Roasted Vegetable Forbidden Rice Bowls Recipe
Recipe By The Roasted Root
Roasted vegetables, forbidden rice and homemade carrot top pesto comprise these delicious bowls.
4.2
23 Rating -
Rate
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Vegetable Forbidden Rice Bowls Recipe
- 0.33 bunch Carrot tops about 1.5 cups chopped
- 0.33 cup Fresh basil
- 0.22 cup Raw Walnuts
- 1 tablespoon Nutritional Yeast
- 0.67 tablespoon Cider vinegar
- 1/4 teaspoon Sea salt
- 0.22 cup Olive oil
- 0.33 Large zucchini squash chopped
- 0.33 Large patty pan squash chopped
- 0.33 bunch Heirloom carrots tops removed
- 0.33 Large sweet potato chopped
- 1-1.33 cup Cooked forbidden rice
- 1/2 cup Heirloom cherry tomatoes
- 0.67 ounce Microgreens
Nutrition
value
value
1895
calories per serving
93 g Fat40 g Protein223 g Carbs18 g FiberOther
Current Totals
- Fat93g
- Protein40g
- Carbs223g
- Fiber18g
MacroNutrients
- Carbs223g
- Protein40g
- Fiber18g
Fats
- Fat93g
Vitamins & Minerals
- Calcium295mg
- Iron17mg
- Vitamin A7312mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B9151mcg
- Vitamin B120mcg
- Vitamin C36mg
- Vitamin E12mg
- Copper2mcg
- Magnesium296mg
- Manganese4mg
- Phosphorus769mg
- Selenium43mcg
- Zinc7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Roasted Root