This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy can be tempting.
Asparagus Rice Bowl with Almond Pesto
Ingredients
Brown Rice:
- 2 cups cooked long-grain brown rice
Roasted Asparagus:
- 1 bunch asparagus (about 14 stalks)
- Drizzle of olive oil
- Pinch of salt and pepper
- 5 large cloves of garlic, minced
- 1 lemon, cut into slices
Vegan Pesto:
- 2 cloves garlic, minced
- 2/3 cup fresh basil, packed
- Juice from 1 lemon
- 1/2 tablespoon nutritional yeast
- 1/4 cup raw almonds
- 2 tablespoons olive oil
- 2 tablespoons water
- Pinch of salt and pepper
Toppings for the Bowls:
- 1/3 cup sliced almonds, dry toasted in a pan
- Black pepper
- Fresh lemon slices
Directions
Roasted Asparagus:
Preheat the oven to 425°F.
Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, sprinkle a pinch of salt and pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.
Bake asparagus in the oven for 15-20 minutes, or until slightly tender.
Vegan Pesto:
While the asparagus is roasting, make the pesto. Add all pesto ingredients into a high-speed food processor and process on high until the pesto is smooth.
Putting it all Together:
In a mixing bowl, mix two cups cooked brown rice with the pesto.
To assemble the bowls (recipe serves two), add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and fresh lemon slices, if desired. Serve and enjoy!
Nutrition Information
Serves: 2 | Serving Size: 1 bowl
Per serving (without toppings): Calories: 478; Total Fat: 23g; Saturated Fat: 3g; Monounsaturated Fat: 11g; Cholesterol: 0mg; Sodium: 294mg; Carbohydrate: 57g; Dietary Fiber: 9g; Sugar: 5g; Protein: 12g
Nutrition Bonus: Potassium: 516mg; Iron: 25%; Vitamin A: 32%; Vitamin C: 55%; Calcium: 12%
The post Asparagus Rice Bowl with Almond Pesto | Recipe appeared first on Under Armour.
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