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5 from 1 vote

Sun-Dried Tomato Rice Bowl

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2
Author: The Almond Eater

Ingredients

  • 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
  • 1/4 cup sun-dried tomato pesto
  • Optional: 1/4 cup feta cheese

Instructions

  • 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!