Roasted Veggie Rice Bowls with Pesto.

These roasted veggie rice bowls with pesto are a hearty and tasty lunch! This is a delicious and colorful way to eat more vegetables. 

Sometimes it’s hard to get excited about vegetables, especially in the wintertime.

In the summer, it’s so easy to eat lots of vegetables. Everything is fresh, and you’re growing your own veggies, or going to the farmer’s market – there’s inspiration everywhere.

In the winter months, it’s easy to get stuck in a rut. Or to just avoid the produce aisle, because your favorites aren’t in season yet.

These roasted veggie rice bowls are a dinner option that’s just bursting with flavor and color though! Roasting the vegetables brings out extra flavor, and the fresh pesto sauce is a great topping that adds some lemon and garlic to zest things up. (Don’t worry, the pesto is nut free and dairy free!) This version uses lemon juice, but if you want it to have that cheesy, savory flavor, add some nutritional yeast.

Disclosure: This post contains affiliate links. 

Recipe

Roasted Veggie Rice Bowls with Pesto.

Kelly Roenicke

These roasted veggie rice bowls are loaded with mushrooms, carrots, and a fresh and bright pesto sauce. This is a gluten free and vegan main dish that you'll love. 

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Entree

Cuisine Dairy Free, gluten free, vegan.

Servings 2

Calories 600 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ½ cup brown rice
• ▢ 1 red onion chopped
• ▢ 6 ounces white button mushrooms sliced
• ▢ 5 carrots peeled and chopped
• ▢ 3 Tablespoons olive oil
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon pepper

For the pesto:

• ▢ 2 cups spinach leaves packed
• ▢ 3 cloves garlic
• ▢ ¼ teaspoon salt
• ▢ 1 Tablespoon lemon juice
• ▢ 2 Tablespoons olive oil

Instructions

 

• Preheat the oven to 425 degrees F. Line a rimmed cookie sheet with parchment paper. 
• Place the sliced carrots, mushrooms, and red onion on the sheet, and drizzle with olive oil. Bake at 425 degrees F for 25-30 minutes, stirring occasionally. 
• Once the vegetables go in the oven, prepare the brown rice according to package instructions. 
• About 5 or 10 minutes before the vegetables and rice are done cooking, make the pesto sauce. Place the spinach, garlic, salt, lemon juice, and olive oil in a food processor and blend until smooth and combined. Taste and add more salt or pepper if needed. 
• When the rice and vegetables are done, divide among two plates. Top with some of the pesto. (You may have extra pesto left over). Enjoy!

Notes

Store leftovers in the refrigerator. They should stay fresh for up to 3 days. 

Be sure to reheat rice to steaming before serving leftovers.

Nutrition

Calories: 600kcalCarbohydrates: 61gProtein: 9gFat: 37gSaturated Fat: 5gSodium: 720mgPotassium: 1151mgFiber: 8gSugar: 11gVitamin A: 28290IUVitamin C: 27.6mgCalcium: 117mgIron: 2.8mg

Keyword easy

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