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Roasted Vegetable Rice Bowls with Jammy Egg and Pesto
4.8 from 18 votes

Roasted Vegetable Rice Bowls with Jammy Egg and Pesto

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

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

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

    Cup of Yum
  1. Prepare your pesto sauce of choice (or skip if using store-bought), and cook your rice according to package instructions.
  2. Preheat the oven to 400 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Serving 1of 2 Calories 635kcal (32%) Carbohydrates 68g (23%) Protein 27g (54%) Fat 30g (46%) Fiber 17g (68%)

Nutrition Facts

Serving: 2 bowls

Amount Per Serving

Calories 635

% 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.