Roasted Root Vegetable Over Cauliflower Rice

Roasted Root Vegetable Entrée Over Cauliflower Rice

I’ve been playing around with basic rice bowls and root vegetables lately. If you’ve seen my recipe for Butternut Squash Soup then you know I’m pretty much obsessed with fall foods and roasted veggies. Don’t get me wrong, I love a fresh summer salad, but Fall will always have my heart.

This Roasted Root Vegetable Over Cauliflower Rice is quick and breezy to prep. I love the ease of walking away from a meal, cooking it that is. Especially relevant, roasting is great for the house person or stay-at-home mom/dad because it allows you the freedom to do a ton of other stuff as you wait to plate. Furthermore, seasonal veggies are so accessible to almost any region. Hit up your local farmers market and see what they have seasonally. Many of the proprietors will be able to tell you what they stock, and when, so you can prepare menus a couple weeks out.

Cauliflower rice is simple and quick to make. Once you get these simple steps down, the possibilities are endless. Most of all, food in bowl form is such a relief. It plates beautifully and it’s often the easiest style to prepare.



Roasted Root Vegetable Entrée Over Cauliflower Rice

I hope you enjoy this recipe for Roasted Root Vegetable Entrée Over Cauliflower Rice.

Roasted Root Vegetable Entrée Over Cauliflower Rice

Print Recipe
Serves: 6 Cooking Time: 1 hour


  • 3 Large carrots, cut into 1" pieces
  • 2 Sweet potatoes
  • 2 Golden beets
  • 2 Large beets
  • 1 Large red onion
  • 1 Acorn squash
  • 6 cloves garlic
  • 3 tbsp. Olive oil
  • Salt & Pepper to taste



Preheat your oven to a roasting temp of 425 °F


Cut all your veggies. Wash and scrub the beets and dice into 1" cubes, quarter the onions, slice the peeled and deseeded squash into 1/2" slices, slice or cube the sweet potatos, and dice the carrots


Toss the veggies in the olive oil, spread on a foiled rimmed baking sheet. I did two rounds (2 sheets) at 45 minutes each. Make sure to toss/ turn over your veggies halfway through


Remove from oven and serve over a rice, quinoa, or cauliflower rice. Try it with my Dill and Parsley Cashew Sauce!


This recipe wins for meal prep because—if it's just you and a roomie/ spouse—this can be lunch for a week! Bring it to spice up your bland side-salad at the office! I absolutely love sending my husband to work with additions like these. A side of roasted veggies can go a long way, and your pocketbook will notice too! Waaaay better to spend $6 on lunch every day than $15!

You Might Also Like


  • Reply
    Cauliflower Rice for Lazy People | Thorn and Thimble
    February 24, 2017 at 9:14 pm

    […] for my favorite starches. This Cauliflower Rice can be used as a rice replacement in almost any rice dish. You can add butter, cheese, or a vegan alternative like nutritional yeast to flavor […]

  • Reply
    August 1, 2017 at 5:51 pm

    So good! I threw in a sprinkle of ginger and curry when mixing the veggies in oil. The spices blended perfectly with the dill/parsley cashew sauce! Super easy to make, which is a big bonus. Thanks for posting this recipe!

Leave a Reply