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Roasted Vegetable Forbidden Rice Bowls

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

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

Ingredients

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

Instructions

Make the Carrot Top Pesto
    Cup of Yum
  1. 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
  1. Preheat the oven to 415 degrees F.
  2. 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.
  3. 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.

Nutrition Information

Serving 1Bowl (of 4) Calories 587kcal (29%) Carbohydrates 47g (16%) Protein 20g (40%) Fat 38g (58%) Fiber 9g (36%) Sugar 12g (24%)

Nutrition Facts

Serving: 3to 4 people

Amount Per Serving

Calories 587

% Daily Value*

Serving 1Bowl (of 4)
Calories 587kcal 29%
Carbohydrates 47g 16%
Protein 20g 40%
Fat 38g 58%
Fiber 9g 36%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.