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🥗 Roasted Vegetable Bowl with Basil Pesto

485 kcal · 45 min · 4 servings

Ingredients

• 250 g Zucchini
• 250 g Cherry tomatoes
• 400 g Chickpeas (can, drained)
• 250 g Basmati rice
• 80 g Basil pesto (unmixed)
• 30 ml Olive oil
• 1 Stk Lemon
• 5 g Salt
• 2 g Black pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Wash the zucchini and cut it into cubes. Wash the cherry tomatoes.
3. 3. Put the vegetables and chickpeas on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and mix everything.
4. 4. Roast the vegetables in the oven for 25 minutes until soft and golden brown.
5. 5. Rinse the rice under cold water and cook it according to package instructions in salted water.
6. 6. Squeeze the juice of half the lemon into the pesto and stir.
7. 7. Distribute the rice onto four containers. Add the roasted vegetables on top. Spoon the pesto over it. Close the containers for meal prep.

Nutrition per serving

• kcal: 485
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 42 g