Roasted Vegetable Rice Bowls with pesto sauce and 6-minute jammy eggs make for an amazing lunch or dinner! These easy bowls are loaded with flavor and variety for a nutritious meal.
If there’s one style of eating that brings me so much joy each and every time, it’s that bowl life.
Rice + veggies + protein? BOOM! Instant satisfaction.
For me, a meal isn’t a meal without animal protein and vegetables…it’s just how I thrive. Even if my protein of choice is eggs, it’s always crucial for satiating my hunger, and fiber is key to making me feel full as well.
These roasted vegetable rice bowls with jammy 6-minute eggs, pesto sauce, and pumpkin seeds, are my idea of a wicked delicious meal.
When I’m feeling the need for more protein, I just add whatever I have on hand – chicken, salmon, sliced turkey, you name it!
Let’s chat about these bowls!
Ingredients for Roasted Vegetable Rice Bowls:
Vegetables: Sweet potato, cauliflower, zucchini, carrots, onion, yellow squash, and bell pepper are my roasting vegetables of choice for these bowls. Use your favorite vegetables for roasting, such as yukon gold potatoes, broccoli, bok choy, etc.
Rice: Brown rice brings complex carbohydrates and absolute deliciousness to these rice bowls. I always use sprouted brown rice, but you can go with your favorite type. White, wild, forbidden…it all works!
Eggs: Boiling eggs for 6 minutes results in marvelously jammy egg yolks. If you love your yolks runny, you’ll appreciate this touch! Cook however many eggs you want to fulfill your protein and fat intake.
Pesto Sauce: A bowl wouldn’t be a bowl without a delicious sauce! Homemade basil pesto sauce or any type of pesto makes roasted vegetables taste extra amazing. You can also try my Roasted Beet Pesto, Spinach Pesto Sauce, or use your favorite store-bought or homemade pesto sauce.
Raw Pumpkin Seeds: Adding a little crunch to the bowls, pumpkin seeds provide a nice textural addition. You can also use walnuts, almonds, cashews, and/or skip the nuts and seeds altogether. Also feel free to use roasted (instead of raw) seeds.
How to Make Roasted Vegetable Rice Bowls:
Prepare your pesto sauce of choice (or skip if using store-bought), and cook your rice according to package instructions.
Preheat the oven to 400 degrees F.
Spread the chopped vegetables on a large baking sheet (or two baking sheets if necessary), and drizzle liberally with avocado oil, sea salt, and garlic powder. Use your hands to toss everything together until all of the vegetables are coated in oil and seasoning.
Bake on the center rack of the preheated oven for 18 to 20 minutes, or until the vegetables have a golden-brown color to them and a bit of char.
While the vegetables are roasting, cook the eggs. First, prepare an ice bath for the eggs for when they are finished cooking. To do so, fill a mixing bowl with ice, then fill with water and set aside. Bring a pot of water to a full boil, then use a slotted spoon to gently place each egg inside the pot. Cook for 6 minutes (or up to 10 minutes for fully cooked yolks), then immediately remove the eggs from the boiling water using the slotted spoon and place them in the ice bath. Allow eggs to chill at least 15 minutes in the ice bath before peeling.
Divide the rice between two large bowls, followed by the roasted vegetables, 6-minute eggs, and pumpkin seeds. Drizzle with desired amount of pesto sauce, and enjoy.
Recipe Adaptations:
- Add animal protein of choice – rotisserie or baked chicken or salmon would be great!
- Sprinkle with feta cheese if desired.
- Add avocado!
- Use your favorite sauce in place of pesto. Teriyaki Sauce, Turmeric Sauce, Roasted Red Pepper Sauce are all great!
Enjoy!
Ingredients
Roasted Vegetables:
- 1 small sweet potato, chopped
- 1 small head 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
For the Bowls:
- 4 to 6 Eggs
- 1 cup cooked rice of choice
- ½ cup pesto sauce of choice
- ¼ cup raw pumpkin seeds
Instructions
- Prepare your pesto sauce of choice (or skip if using store-bought), and cook your rice according to package instructions.
- Preheat the oven to 400 degrees F.
- Spread the chopped vegetables on a large baking sheet (or two baking sheets if necessary), and drizzle liberally with avocado oil, sea salt, and garlic powder. Use your hands to toss everything together until all of the vegetables are coated in oil and seasoning.
- Bake on the center rack of the preheated oven for 18 to 20 minutes, or until the vegetables have a golden-brown color to them and a bit of char.
- While the vegetables are roasting, cook the eggs. First, prepare an ice bath for the eggs for when they are finished cooking. To do so, fill a mixing bowl with ice, then fill with water and set aside. Bring a pot of water to a full boil, then use a slotted spoon to gently place each egg inside the pot. Cook for 6 minutes (or up to 10 minutes for fully cooked yolks), then immediately remove the eggs from the boiling water using the slotted spoon and place them in the ice bath. Allow eggs to chill at least 15 minutes in the ice bath before peeling.
- Divide the rice between two large bowls, followed by the roasted vegetables, 6-minute eggs, and pumpkin seeds. Drizzle with desired amount of pesto sauce, and enjoy.
Nutrition
Shirley
Thursday 4th of February 2021
I need more vegetables in my life...this looks like a great recipe!
Julia
Thursday 4th of February 2021
It's definitely an awesome go-to, especially for those who have a difficult time eating enough vegetables...the pesto sauce and runny egg yolk are everything :D