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Pesto Rice Bowls with Root Vegetables & Seeded Avocado
2 or 6 Serving Dinner

Pesto Rice Bowls

with Root Vegetables & Seeded Avocado

Tags: Gluten-Free Soy-Free
SERVINGS
PREP & COOK TIME
30 min
CALORIES
790
FAT
40g
CARBOHYDRATES
104g
PROTEIN
19g

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INGREDIENTS

  1. ¾ cup short grain brown rice
  2. 10 oz red beets
  3. 6 oz rainbow carrots
  4. 1 avocado
  5. 2 tbsp pumpkin seeds
  6. 2 tbsp hemp seeds
  7. 1 lemon
  8. 1 oz fresh pea shoots
  9. ¼ cup vegan basil pesto
  10. 2 tsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition.
Allergens: tree nuts
Tools: Baking sheet, Small saucepan
SERVINGS
PREP & COOK TIME
30 min
CALORIES
790
FAT
40g
CARBOHYDRATES
104g
PROTEIN
19g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

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.

2
Roast the vegetables

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.

3
Prepare the avocado

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.

4
Finishing touches

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.

5
Serve

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

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