Spring Bliss Bowls with Pesto Rice Recipe

Yields: 4 servings
Prep time: 20 minutes
Cook time: 45-50 minutes


For the roasted vegetables

  • 1 (10oz) bag cauliflower florets, trimmed
  • 3 small golden beets, peeled and chopped
  • 1 bunch radishes, trimmed and quartered (or halved if small)
  • 1/2 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2-3 tablespoons extra virgin olive oil
  • 1/2 teaspoon seasoned salt (or regular salt)
  • 1/4 teaspoon black pepper

For the pesto rice

  • 1 cup short grain brown rice
  • 1 3/4 cup water
  • 1/3 cup prepared basil pesto (see notes for homemade option)

For the topping

  • 1/4 cup prepared basil pesto
  • 2 tablespoons chicken or vegetable broth
  • 1/4 cup pepitas or pumpkin seeds (optional)


  • Large bowl
  • 2 large baking sheets
  • Medium saucepan with lid


1. Roast the vegetables

  • Preheat oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with foil or parchment paper for easy cleanup.
  • Prep the veg: Toss the cauliflower with 1 tablespoon of olive oil, 1/4 teaspoon seasoned salt, and half of the black pepper. Spread evenly on one baking sheet. Repeat the process with beets on the same baking sheet, keeping them separated.
  • Prep the radishes and asparagus: Toss the radishes and asparagus together in the bowl with the remaining olive oil, seasoned salt, and pepper. Spread them on the second baking sheet.
  • Roast: Roast the vegetables for 25-30 minutes, or until tender and lightly browned. Beets might take a bit longer depending on size.

2. Cook the rice

  • Rinse and combine: Rinse the brown rice in a fine mesh sieve. Combine the rice, water, a drizzle of olive oil and a pinch of salt in a medium saucepan.
  • Cook: Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 minutes. Check if any liquid remains; if so, cook for an additional 5 minutes.
  • Rest and fluff: Remove the pot from the heat and let it sit, covered, for 7 minutes. Then fluff the rice with a fork.
  • Add pesto: Stir in 1/3 cup of pesto into the warm rice.

3. Prepare the topping

  • Mix: In a small bowl, whisk together the remaining 1/4 cup of pesto and the broth.

4. Assemble the bowls

  • Portion the rice: Divide the pesto rice among four bowls.
  • Add the veg: Top with equal portions of the roasted vegetables.
  • Drizzle the sauce: Drizzle the pesto-broth mixture over each bowl.
  • Garnish: Sprinkle with pepitas or pumpkin seeds (if using) for added crunch.

Important Things

Homemade pesto: For an even fresher flavor, make your own pesto! Blend fresh basil, pine nuts (or walnuts), Parmesan cheese, garlic, olive oil, and a squeeze of lemon juice in a food processor.

Customize: Swap out vegetables based on what’s in season or your preference. Try broccoli, zucchini, bell peppers, or snap peas!

Protein boost: Add grilled chicken, tofu, or shrimp for an extra protein punch.

Meal prep: These bowls are perfect for meal prep. Prepare and store components separately to assemble throughout the week.


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