Roasted Vegetable Forbidden Rice Bowls

Name: Roasted Vegetable Forbidden Rice Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 to 4 people
Ingredients: 1 bunch carrot tops; 1 cup fresh basil; 2/3 cup raw walnuts; 3 tablespoons nutritional yeast; 2 tablespoons cider vinegar; 3/4 teaspoon sea salt; 2/3 cup olive oil; 1 large zucchini squash; 1 large patty pan squash; 1 bunch heirloom carrots; 1 large sweet potato; 3 to 4 cups cooked forbidden rice; 1.5 cups heirloom cherry tomatoes; 2 ounces microgreens; 4 to 8 large eggs

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
3 to 4 people
Calories
587 kcal
Cuisine
American

Roasted Vegetable Forbidden Rice Bowls

Tyler Espinosa

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Roasted vegetables, forbidden rice and homemade carrot top pesto comprise these delicious bowls

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Ingredients

Servings

Carrot Top Pesto

1 bunch carrot tops about 1.5 cups chopped
1 cup fresh basil
2/3 cup raw walnuts
3 tablespoons nutritional yeast see note*
2 tablespoons cider vinegar
3/4 teaspoon sea salt
2/3 cup olive oil see note**

Roasted Vegetable Forbidden Rice Bowls

1 large zucchini squash chopped
1 large patty pan squash chopped
1 bunch heirloom carrots tops removed
1 large sweet potato chopped
3 to 4 cups cooked forbidden rice
1.5 cups heirloom cherry tomatoes
2 ounces microgreens
4 to 8 large eggs soft or hard boiled

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Instructions

Make the Carrot Top Pesto

Add pesto ingredients minus the oil to a food processor and pulse until roughly chopped. Leaving the food processor on, slowly stream the olive oil through the opening of the top. Taste pesto for flavor and add more sea salt and/or cider vinegar to taste. Transfer to a sealable container or jar and refrigerate until ready to use.

Prepare the Roasted Vegetable Bowls

Preheat the oven to 415 degrees F.
Spread the chopped zucchini, patty pan squash, heirloom carrots, and sweet potato over 2 large baking sheets. Lightly drizzle with olive oil and sprinkle with sea salt. Use your hands to toss everything together so that the vegetables are coated with oil. Roast for 25 to 35 minutes, until vegetables reach desired doneness, giving the vegetables a stir or shake halfway through roasting.
Divide the rice between 3 or 4 large bowls. Top with roasted vegetables, cherry tomatoes, microgreens, and hard or soft boiled eggs. Drizzle with desired amount of carrot top pesto, and serve!

Notes

*Use 1 cup parmesan cheese for an un-paleo version
**Use 1/3 to 2/3 cup olive oil, depending on desired pesto sauce consistency.
If you aren't sensitive to garlic, add 1 to 2 cloves raw or roasted garlic to the pesto.
You can use your favorite homemade or store-bought pesto sauce instead of the carrot top pesto if you'd like.