Roasted Vegetable Rice Bowls with Jammy Egg and Pesto
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
2 bowls
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Calories
635 kcal
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Course
Main Course
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Cuisine
American
Roasted Vegetable Rice Bowls with Jammy Egg and Pesto
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A big, vibrant bowl of roasted veggies and rice makes for a satisfying meal!
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Ingredients
Roasted Vegetables:
- 1 sweet potato chopped, small
- 1 cauliflower chopped into florets, small head
- 1 zucchini chopped, medium
- 2 carrot chopped, large
- ½ red onion chopped
- 1 yellow squash chopped, small
- ½ red bell pepper cut into matchsticks
- 2 to 3 Tbsp avocado oil
- 1 tsp garlic powder
- ½ tsp salt sea salt
For the Bowls:
- 4 to 6 egg
- 1 cup rice cooked
- ½ cup pesto sauce of choice
- ¼ cup pumpkin seeds raw
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.
Nutrition Information
Show Details
Serving
1of 2
Calories
635kcal
(32%)
Carbohydrates
68g
(23%)
Protein
27g
(54%)
Fat
30g
(46%)
Fiber
17g
(68%)
Nutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Serving | 1of 2 | |
| Calories | 635kcal | 32% |
| Carbohydrates | 68g | 23% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Fiber | 17g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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