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Asparagus Rice Bowl with Almond Pesto

Published April 5, 2019
2 minute read
Asparagus Rice Bowl with Almond Pesto
Published April 5, 2019
2 minute read
In This Article

This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy can be tempting.

Asparagus Rice Bowl with Almond Pesto

Ingredients

Brown Rice:

  • 2 cups (400g) cooked long-grain brown rice

Roasted Asparagus:

  • 1 bunch asparagus (about 14 stalks)
  • Drizzle of olive oil
  • Pinch of salt and pepper
  • 5 large cloves of garlic, minced
  • 1 lemon, cut into slices

Vegan Pesto:

  • 2 cloves garlic, minced
  • 2/3 cup (13g) fresh basil
  • Juice from 1 lemon
  • 1/2 tablespoon nutritional yeast
  • 1/4 cup (40g) raw almonds
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • Pinch of salt and pepper

Toppings for the Bowls:

  • 1/3 cup (50g) sliced almonds, dry toasted in a pan
  • Black pepper
  • Fresh lemon slices

Directions

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, spread out the asparagus stalks. Drizzle with a little olive oil, sprinkle a pinch of salt and pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.

Bake asparagus in the oven for 15-20 minutes, or until slightly tender.

Vegan Pesto:

While the asparagus is roasting, make the pesto. Add all pesto ingredients into a high-speed food processor and process on high until the pesto is smooth.

Putting it all Together:

In a mixing bowl, mix two cups cooked brown rice with the pesto.

To assemble the bowls (recipe serves two), add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and fresh lemon slices, if desired. Serve and enjoy!

Serves: 2 Serving Size: 1 bowl

Nutrition (per serving, without toppings): Calories: 478; Total Fat: 23g; Saturated Fat: 3g; Monounsaturated Fat: 11g; Cholesterol: 0mg; Sodium: 294mg; Carbohydrate: 57g; Dietary Fiber: 9g; Sugar: 5g; Protein: 12g

Nutrition Bonus: Potassium: 516mg; Iron: 25%; Vitamin A: 32%; Vitamin C: 55%; Calcium: 12%

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