Roasted Veggie Bowl
Delicious bowl of health as my mom would say. Which basically means a bowl full of healthy stuff! Roasted veggies, sweet potatoes, rice and kale pesto!
- Yield: 4 1x
Ingredients
Units
Scale
- 2 cups jasmine brown or white rice
- 1 tbsp coconut oil
- 1 head cauliflower (florets cut into 1/4 inch slices)
- 3 small sweet potatoes (cut into pieces)
- 2 red bell pepper (cut into pieces)
- olive oil
- salt and pepper
- chopped parsley for topping
Toppings
- store-bought or homemade pesto
- salt, pepper & crushed red pepper
Instructions
- Pre-heat oven to 400F.
- To cook rice in the instant pot, add the 2 cups rice, 2.5 cups water, 1 tbsp coconut oil. Close and seal the lid. Select the rice setting.
- Cut cauliflower florets into 1/4 inch slices. Arrange on baking sheet, drizzle with olive oil, sprinkle with salt + pepper. Arrange in a single layer. Bake for 25-30 minutes, periodically testing for doneness.
- Cut sweet potato into one-inch pieces. Arrange cauliflower, sweet potatoes and bell pepper on baking sheets. You will likely need 4 baking sheets or will need to roast the veggies in batches. Drizzle all veggies with olive oil, sprinkle with salt + pepper and bake for 20-25 minutes. Cauliflower should be tender with golden brown edges. Sweet potatoes and bell pepper should be tender, cook longer if necessary.
- Divide rice evenly amongst 4 bowls. Top each bowl with veggies, pesto and crushed red pepper. Lastly, sprinkle with parsley, if using.
Find it online: https://www.figjar.com/roasted-veggie-bowl/