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Brown Rice Pesto Bowls

with Artichoke Hearts & Parmesan Cheese

lunch

10 minutes or less Seasonal Menu Quick and Easy Summer Recipes Winter Recipes Gluten-Free Soy-Free Italian Grain Bowl Nuts Lunch Spring Recipes
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
630
FAT
22g
CARBOHYDRATES
92g
PROTEIN
12g

MAIN INGREDIENTS

  1. 16 oz precooked brown rice
  2. 13.5 oz artichoke hearts
  3. ¼ cup Kalamata olives
  4. ¼ cup vegan basil pesto
  5. 2 tbsp Follow Your Heart® Soy-Free Vegan Parmesan
  6. For full ingredient list, see Nutrition.
Allergens: tree nuts
Nutrition

INSTRUCTIONS

1
Prepare the bowl

Make a 2 inch tear in the top of the brown rice bag and microwave for 1 minute. Drain the artichoke hearts.

2
Serving

Divide the brown rice into 2 servings. Add basil pesto and stir to combine. Check the olives for pits and remove if present. Top with artichoke hearts, olives, and parmesan.