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.


This colorful plant-based recipe courtesy of Jeanne Fratello at The Jolly Tomato is super healthy and pretty!



  • 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

roasted rainbow veggies


  1. 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.
  2. 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.
  3. 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.

View the original recipe over at jollytomato.com