Quick n’ Easy Pesto Avocado Rice Bowl

Most of you know, if there’s one thing we love here at The Vegan Project, it’s ‘quick and easy’. But if there’s another thing we love (and there are lots of things we loooove) it’s wasting as little as possible. That’s precisely why we try to construct as many yummy dishes as possible using what we already have…oh, and we are also kind of cheap, so there’s that too.

This recipe was so simple I almost hesitated to post it. But that is part of our mission: to make delicious vegan food easy and accessible. So, using stuff that was already sitting in my fridge, I created the following rice bowl. Despite how easy it was, it’s turned out to be a VERY satisfying dinner!

Ingredients: (for 1 quick meal)

1 cup of cooked organic brown rice

1/4 cup of homemade pesto (I used this soaked almond version)

1 tbsp pumpkin seeds

About 1/6 of a pkg of SoyaNovu Smoked Tofu chopped into cubes

1/4 semi-ripe organic avocado

A handful of garlic sprouts

A dash of sea salt and fresh ground pepper

Method:

Mix rice, pesto, tofu and pumpkin seeds together until they’re creamy and blended well. Then add the sprouts, but make sure you pull them apart and disperse evenly so they don’t get all bunched together. Top with avocado and s & p, and enjoy!

This dish gets points for its vegan protein and fibre content, as well as its high alkalinity… and impressive yum factor!

Love,

~The Vegan Project