Condiment
Meal-Prep Roasted Vegetable Bowls with Pesto
Roasted broccoli, red peppers, and red onion turn tender and caramelized, then nestle over hearty brown rice with chickpeas. A spoonful of bright pesto ties everything together with fresh, herby richness.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 484
- Protein
- 12g
- Carbs
- 64g
- Fat
- 21g
- Fiber
- 10g
- Sugar
- 8g
- Sodium
- 460mg
Ingredients
- 3 tbsp extra-virgin olive oil, divided
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 4 cup broccoli florets
- 2 medium red bell peppers, quartered
- 1 cup sliced red onion
- 3 cup cooked brown rice
- 1 (15 ounce) can chickpeas, rinsed
- 4 tbsp prepared pesto
Instructions
- Preheat oven to 450 degrees F.
- Whisk 2 tablespoons oil, garlic powder, salt and pepper together in a large bowl. Add broccoli, peppers and onion; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender, about 20 minutes. Chop the peppers when cool enough to handle.
- Stir the remaining 1 tablespoon oil into rice. Place about 3/4 cup of the rice in each of four 2-cup microwave-safe, lidded containers. Divide chickpeas and the roasted vegetables among the bowls. Top each with 1 tablespoon pesto.
- To reheat: Microwave each container on High until heated through, 1 to 2 minutes.