Summer Veggie Pesto Bowl

A build-your-own bowl loaded with charred corn, roasted sweet potato and summer squash, lemon herb rice, and a creamy vegan pesto. This one's great warm or at room temp, so it travels well for lunches.

Serves: 4 Time: 40 minutes

Ingredients

For the lemon herb rice:

• 1 cup jasmine or basmati rice

• 1 ¾ cups water

• Zest of 1 lemon

• 2 tablespoons fresh lemon juice

• ¼ cup chopped fresh herbs (parsley, basil, or a mix)

• 1 tablespoon olive oil

• Salt to taste

For the roasted vegetables:

• 1 medium sweet potato, diced into ½-inch cubes

• 1 summer squash, sliced into half-moons

• 2 tablespoons olive oil, divided

• Salt and pepper to taste

For the charred corn:

• 2 ears of corn, kernels removed (or 1 ½ cups frozen corn)

• 1 tablespoon olive oil

• Pinch of salt

Bowl components:

• 1 cup diced cucumber

• 1 cup halved cherry tomatoes

• 1 avocado, sliced

• ½ cup Trader Joe's Vegan Kale, Cashew & Basil Pesto (or your favorite vegan or non-vegan pesto)

• Flaky salt, for serving

Instructions

1. Cook the rice. Rinse rice until water runs clear. Combine with water in a saucepan, bring to a boil, then cover and reduce to a simmer for 15–18 minutes, until water is absorbed. Fluff with a fork, then stir in lemon zest, lemon juice, herbs, olive oil, and salt. Set aside.

2. Roast the sweet potato and squash. Preheat oven to 425°F. Toss sweet potato with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 12 minutes, then add the squash tossed with the remaining tablespoon of oil to the same pan. Roast another 10–12 minutes, until both are tender and lightly golden.

3. Char the corn. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Add corn kernels in a single layer and let sit without stirring for 2–3 minutes to char, then stir and repeat until you get good color throughout, about 6–8 minutes total. Season with salt.

4. Assemble the bowls. Divide lemon herb rice among bowls. Top with roasted sweet potato and squash, charred corn, cucumber, cherry tomatoes, and avocado slices. Finish each bowl with a generous dollop of vegan pesto and a pinch of flaky salt.

Notes: All the components hold in the fridge separately for 3–4 days, which makes this a great meal-prep option — just assemble fresh.