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Cauliflower Rice Bowls with Vegan Pesto
This recipe appears to be appropriate for a gluten-free diet as it uses brown rice and cauliflower rice instead of gluten-containing grains.
Adapted from Forks Over Knives
Ingredients
- 1½ cups dry brown rice
- 1 cup chopped carrots
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 12-oz. package fresh or frozen cauliflower rice
- 2 cups fresh or frozen broccoli florets
- 1 15-oz. can no-salt-added pinto beans, rinsed and drained
- 1 recipe Homemade Vegan Pesto
- ¼ cup low-sodium vegetable broth
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges
Method
- In a 5-quart pot combine rice and 4 cups water. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until nearly tender. Stir in carrots, onion, and bell pepper. Cover and cook 5 minutes. Stir in cauliflower rice and broccoli; cover and cook 5 minutes more.30 min timer
- Stir in beans, Easy Vegan Pesto Sauce, and broth; heat through. Season with salt and black pepper. Serve with lemon wedges.
Gluten-free check: watch for wheat, barley, rye, malt, regular oats, soy sauce and seasoning blends. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Dairy-free recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Vegetarian recipes, Vegan recipes.