Quick Pesto Veg Bowl

Pesto Veg Bowl

Whenever I need something super quick to cook up for dinner, I always cook up a little vegetable bowl. It can be super satisfying after a nice long workout at the gym and you can mix up the vegetables and proteins to make it the perfect treat for you. 

Serves 2


1 cup rice
2-3 Tbs avocado oil
2 cups butternut squash, cubed
½ cauliflower head, chopped into bite size pieces
1 garlic clove, minced
1 bunch asparagus (5-6 stocks)
1 cup mushrooms, sliced
salt and pepper, to taste
4 Tbs pesto sauce
garnish with cheese, if desired


  1. In a pot cook rice according to packaged instructions.
  2. In a large sauté pan or wok add the oil over medium heat. Add the butternut squash and cauliflower, cook for about 7 minutes. Add the garlic, cook for 2 minutes. Add the chopped asparagus and mushrooms, continue to cook for another 4-5 minutes, until all the vegetables are soft.
  3. Plate the rice and vegetables in a bowl. Top the vegetables with some pesto sauce and cheese if using. 
Nutritional Facts: per serving
596 cal; 38g total fat (6g sat fat); 60g carb; 190mg sod; 13g fiber; 13g protein; 10g sugars
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