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Home » Main Dishes » Roasted Veggie Rice Bowls with Pesto.

Roasted Veggie Rice Bowls with Pesto.

Mar 9, 2018 · Modified: Jan 8, 2021 by Kelly Roenicke · 3 Comments

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roasted veggie bowls

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

pesto rice bowl with roasted veggies

Sometimes it’s hard to get excited about vegetables in the winter months. You know what I mean?

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.

rice bowl with roasted veggies

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 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.

You can change the veggies in this recipe if you want – feel free to add your favorites. As we head into spring, some roasted asparagus might be a nice addition!

roasted vegetable and brown rice bowl

Disclosure: This post contains affiliate links. 

pesto rice bowl with roasted veggies
5 from 1 vote
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Roasted Veggie Rice Bowls with Pesto.

These roasted veggie rice bowls are loaded with mushrooms, carrots, and a fresh and bright pesto sauce. Gluten free and vegan. 

Course Entree
Cuisine Dairy Free, gluten free, vegan.
Keyword vegan dinner recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 600 kcal
Author Kelly Roenicke

Ingredients

  • 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
US Customary - Metric

Instructions

  1. Preheat the oven to 425 degrees. Line a rimmed cookie sheet with parchment paper. 

  2. Place the sliced carrots, mushrooms, and red onion on the sheet, and drizzle with olive oil. Bake at 425 degrees for 25-30 minutes, stirring occasionally. 

  3. Once the vegetables go in the oven, prepare the brown rice according to package instructions. 

  4. 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. 

  5. 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!

Nutrition Facts
Roasted Veggie Rice Bowls with Pesto.
Amount per Serving
Calories
600
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
5
g
31
%
Sodium
 
720
mg
31
%
Potassium
 
1151
mg
33
%
Carbohydrates
 
61
g
20
%
Fiber
 
8
g
33
%
Sugar
 
11
g
12
%
Protein
 
9
g
18
%
Vitamin A
 
28290
IU
566
%
Vitamin C
 
27.6
mg
33
%
Calcium
 
117
mg
12
%
Iron
 
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.

These roasted veggie rice bowls are:

  • gluten free, vegan, and top 8 allergen free
  • a great lunch or dinner
  • a nice way to get lots of vegetables into your diet

Watch the video below to see how easy it is to make nut free pesto:

rice bowl with carrots mushrooms pesto

Related

« Cheeseburger Soup (Gluten Free, Dairy Free).
Roasted Carrots, Potatoes, and Onions. »

Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Nut Free, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Legume Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Tina

    October 28, 2018 at 4:52 pm

    I have not made this recipe yet but want to try it out. First I have some questions. The video link for pesto uses nutritional yeast yet your recipe doesn’t. Is this correct? Also I only know pesto as the basil, garlic and pine nut flavour. I am assuming this pesto has a totally different flavour then? If so how much bottled pesto should I use as a replacement to your pesto recipe?

    Reply
  2. Janene

    June 23, 2018 at 2:49 am

    5 stars
    Thank you for this idea. I think it’s perfect for a no-fuss vegetarian meal.

    Reply
    • Kelly Roenicke

      July 02, 2018 at 12:26 pm

      I hope you love it!

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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