This vegan pesto rice bowl consists of brown rice covered in a bright and herby pesto topped with roasted veggies and chickpeas coated in salty umami flavors. An incredibly tasty lunch or dinner that is ready in less than 40 minutes (and makes for delicious leftovers too).
This vegan pesto rice bowl may be one of my favorite recipes ever. The veggies and chickpeas are tossed in a simple sauce of coconut aminos, garlic, salt, and pepper. After being roasted until almost charred, they can be devoured by the spoonful. However, adding them to the brown rice mixed with pesto completes this dish (along with a sprinkle of sunflower seeds) and takes the satisfaction level to a whole new tier of goodness. This rice dish also makes for great leftovers, making the prep work totally worth it.
Need a few other ideas for lunch or dinner? Check out some other main dishes here. Some of my favorites are;
- Quinoa and Lentil Bowl with Tahini Sauce
- Easy Greek Salad with Chickpeas and Vegan Feta
- 10-Minute Vegan Pesto Pasta Recipe (GF)
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Ingredients
- Brown rice
- Pesto (I used a store-bought pesto in this recipe, but this vegan pumpkin seed pesto is also a great option)
- Chickpeas
- Broccoli
- Brussels sprouts
- Garlic
- Coconut aminos
- Avocado oil
- Salt & pepper
- Sunflower seeds
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
How to make a pesto rice bowl with vegetables
- Prepare brown rice or use 1-2 day old brown rice that may already be in your fridge
- Prepare chickpeas and veggies; drain and rinse chickpeas. Wash, cut, and trim Brussels sprouts and add to a bowl along with broccoli florets (I used organic frozen florets) and chickpeas.
- Add coconut aminos, salt, pepper, and garlic and toss until combined. Bake on a parchment lined baking tray for 25 minutes.
- Add brown rice to a bowl with pesto and mix, then top with baked veggies.
- Sprinkle with sunflower seeds and enjoy!
Substitutions
Brown rice: short or long grain brown rice works in this recipe. Quinoa, chickpea rice, or black forbidden rice will also work.
Pesto: I used Seggiano's Raw Basil Pesto, but feel free to use your favorite store-bought or homemade vegan pesto. If you aren't a pesto fan, a drizzle of oil, garlic, salt, and cilantro could also be delicious.
Brussels sprouts: use cauliflower or more broccoli instead
Broccoli: substitute for carrots, cauliflower, green beans or leafy greens like kale instead. If using kale or spinach, sauté in a skillet instead of roasting in the oven.
Chickpeas: tofu can be substituted for the chickpeas in this recipe. However it should be also be coated in arrowroot flour as well to ensure it gets crispy when baking.
Coconut aminos: liquid aminos can also be used, however the taste will be more pungent. I recommend using coconut for a slightly sweet and mild flavor that pairs well with the pesto.
Salt: use kosher, iodized, sea salt, or Himalayan salt.
Sunflower seeds: Added for an extra crunch and a hint of nuttiness. Pumpkin seeds or hemp seeds will also work.
Variations
This vegan pesto rice bowl can also be made with leafy greens sautéed in coconut aminos, garlic, salt, and pepper.
Crispy baked kale can also be added for additional texture, add kale massaged in the same mix of ingredients as the other veggies (and listed above) and add to the oven for the last 8 minutes of baking.
Feeling cheesy? Top with a sprinkle of your favorite non-dairy parmesan or mozzarella or nutritional yeast.
For additional nutrients and protein, top with hemp seeds or baked tofu.
Storing ingredients for a vegan pesto rice bowl
Brussels sprouts, broccoli, and chickpeas can be stored in the same container in the fridge for 3-5 days. Plain brown rice will last for up to a week in the fridge. Store-bought pesto usually lasts for 1-2 weeks in the fridge (read the label to make sure). To reheat, scoop desired amounts into bowl and place in the microwave for 30 seconds to 1 minute. Alternatively, warm the rice and veggies on the stovetop, place in a bowl, and then stir in pesto. Don't forget the sunflower seeds as the finishing touch!
📋 Recipe
Vegan Pesto Rice Bowl
Ingredients
Greens + Chickpeas
- 1 ¼ cup chickpeas, drained and rinsed
- 1 ½ cup Brussels sprouts, trimmed and cut into thirds or fourths
- 1 ½ cup broccoli florets, fresh or frozen (I used frozen)
- 3 cloves garlic, minced
- 2 ½ tablespoons coconut aminos
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For each bowl
- 1 cup cooked brown rice, prepare if needed according to package instructions or use 1-2 day old leftovers
- 1 heaping tablespoon of your favorite store-bought pesto (I used Seggiano's)
- 2-3 tablespoons sunflower seeds
Instructions
- Line and baking sheet with unbleached parchment paper and preheat oven to 400 °F
- Wash and trim the ends off of the Brussels sprouts, then cut each vertically into thirds (or fourths depending on the size). Add to a bowl with chickpeas and broccoli florets. Add coconut aminos, oil, garlic, salt, and pepper. Stir until coated.
- Pour onto baking sheet and bake for 25 minutes or until the chickpeas are golden and the Brussels sprouts and broccoli have a slightly charred look to them.
- Warm rice and add pesto. Mix until combined, then top with desired amount of the roasted chickpeas, broccoli, and Brussels sprouts. Add a sprinkle of sunflower seeds and enjoy!
Notes
Vegan store-bought pesto options
- Seggiano's raw basil pesto (available at Whole Foods (in the pasta/sauces isle), Amazon, and directly through their website).
- Trader Joe's Vegan Kale, Cashew, and Basil pesto
- Do Anything kale pesto and beet pesto (available at Wegman's, Instacart, The Fresh Market, and directly through their website)
- Gotham Greens vegan pesto (available at Whole Foods, Sprouts, and through their website)
Shannon says
This recipe was simple to make and delicious to eat! I had the first bowl without vegan pesto because I didn’t have any and it was awesome. The pesto brings my two favorite vegetables (broccoli and Brussels) to next level status!