Pesto Beet Bowls
lemon-chive white beans, wild rice
This autumnal grain bowl features wild rice, carrot, beets, and lemony cannellini beans. It’s low in calories, gluten-free, and high in protein and fiber—the one-two punch of plant power that fuels you with clean, long-lasting energy.
Nutrition (per serving)
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INGREDIENTS
- 1 carrot, peeled and chopped
- 6 oz wild rice
- 1 tbsp dried thyme
- 8.8 oz cooked beets, cut into wedges
- 1 tbsp balsamic vinegar
- 13.4 oz cannellini beans, drained and rinsed
- 1 lemon, zested and juiced (divided)
- 0.25 oz chives, chopped
- 1/4 cup vegan basil pesto
- 2 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tsp olive oil in small saucepan over medium-high heat. Add carrot and a pinch of salt and cook until softened, 5 to 7 minutes. Reduce heat to low. Stir in rice, just 1 tsp thyme, and 1 tbsp water. Cover and steam until warmed through, 3 to 4 minutes.
Stir together beets, vinegar, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl. Set aside.
Stir together beans, just half the lemon juice, just 1 tsp lemon zest, chives, and 1 tbsp olive oil in medium bowl. Season to taste with remaining lemon juice, salt, and pepper.
Divide rice, beets, and lemon-chive white beans between bowls. Sprinkle with remaining lemon zest and serve with pesto. Enjoy!
Beets can stain cutting boards and other surfaces, so be careful. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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