Yields: 4 servings
Prep time: 20 minutes
Cook time: 45-50 minutes
Ingredients
For the roasted vegetables
- 1 (10oz) bag cauliflower florets, trimmed
- 3 small golden beets, peeled and chopped
- 1 bunch radishes, trimmed and quartered (or halved if small)
- 1/2 bunch asparagus, trimmed and cut into 2-inch pieces
- 2-3 tablespoons extra virgin olive oil
- 1/2 teaspoon seasoned salt (or regular salt)
- 1/4 teaspoon black pepper
For the pesto rice
- 1 cup short grain brown rice
- 1 3/4 cup water
- 1/3 cup prepared basil pesto (see notes for homemade option)
For the topping
- 1/4 cup prepared basil pesto
- 2 tablespoons chicken or vegetable broth
- 1/4 cup pepitas or pumpkin seeds (optional)
Equipment
- Large bowl
- 2 large baking sheets
- Medium saucepan with lid
Instructions
1. Roast the vegetables
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with foil or parchment paper for easy cleanup.
- Prep the veg: Toss the cauliflower with 1 tablespoon of olive oil, 1/4 teaspoon seasoned salt, and half of the black pepper. Spread evenly on one baking sheet. Repeat the process with beets on the same baking sheet, keeping them separated.
- Prep the radishes and asparagus: Toss the radishes and asparagus together in the bowl with the remaining olive oil, seasoned salt, and pepper. Spread them on the second baking sheet.
- Roast: Roast the vegetables for 25-30 minutes, or until tender and lightly browned. Beets might take a bit longer depending on size.
2. Cook the rice
- Rinse and combine: Rinse the brown rice in a fine mesh sieve. Combine the rice, water, a drizzle of olive oil and a pinch of salt in a medium saucepan.
- Cook: Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 minutes. Check if any liquid remains; if so, cook for an additional 5 minutes.
- Rest and fluff: Remove the pot from the heat and let it sit, covered, for 7 minutes. Then fluff the rice with a fork.
- Add pesto: Stir in 1/3 cup of pesto into the warm rice.
3. Prepare the topping
- Mix: In a small bowl, whisk together the remaining 1/4 cup of pesto and the broth.
4. Assemble the bowls
- Portion the rice: Divide the pesto rice among four bowls.
- Add the veg: Top with equal portions of the roasted vegetables.
- Drizzle the sauce: Drizzle the pesto-broth mixture over each bowl.
- Garnish: Sprinkle with pepitas or pumpkin seeds (if using) for added crunch.
Important Things
Homemade pesto: For an even fresher flavor, make your own pesto! Blend fresh basil, pine nuts (or walnuts), Parmesan cheese, garlic, olive oil, and a squeeze of lemon juice in a food processor.
Customize: Swap out vegetables based on what’s in season or your preference. Try broccoli, zucchini, bell peppers, or snap peas!
Protein boost: Add grilled chicken, tofu, or shrimp for an extra protein punch.
Meal prep: These bowls are perfect for meal prep. Prepare and store components separately to assemble throughout the week.
