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