Vegan Pesto  Rice Bowl

Billy Rogers

notably vegan

This vegan pesto rice bowl is an obsession-worthy meal that needs to be added to your weekly rotation ASAP

"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!"

Recipe review

Prep Time: 10 min

Chickpeas, drained and rinsed Brussels sprouts Broccoli florets (fresh or frozen) Garlic, minced  Coconut aminos Avocado oil Salt + black pepper Brown rice  Vegan pesto 

Cook Time: 25 min

Ingredients

White Scribbled Underline

Step 1 

Prepare brown rice if needed (day old rice also works!) 

Step 2

Prepare chickpeas and veggies; drain and rinse chickpeas. Wash, cut, and trim Brussels sprouts and add to a bowl along with broccoli florets and chickpeas.

Add coconut aminos, salt, pepper, and garlic and toss until combined. Bake on a parchment lined baking tray for 25 minutes.

Step 3

Make the bowl: add brown rice to a bowl with pesto and mix, then top with roasted veggies & sunflower seeds.

Step 4

Check out more easy plant-based recipes at notablyvegan.com

Enjoy!