Pesto Brown Rice Bowl

Brown Rice Bowls with Parsley Pesto

This is a versatile bowl that can be modified using whatever ingredients you have on hand. Switch out the brown rice for white rice, quinoa, or any other grain, and top it with seasonal vegetables and the protein of your choice.

The parsley pesto can also be modified depending on what herbs you have available. Substitute parsley for cilantro, arugula, or basil, and sub walnuts for almonds, sunflower seeds, or pumpkin seeds. Nutritional yeast is optional and provides a vegan ‘cheese’ flavor, or you can use a more traditional parmesan.


4 servings


  • 1 cup parsley leaves (can include tops of stems too)
  • ¼ cup walnuts
  • ¼ cup olive oil
  • Squeeze of lemon
  • Salt and pepper to taste


  • 1 clove garlic
  • 1 tbs nutritional yeast or parmesan


  • Combine all ingredients in food processor
  • Blend until texture is consistent and mostly smooth with some texture
  • Taste and adjust seasonings as needed
  • Toss with pasta, spread on sandwiches, use as a dip, or as a topping on grain bowls


2 servings


  • 2 cups cooked brown rice
  • ¼ cup parsley pesto (above)
  • ½ cup sliced or chopped cucumbers
  • ½ cup steamed broccoli
  • 2 tbs quick pickled red onion: chop or slice red onion and set in a small bowl, cover with apple cider vinegar and let sit in fridge for 30 min-1 hour


  • Divide the rice between two bowls
  • Top each bowl with the vegetables and proteins
  • Add 2 tbs pesto to the top of each bowl
  • Serve hot or cold