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Roasted Vegetable Rice Bowls with Jammy Egg and Pesto

This Roasted Vegetable Rice Bowl is a vibrant, hearty dish featuring creamy jammy eggs and aromatic pesto!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

Vegetables

  • 1 small sweet potato chopped
  • 1 small head cauliflower chopped into florets
  • 1 medium zucchini chopped
  • 2 large carrots chopped
  • 1 small red onion chopped
  • 1 small yellow squash chopped
  • 1 small red bell pepper cut into matchsticks
  • 2 to 3 Tbsp avocado oil
  • 1 tsp garlic powder
  • 1/2 tsp sea salt

Other Ingredients

  • 4 to 6 large eggs
  • 1 cup cooked rice of choice
  • 1/2 cup pesto sauce of choice
  • 1/2 cup raw pumpkin seeds

Instructions

Instructions

  • Step 1: Preheat the oven to 425°F (220°C) for perfect caramelization.
  • Step 2: In a large mixing bowl, combine the chopped vegetables, drizzle with avocado oil, and season with garlic powder and sea salt. Toss to coat.
  • Step 3: Spread the vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
  • Step 4: Boil the eggs in a small saucepan for 6-7 minutes for jammy eggs, then transfer to an ice bath.
  • Step 5: Assemble the bowls with rice, roasted vegetables, a halved egg, pesto, and pumpkin seeds.
  • Step 6: Serve warm or at room temperature and enjoy!

Equipment

  • Large Baking Sheet
  • Mixing Bowl
  • Small Saucepan
  • Sharp Knife
  • Cutting Board
  • Serving bowls

Notes

  • Substitute quinoa or farro for rice for a different base.
  • For a vegan option, replace eggs with avocado or tofu.
  • Store roasted vegetables in the fridge for up to 4 days.