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veggie bowls with rice and herbs

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
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 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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