This meal is super easy to make and it tastes delicious! It is also so healthy and filling. When you prep the veggies in advance, it only takes a few minutes to prepare! So much health in a bowl: Fiber, healthy fats, protein, and whole grains! This recipe is also gluten free, vegan, and low fod-map friendly!

Tip: Cook a big batch of roasted veggies and have other veggies ready to steam for easy veggie bowls throughout the week!

Rainbow Rice Bowl (1 bowl serving):

INGREDIENTS

• 1 cup of organic brown rice cooked  
• 1/2 of an organic avocado  
• 1/2 cup of organic corn 
• 3/4 cup of organic baby kale steamed (it shrinks when steamed!) 
• 1 cup of roasted veggies  
• Desired amount of pesto dressing 

METHOD

  1. Prepare brown rice on the stove following directions on the container. 
  2. Steam 3 cups of fresh kale and corn, and slice the avocado. 
  3. Add roasted veggies and finish with pesto dressing. (Recipes for pesto and veggies are below)  


Roasted Veggies

INGREDIENTS

• 2 organic bell peppers (I used one yellow one red)
• 1 organic Zucchini  
• 1 cup organic carrots  
• 2 teaspoons of balsamic vinegar  
• 2 tablespoons of olive oil  
• Salt and Pepper 

METHOD

  1. Cut up all the veggies, toss with balsamic vinegar and olive oil and bake on a cookie sheet at 375 degrees for 20 minutes or until cooked. This is enough veggies to last a few days, and they also taste great on salads!


Pesto Dressing

INGREDIENTS 

• 1 1/2 cup of organic basil 
• 1/4 cup of organic chives 
• 1/2 cup of olive oil  
• Juice of half a lemon 
• Salt and pepper 

METHOD

  1. Blend all of the ingredients in food processor or nutribullet. 
  2. This makes more than one serving, so refrigerate or freeze the rest!

ENJOY!