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!

Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine American

Keyword gluten free, vegetarian

Method Baking

Servings

Calories 381kcal

Ingredients

1 cup short grain brown rice Lundberg Farms recommended
extra virgin olive oil
homemade seasoned salt and pepper
10 oz bag cauliflower florets trimmed into small florets
3 small golden beets trimmed, peeled, then chopped
1 bunch radishes trimmed then halved or quartered if large
1/2 bunch asparagus ends trimmed then chopped into 2” lengths
1/3 cup + 1/4 cup prepared basil pesto divided, see notes
2 Tablespoons chicken or vegetable broth
1/4 cup pepitas/pumpkin seeds

Instructions

Preheat oven to 400 degrees then line two half sheet pans with parchment paper or nonstick sprayed foil and set aside.
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.
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.
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.
Add remaining 1/4 cup pesto to a small dish with chicken or vegetable broth then stir to combine.
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.

Notes

Breakdown of total roasting times: Cauliflower/beets: 35 minutes. Radishes: 20 minutes. Asparagus: 10 minutes.
I like to keep each vegetable separated in case they cook quicker or slower then the other vegetables.
Try my Simple Vegan Pesto recipe for this dish.

Nutrition