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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%

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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