Asparagus Rice Bowl with Almond Pesto

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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

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

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