Roasted Veggie Rice Bowls with Pesto.

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

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.

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!

Disclosure: This post contains affiliate links. 

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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

• 1/2 cup brown rice
• 1 red onion chopped
• 6 ounces white button mushrooms sliced
• 5 carrots peeled and chopped
• 3 Tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the pesto:

• 2 cups spinach leaves packed
• 3 cloves garlic
• 1/4 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 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 5g31%

Sodium 720mg31%

Potassium 1151mg33%

Carbohydrates 61g20%

Fiber 8g33%

Sugar 11g12%

Protein 9g18%

Vitamin A 28290IU566%

Vitamin C 27.6mg33%

Calcium 117mg12%

Iron 2.8mg16%

* 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: