This contemporary, but homey, vegan rice bowl will get a healthy dose of taste from an almond-basil pesto and contemporary lemon slices. It’s a chief instance of how wholesome meals could be tempting.
Lively time: 25 minutes | Whole time: half-hour
Asparagus Rice Bowl with Almond Pesto
Substances
Brown Rice:
2 cups (400g) cooked long-grain brown rice
Roasted Asparagus:
1 bunch asparagus (224g, about 14 stalks)
1 tbsp olive oil
¼ tsp tsp saltÂ
â…› tsp black pepper
5 giant cloves of garlic, minced
1 lemon, reduce into slices
Vegan Pesto:
2 cloves garlic, minced
2/3 cup (16g) contemporary basil
Juice from 1 lemon
1/2 tbsp dietary yeast
1/4 cup (35g) uncooked almonds
2 tbsp olive oil
2 tbsp water
¼ tsp tsp saltÂ
â…› tsp black pepper
Toppings (optionally available):
1/3 cup (50g) sliced almonds, dry toasted in a pan
Black pepper
Contemporary lemon slices
Instructions
Roasted Asparagus:
Preheat the oven to 425°F (218°C).
Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, unfold out the asparagus stalks. Drizzle with somewhat olive oil, and sprinkle with salt, pepper, and the minced garlic. Utilizing a spoon (or fingers), combine the asparagus stalks so all the things is evenly coated, after which reassemble in a neat row. Prime asparagus with the lemon slices.
Bake asparagus within the oven for 15-20 minutes, or till barely tender.
Vegan Pesto:
Whereas the asparagus is roasting, make the pesto. Add all pesto substances right into a high-speed meals processor or blender and course of on excessive till the pesto is easy.
Placing all of it Collectively:
In a mixing bowl, mix cooked brown rice with the pesto.
To assemble the bowls, add a cup of the pesto rice into every. Add in half the asparagus, and high with the dry-toasted almonds, black pepper, and contemporary lemon slices, if desired. Serve and luxuriate in!
Serves: 2Â |Â Serving Measurement:Â 1 bowl
Diet (per serving, with out toppings): Energy: 575; Whole Fats: 32g; Saturated Fats: 4g; Monounsaturated Fats: 21g; Polyunsaturated Fats: 5g; Ldl cholesterol: 0mg; Sodium: 605mg; Carbohydrate: 64g; Dietary Fiber: 10g; Sugar: 4g; Protein: 13g
Diet Bonus: Potassium: 703mg; Iron: 21%; Vitamin A: 21%; Vitamin C: 79%; Calcium: 14%
Initially revealed April 5, 2019; Up to date March 2026
