Pesto Rice Bowls

Preheat the oven to 400°F. Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes.

Peel the beets and slice into thin wedges, about ½ inch thick. Peel the carrots and slice on the diagonal. Transfer vegetables to a baking sheet, toss with 2 tsp olive oil and a pinch of salt and pepper, and roast until tender, about 15 to 20 minutes.

Halve the avocado and remove the pit. Thinly slice the flesh. Roughly chop the pumpkin seeds. Mix the chopped pumpkin seeds and hemp seeds on a plate with ½ tsp salt. Add the avocado slices and toss to coat.

Halve the lemon and add the juice from half to the pea shoots, directly on a cutting board. Sprinkle with salt and toss. Stir the remaining lemon juice and basil pesto into the cooked brown rice and season with salt to taste.

Divide the pesto brown rice between large bowls. Top with roasted beets and carrots, seeded avocado, and pea shoots. Dig in!