`Cauliflower Gnocchi With Eggplant Ragu

Cauliflower Gnocchi With Eggplant Ragu

Cauliflower gnocchi is a convenient lower-carb option for pasta lovers, often found in the freezer section of local supermarkets.

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Asparagus Rice Bowl with Almond Pesto

This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.

Active time: 25 minutes | Total time: 30 minutes

Asparagus Rice Bowl with Almond Pesto

Ingredients

Brown Rice:

2 cups (400g) cooked long-grain brown rice

Roasted Asparagus:

1 bunch asparagus (224g, about 14 stalks)
1 tbsp olive oil
¼ tsp tsp salt
⅛ tsp black pepper
5 large cloves of garlic, minced
1 lemon, cut into slices

Vegan Pesto:

2 cloves garlic, minced
2/3 cup (16g) fresh basil
Juice from 1 lemon
1/2 tbsp nutritional yeast
1/4 cup (35g) raw almonds
2 tbsp olive oil
2 tbsp water
¼ tsp tsp salt
⅛ tsp black pepper

Toppings (optional):

1/3 cup (50g) sliced almonds, dry toasted in a pan
Black pepper
Fresh lemon slices

Directions

Roasted Asparagus:

Preheat the oven to 425°F (218°C).

Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.

Bake asparagus in the oven for 15-20 minutes, or until slightly tender.

Vegan Pesto:

While the asparagus is roasting, make the pesto. Add all pesto ingredients into a high-speed food processor or blender and process on high until the pesto is smooth.

Putting it all Together:

In a mixing bowl, combine cooked brown rice with the pesto.

To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and fresh lemon slices, if desired. Serve and enjoy!

Serves: 2 | Serving Size: 1 bowl

Nutrition (per serving, without toppings): Calories: 575; Total Fat: 32g; Saturated Fat: 4g; Monounsaturated Fat: 21g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 605mg; Carbohydrate: 64g; Dietary Fiber: 10g; Sugar: 4g; Protein: 13g

Nutrition Bonus: Potassium: 703mg; Iron: 21%; Vitamin A: 21%; Vitamin C: 79%; Calcium: 14%

Originally published April 5, 2019; Updated March 2026

The post Asparagus Rice Bowl with Almond Pesto appeared first on MyFitnessPal Blog.