Healthy Recipes Healthy Main Dish Recipes Healthy Grain Main Dish Recipes Healthy Grain Bowl Recipes Meal-Prep Roasted Vegetable Bowls with Pesto 5.0 (4) 3 Reviews Your co-workers will be jealous when you pull out this healthy lunch of roasted veggies and brown rice. Put together 4 lunches when you have time and you will have packable lunches (or ready-to-eat dinners) for several days--just grab a container on your way out the door in the morning. By Hilary Meyer Hilary Meyer Instagram Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. EatingWell's Editorial Guidelines Updated on June 8, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Additional Time: 20 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Nutrition Profile: Egg Free Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High Fiber Low Sodium Low-Calorie Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 3 tablespoons extra-virgin olive oil, divided ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon ground pepper 4 cups broccoli florets 2 medium red bell peppers, quartered 1 cup sliced red onion 3 cups cooked brown rice 1 (15 ounce) can chickpeas, rinsed 4 tablespoons prepared pesto Directions Preheat oven to 450 degrees F. Whisk 2 tablespoons oil, garlic powder, salt and pepper together in a large bowl. Add broccoli, peppers and onion; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender, about 20 minutes. Chop the peppers when cool enough to handle. Stir the remaining 1 tablespoon oil into rice. Place about 3/4 cup of the rice in each of four 2-cup microwave-safe, lidded containers. Divide chickpeas and the roasted vegetables among the bowls. Top each with 1 tablespoon pesto. To reheat: Microwave each container on High until heated through, 1 to 2 minutes. Tips To make ahead: Prepare through Step 3 and refrigerate for up to 4 days. Rate it Print Nutrition Facts (per serving) 484 Calories 21g Fat 64g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 1/4 cups Calories 484 % Daily Value * Total Carbohydrate 64g 23% Dietary Fiber 10g 36% Total Sugars 8g Protein 12g 25% Total Fat 21g 26% Saturated Fat 3g 16% Vitamin A 4283IU 86% Vitamin C 144mg 160% Folate 127mcg 32% Sodium 460mg 20% Calcium 104mg 8% Iron 3mg 14% Magnesium 109mg 26% Potassium 635mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved