Leftover Veggie and Rice Bowl with Lemon-Dill Dressing
A vibrant, no-waste meal that transforms roasted vegetables into a refreshing bowl, brightened by a zesty lemon-dill dressing. This american-inspired quick meals ready in about 15 minutes blends cooked brown rice, mixed roasted vegetables, cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked brown rice
- 1.5 cups mixed roasted vegetables
- 1 cup cherry tomatoes
- 2 tbsp fresh dill
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup feta cheese
Instructions
- Step 1: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper in a medium bowl, then stir in 2 tbsp chopped fresh dill to create the dressing.
- Step 2: Add 2 cups cooked brown rice, 1.5 cups mixed roasted vegetables, and 1 cup halved cherry tomatoes to a large bowl, then pour the dressing over and toss gently until evenly coated.
- Step 3: Divide the mixture into two bowls, top each with 1/4 cup crumbled feta cheese, and serve immediately.
Frequently asked questions
How long does Leftover Veggie and Rice Bowl with Lemon-Dill Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Leftover Veggie and Rice Bowl with Lemon-Dill Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Leftover Veggie and Rice Bowl with Lemon-Dill Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Leftover Veggie and Rice Bowl with Lemon-Dill Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Leftover Veggie and Rice Bowl with Lemon-Dill Dressing?
American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a quick weeknight dinner. The dressing is the star!
- ★★★★★
Easy and delicious. My family loved the rice bowl, and it was ready in under 20 minutes.
- ★★★★★
This was a fantastic way to use up leftover veggies! The lemon-dill dressing made it so fresh and light.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
