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A plate with white rice, roasted mixed vegetables including broccoli, zucchini, cauliflower, and cherry tomatoes, and a side of shredded carrots and yellow tomatoes, all garnished with herbs and pesto seasoning.

Pesto Rice Bowl with Veggies

Serves: 1

Prep time: 5 minutes

Cook time: 15 minutes

A plate with white rice, roasted mixed vegetables including broccoli, zucchini, cauliflower, and cherry tomatoes, and a side of shredded carrots and yellow tomatoes, all garnished with herbs and pesto seasoning.

INGREDIENTS

INGREDIENTS

  • 1 ½ cup cooked rice
  • 1 cup assorted vegetables (carrots, spinach, zucchini, cauliflower, etc.)
  • 1 tablespoon soy sauce
  • ¼ cup cherry tomatoes
  • 2 teaspoon Olde Thompson Pesto Pasta Mix-Ins Seasoning
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon soy sauce

FEATURED PRODUCTS

A jar of Olde Thompson Pasta Mix-Ins labeled Pesto Crunch, featuring an image of pesto pasta on the front. The jar contains 4.7 oz (133 g) of the pasta seasoning mix.

Pesto Crunch

INSTRUCTIONS

INSTRUCTIONS

  1. Cut your assorted vegetables to 1 ¼” pieces and roast with 1 tablespoon extra virgin olive oil, a pinch of salt and pepper at 400°F for about 15minutes, until golden brown.
  2. Place the rice in a bowl and surround it with your cooked vegetables. Drizzle a tablespoon of soy sauce on top of the vegetables.
  3. Top with fresh cherry tomatoes and the Olde Thompson Pesto Pasta Mix-Ins Seasoning.

 

FEATURED PRODUCTS

A jar of Olde Thompson Pasta Mix-Ins labeled Pesto Crunch, featuring an image of pesto pasta on the front. The jar contains 4.7 oz (133 g) of the pasta seasoning mix.

Pesto Crunch

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