Sea Asparagus Pesto Rainbow Bowls
Technically an herb, Sea Asparagus (also called beach asparagus, pickleweed, or sea bean) is more of a superfood sea vegetable, officially called salicornia, that grows in salt marshes and beaches. The taste is crunchy and, salty, and briny, given that it grows near the beach. Foraged & Founds Sea Asparagus pesto contains all clean ingredients: sea asparagus, extra virgin olive oil, basil, lemon juice, almonds, Parmesan cheese, garlic, and pepper.
- 1/2 head yellow cauliflower
- 1/2 small butternut squash
- 2 medium carrots
- 1 red bell pepper
- 1/2 large red onion
- 6 stalks broccolini
- 2 tbsp. extra virgin olive oil
- 2 cups cooked brown rice
- 1 4-ounce jar Foraged & Found Sea Asparagus Pesto
- Additional olive oil, salt, and pepper to garnish
- Preheat the oven to 350 degrees F. Prepare the vegetables: Chop the cauliflower into bite-sized florets. Peel, seed, and cut the butternut squash into cubes. Peel the carrots and cut into 1-inch thick diagonal slices. Core and seed the pepper and cut it into strips. Peel the onion and cut it into large wedges. Chop the broccolini into bite-sized florets. Spread the vegetables out onto a large baking sheet and drizzle with the olive oil. Roast for about 30 minutes, or until the vegetables are tender and just beginning to brown.
- Meanwhile, take the cooked (warm) rice and mix with approximately 2 tablespoons of the sea asparagus pesto. Divide the rice, 1/2 cup per bowl, among four bowls.
- Divide the vegetables evenly among the bowls and then top each bowl with a dollop of pesto, using the remaining pesto from the jar. Garnish with additional olive oil, salt, or pepper as desired. Serve immediately.