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Roasted Vegetable Rice Bowls with Jammy Egg and Pesto

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 bowls
Calories 650
A vibrant and wholesome bowl combining roasted vegetables, perfectly cooked eggs, rice, and pesto for a satisfying meal.

Ingredients

Vegetables

  • 1 small sweet potato (chopped)
  • 1 small cauliflower (chopped into florets)
  • 1 medium zucchini (chopped)
  • 2 large carrots (chopped)
  • ½ red onion (chopped)
  • 1 small yellow squash (chopped)
  • ½ red bell pepper (cut into matchsticks)
  • 2 to 3 Tbsp avocado oil
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • 1 cup cooked rice (of choice)
  • ½ cup pesto sauce (of choice)
  • ¼ cup raw pumpkin seeds

Instructions 

  • Preheat oven to 400°F (200°C). Toss vegetables with oil, salt, and garlic powder; roast for 18-20 minutes.
  • Cook eggs in boiling water for 6 minutes, then chill in ice bath for 15 minutes before peeling.
  • Divide rice into bowls, top with roasted vegetables, halved eggs, pumpkin seeds, and drizzle with pesto.

Notes

For extra flavor, add a squeeze of lemon or a sprinkle of cheese.
Calories: 650kcal
Cost: $15
Course: Main Course
Keyword: Egg, Pesto, Rice, Vegetables