Roasted Veggie Rice Bowls with Pesto.

Step 1

Preheat the oven to 425 degrees. Line a rimmed cookie sheet with parchment paper.

Step 2

Place the sliced carrots, mushrooms, and red onion on the sheet, and drizzle with olive oil. Bake at 425 degrees for 25-30 minutes, stirring occasionally.

Step 3

Once the vegetables go in the oven, prepare the brown rice according to package instructions.

Step 4

About 5 or 10 minutes before the vegetables and rice are done cooking, make the pesto sauce. Place the spinach, garlic, salt, lemon juice, and olive oil in a food processor and blend until smooth and combined. Taste and add more salt or pepper if needed.

Step 5

When the rice and vegetables are done, divide among two plates. Top with some of the pesto. (You may have extra pesto left over). Enjoy!