes grains, roasted or fresh vegetables, a protein source (like beans or tofu), and a flavorful sauce or dressing. In this bowl, we use brown basmati rice, roasted carrots and red onion, chickpeas for plant-based protein, and a zesty lemon tahini sauce. Optional toppings like avocado, herbs, and nuts add extra texture and flavor.
A classic Buddha bowl usually includes:
Grains – like rice, quinoa, or farro
Plant-based protein – such as chickpeas, lentils, tofu, or tempeh
Vegetables – either raw, roasted, or sautéed
Fats – like avocado, nuts, seeds, or olive oil
Flavorful sauce – tahini dressing, vinaigrette, or a creamy blend
This recipe fits the Buddha bowl model and serves as a satisfying, well-balanced vegetarian meal.
There are so many options! You can pair rice with:
Roasted or stir-fried vegetables
Beans, chickpeas, lentils, or tofu
Greens or fresh herbs
Dressings or sauces for flavor and moisture
Nuts or seeds for crunch and healthy fats
This bowl includes chickpeas, carrots, onion, herbs, and a lemon tahini sauce to tie it all together.
Yes! Rice bowls can be a very nutritious option, especially when they’re built with whole grains, fiber-rich vegetables, and plant-based proteins. This particular bowl is balanced with carbs (rice), protein (chickpeas), fats (tahini and optional avocado or nuts), and antioxidants from colorful veggies and herbs. It’s filling, flavorful, and supports long-lasting energy.
📖 Recipe
Vegetarian Rice Bowls with Roasted Carrots and Chickpeas
Equipment
- Pot with lid or Instant Pot (for cooking rice)
- Oven
- Baking sheet
- Mixing bowls
- whisk
Ingredients
Bowls:
- 1 cup dry brown basmati rice (see note)
- 2 tablespoons grapeseed oil (or cooking oil of choice)
- 1 tablespoon cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon maple syrup
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 pound carrots, chopped into long strips, roughly 4-inches long by ½-inch thick (about 7 medium carrots)
- 1 medium red onion, peeled and quartered
- 1 ¼ cups cooked chickpeas 1 (15-ounce) can, drained and rinsed
Lemon Tahini Sauce:
- ¼ cup tahini
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1 teaspoon maple syrup
- 4 tablespoons water or as needed to thin
- Salt and pepper to taste
Optional for Serving:
- Sliced avocado
- Fresh mint
- Fresh basil
- Chopped walnuts
- Lemon wedges
Instructions
Prepare the Bowls:
- Preheat the oven to 450 degrees Fahrenheit and prepare a baking sheet.
- Cook the rice according to package instructions (or see note for stovetop and Instant Pot preparations).
- Whisk grapeseed oil, cider vinegar, cumin, maple syrup, ginger, salt, and pepper.
- Spread carrots and onion on the baking sheet and drizzle half of the sauce on top. Use your hands to toss the vegetables with the sauce until they’re evenly coated.
- Transfer the baking sheet to the oven and roast for 15 minutes, or until the bottoms of the vegetables are browned.
- After 15 minutes, remove the baking sheet from the oven. Add the chickpeas to the baking sheet with the vegetables and pour the remaining sauce on top. Toss until the vegetables and chickpeas are evenly coated.
- Return the baking sheet to the oven and roast for another 15 minutes, or until the vegetables are tender and browned.
Prepare the Lemon Tahini Sauce:
- In the meantime, whisk tahini, lemon peel, lemon juice, garlic, and maple syrup. Gradually whisk in water one tablespoon at a time until you reach a sauce consistency. (The sauce should be thick and creamy but easy to pour.) Add salt and pepper to taste.
Serve:
- Divide the cooked rice, vegetables, and chickpeas between bowls. Drizzle Lemon Tahini Sauce on top of each bowl.
- Serve with avocado, mint, basil, walnuts, and lemon wedges if desired.
