iowagirleats5.0
Spring Bliss Bowls with Pesto Rice
Spring Bliss Bowls with Pesto Rice celebrate fresh spring produce in a tasty, filling bowl. Enjoy as a light and satisfying lunch or dinner!
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 1h 15m👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●pot
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Preheat oven to 400 degrees then line two half sheet pans with parchment paper or nonstick sprayed foil and set aside.
2
Add brown rice plus 1-3/4 cup water, a drizzle of extra virgin olive oil, and a sprinkling of seasoned salt to a small saucepan with a tight fitting lid. (If you are using a brand other then Lundberg, refer to the cooking instructions on your particular bag.) Bring to a boil then place a lid on top, turn heat down to low, and gently simmer for ⏱️ 40 minutes. If rice is still crunchy at the end add 2 Tablespoons water then continue to cook for 5 more minutes. Remove pot from heat then let sit and steam with the lid on for ⏱️ 7 minutes before fluffing with a fork and cooling slightly. Once slightly cooled, stir in 1/3 cup pesto.
extra virgin olive oil
3
Meanwhile, add cauliflower to a medium-sized bowl then drizzle with extra virgin olive oil and season with seasoned salt and pepper. Spread onto one half of the first sheet pan then oil/season beets in the same bowl and spread onto the other half. Roast for ⏱️ 15 minutes then stir.
extra virgin olive oil
4
While the cauliflower and beets are roasting, oil/season the radishes then spread out onto one half of the second sheet pan. Roast for ⏱️ 10 minutes with the beets/cauliflower then stir. Add oiled/seasoned asparagus to the remaining empty half of the second sheet pan then roast with all the other vegetables for ⏱️ 10 minutes, or until all the vegetables are tender.
5
Add remaining 1/4 cup pesto to a small dish with chicken or vegetable broth then stir to combine.
chicken or vegetable broth2 Tablespoons
6
Scoop pesto rice into four bowls then top each bowl with a quarter of the roasted vegetables. Drizzle with pesto sauce then top with 1 Tablespoon pumpkin seeds, if using, and serve.
Nutrition Facts
calories
381 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
7 g
sugar Content
8 g
sodium Content
977 mg
protein Content
10 g
trans Fat Content
0.003 g
cholesterol Content
3 mg
carbohydrate Content
53 g
saturated Fat Content
3 g
unsaturated Fat Content
2 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...