Roasted Vegetable Rice Bowls with Jammy Egg and Pesto

Name: Roasted Vegetable Rice Bowls with Jammy Egg and Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 bowls
Ingredients: 1 small sweet potato; 1 small head cauliflower; 1 medium zucchini; 2 large carrots; ½ red onion; 1 small yellow squash; ½ red bell pepper; 2 to 3 Tbsp avocado oil; 1 tsp garlic powder; ½ tsp sea salt; 4 to 6 eggs; 1 cup cooked rice of choice; ½ cup pesto sauce of choice; ¼ cup raw pumpkin seeds

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 bowls
Calories
635 kcal
Course
Main Course
Cuisine
American

Roasted Vegetable Rice Bowls with Jammy Egg and Pesto

Tyler Espinosa

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A big, vibrant bowl of roasted veggies and rice makes for a satisfying meal!

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Ingredients

Servings

Roasted Vegetables:

1 small sweet potato chopped
1 small head cauliflower chopped into florets
1 medium zucchini chopped
2 large carrots chopped
½ red onion chopped
1 small yellow squash chopped
½ red bell pepper cut into matchsticks
2 to 3 Tbsp avocado oil
1 tsp garlic powder
½ tsp sea salt

For the Bowls:

4 to 6 eggs
1 cup cooked rice of choice
½ cup pesto sauce of choice
¼ cup raw pumpkin seeds

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Instructions

Prepare your pesto sauce of choice (or skip if using store-bought), and cook your rice according to package instructions.
Preheat the oven to 400 degrees F.
Spread the chopped vegetables on a large baking sheet (or two baking sheets if necessary), and drizzle liberally with avocado oil, sea salt, and garlic powder. Use your hands to toss everything together until all of the vegetables are coated in oil and seasoning.
Bake on the center rack of the preheated oven for 18 to 20 minutes, or until the vegetables have a golden-brown color to them and a bit of char.
While the vegetables are roasting, cook the eggs. First, prepare an ice bath for the eggs for when they are finished cooking. To do so, fill a mixing bowl with ice, then fill with water and set aside. Bring a pot of water to a full boil, then use a slotted spoon to gently place each egg inside the pot. Cook for 6 minutes (or up to 10 minutes for fully cooked yolks), then immediately remove the eggs from the boiling water using the slotted spoon and place them in the ice bath. Allow eggs to chill at least 15 minutes in the ice bath before peeling.
Divide the rice between two large bowls, followed by the roasted vegetables, 6-minute eggs, and pumpkin seeds. Drizzle with desired amount of pesto sauce, and enjoy.