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pesto rice bowl with roasted veggies

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

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.