Garlic Roasted Carrot and Potato Rice Bowl

Name: Garlic Roasted Carrot and Potato Rice Bowl
Total time: 40 min
Ingredients: 1 medium carrot, chopped; 1 medium potato, diced; 2 cloves garlic, minced; 1/2 cup rice; 1 tablespoon ketchup; 1 tablespoon olive oil; Salt and pepper to taste; 1 cup water

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40 minTotal time

easyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Olive oil Use an equal amount of canola or sunflower oil.
Ketchup Use an equal amount of tomato paste thinned with a little water.
White rice Use an equal amount of brown rice, adjusting the cooking time and water to its package directions.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein8 g

Carbohydrates78 g

Fat12 g

Fiber 5 g · Sugar 7 g · Sodium 420 mg

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A hearty and flavorful dish featuring roasted carrots and potatoes, infused with garlic and served over a bed of fluffy rice. This wholesome meal is not only satisfying but also easy to prepare, making it perfect for a quick dinner.

Main Dish

Steps

Preheat the oven to 400°F (200°C).
In a bowl, mix the chopped carrot and diced potato with olive oil, minced garlic, salt, and pepper.
Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes, or until tender and golden.
While the vegetables are roasting, rinse the rice under cold water.
In a saucepan, combine the rinsed rice and water, and bring to a boil.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked.
Stir in the ketchup into the cooked rice for added flavor.
Serve the roasted vegetables over the rice and enjoy your meal!

Tips for Garlic Roasted Carrot and Potato Rice Bowl

Cut the carrot and potato into similarly sized pieces so they finish roasting at about the same time.
Use a wide baking sheet and leave space between the vegetables; crowding can make them soften without browning.
The vegetables are ready when the edges are golden and a fork slips easily into the thickest pieces.