This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.
Active time: 25 minutes | Total time: 30 minutes
Asparagus Rice Bowl with Almond Pesto
Ingredients
Brown Rice:
- 2 cups (400g) cooked long-grain brown rice
Roasted Asparagus:
- 1 bunch asparagus (224g, about 14 stalks)
- 1 tbsp olive oil
- ¼ tsp tsp salt
- ⅛ tsp black pepper
- 5 large cloves of garlic, minced
- 1 lemon, cut into slices
Vegan Pesto:
- 2 cloves garlic, minced
- 2/3 cup (16g) fresh basil
- Juice from 1 lemon
- 1/2 tbsp nutritional yeast
- 1/4 cup (35g) raw almonds
- 2 tbsp olive oil
- 2 tbsp water
- ¼ tsp tsp salt
- ⅛ tsp black pepper
Toppings (optional):
- 1/3 cup (50g) sliced almonds, dry toasted in a pan
- Black pepper
- Fresh lemon slices
Directions
Roasted Asparagus:
Preheat the oven to 425°F (218°C).
Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.
Bake asparagus in the oven for 15-20 minutes, or until slightly tender.
Vegan Pesto:
While the asparagus is roasting, make the pesto. Add all pesto ingredients into a high-speed food processor or blender and process on high until the pesto is smooth.
Putting it all Together:
In a mixing bowl, combine cooked brown rice with the pesto.
To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and fresh lemon slices, if desired. Serve and enjoy!
Serves: 2 | Serving Size: 1 bowl
Nutrition (per serving, without toppings): Calories: 575; Total Fat: 32g; Saturated Fat: 4g; Monounsaturated Fat: 21g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 605mg; Carbohydrate: 64g; Dietary Fiber: 10g; Sugar: 4g; Protein: 13g
Nutrition Bonus: Potassium: 703mg; Iron: 21%; Vitamin A: 21%; Vitamin C: 79%; Calcium: 14%
Originally published April 5, 2019; Updated March 2026