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pesto rice bowl with roasted veggies

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. Gluten free and vegan. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Servings 2
Calories 600 kcal

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

Instructions
 

  • Preheat the oven to 425 degrees. 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 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!

Nutrition

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