Pesto Veggie Rice Bowl
A warming, hearty and veggie-packed meal. This pesto veggie rice bowl is my go-to dinner option when I’m entertaining!
Pesto Veggie Rice Bowl
Ingredients
- 3 tbsp olive oil
- A pinch of salt
- 1 large zucchini or 2 small, chopped
- 1 red onion, chopped
- 1 large red bell pepper, chopped
- 1 head of broccoli (around 2-3 cups worth), chopped
- 1 cup of mushrooms, chopped
- 1 cup cherry tomatoes, whole
- 3 cloves of garlic, minced
- 1 cup rice
- 1 and 3/4 cup water (or the amount of water required for your brown rice to cook. Can depend based on the type of brown rice. Check your package instructions).
- 2-3 cups chopped kale
- 1/4-1/3 cup pesto
- To top (optional): hummus, avocado or roasted pine-nuts
Instructions
- Preheat your oven to 415F.
- Add all of your chopped veggies (excluding the garlic and kale) and add them to a parchment-lined baking tray.
- Drizzle with around 2 tbsp of olive oil and a sprinkle of salt. Cook in the oven for around 35 minutes or until slightly crispy.
- While the veggies are in the oven, heat 1 tbsp of olive oil over low heat in a pot.
- Add your minced garlic cloves to the olive oil and cook for around 3 minutes until fragrant.
- Add uncooked brown rice and water and bring to a boil.
- Then place a lid on the pot, turn heat to low and simmer until your rice is cooked (between 30-45 minutes depending on the rice you have).
- When rice is done cooking, add chopped kale and put lid back on the pot to let the kale wilt.
- Time to put it all together: add the oven-roasted veggies to the rice, along with the pesto and stir through.
- I like to serve this dish alongside avocado, hummus, roasted pine nuts, or baked tofu!
