Vegan Pesto Rice Bowl
Servings: 3 bowls
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
Depending on the thickness of your pesto, an additional tablespoon may be needed. Use enough to coat the brown rice (or to your liking). Also, make sure the rice is warm so the pesto can easily melt into it.