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Rainbow Bowls with Sea Asparagus Pesto

These roasted vegetables join brown rice and sea asparagus to create a "rainbow bowl" from land to sea.

Course Main Course
Cuisine American
Keyword pesto, sea asparagus
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 1/2 head yellow cauliflower
  • 1/2 small butternut squash
  • 2 medium carrots
  • 1 red bell pepper
  • 1/2 large red onion
  • 6 stalks broccolini
  • 2 tbsp extra virgin olive oil
  • 2 cups cooked brown rice
  • 1 4-ounce jar Foraged & Found Sea Asparagus Pesto
  • Additional olive oil, salt, and pepper to garnish, as desired

Instructions

  1. Preheat the oven to 350 degrees F. Prepare the vegetables: Chop the cauliflower into bite-sized florets. Peel, seed, and cut the butternut squash into cubes. Peel the carrots and cut into 1-inch thick diagonal slices. Core and seed the pepper and cut it into strips. Peel the onion and cut it into large wedges. Chop the broccolini into bite-sized florets. Spread the vegetables out onto a large baking sheet and drizzle with the olive oil. Roast for about 30 minutes, or until the vegetables are tender and just beginning to brown.

  2. Meanwhile, take the cooked (warm) rice and mix with approximately 2 tablespoons of the sea asparagus pesto. Divide the rice, 1/2 cup per bowl, among four bowls.

  3. Divide the vegetables evenly among the bowls and then top each bowl with a dollop of pesto, using the remaining pesto from the jar. Garnish with additional olive oil, salt, or pepper as desired. Serve immediately.