This 30-minute Sun-Dried Tomato Rice Bowl is a quick, vegetarian weeknight meal option. Packed with flavor and vegetables, it will quickly become a go-to meal in your household.
Yep, you knew it was coming. I shared the recipe for my homemade sun-dried tomato pesto on Monday, so naturally I HAVE to share a recipe actually using the pesto. Like, I don’t have a choice. So here it is in bowl form, because I’m all about eating meals out of bowls, as I recently noted by my Instagram (link). There was a point where every single non-staged food photo was eaten out of a bowl, simply because it makes things more fun, and also a bit easier to eat I think? Anyone else agree? Who knows, but I’m rolling with it.
I believe I already mentioned it, but Miguel and I are heading to DC for Thanksgiving a bit earlier this year because he has a work meeting to attend. Being in DC means not being in Pittsburgh and not being in Pittsburgh means a week full of no recipe development. Essentially, this week has been and still is crazy because I’m trying to get ahead of schedule. I’ve been trying to do one recipe per day, sometimes two if I’m lucky, so that when we return I won’t have to start from scratch. So far so good, except when a recipe doesn’t turn out as planned and I have to start over. Woof. It’s the nature of the job though, so no complaints I swear. Just cross your fingers that the next 3-4 turn out on the first try—for mine AND your sake.
When I introduced the concept of 30 minute recipes, many of you said you were looking for meals with common ingredients and lots of flavor. This sun-dried tomato rice bowl is just that! Oh and just a side note: I chose to use rice as the base, but feel free to sub for quinoa/couscous/any other carb/protein/grain of choice. Anywhoooo, I essentially used my homemade sun-dried tomato pesto to flavor the rice, and then topped the rice with kale, zucchini, mushrooms, sun-dried tomatoes, and feta cheese. I chose to use 1/4 cup pesto, but feel free to use more depending on your preference.
This bowl is:
An awesome weeknight meal
This dish should come together in about 15 minutes, it’s a delicious vegetarian meal (vegan too, if you omit the cheese). Miguel and I have enjoyed this meal twice already, so I have a feeling it’s going to become a regular in our house—hopefully it will be in yours too!
- 2 cups brown rice, cooked
- 2 tbsp olive oil
- 2 cups zucchini, sliced
- 1 cup mushrooms
- 1-2 cups kale, depending on your preference, stems removed
- 10 sun-dried tomatoes
- ¼ cup sun-dried tomato pesto
- Optional: ¼ cup feta cheese
- Cook rice according to instructions on the package.
- While rice is cooking, chop up vegetables: zucchini, mushrooms and kale.
- Heat olive oil in a large skillet over medium-high heat and add zucchini and mushrooms; Cook for 5 or so minutes and then add in kale and sun-dried tomatoes, stirring occasionally.
- Once rice has finished cooking, place in a large bowl and stir in pesto.
- Pour sautéed vegetables overtop, sprinkle with cheese and enjoy!
Q: What does a typical weeknight meal look like for you?