Caprese Bowls with Pesto-Rice & Peaches
15 min Prep, 45 min Cook
Summer in a bowl! This rice bowl is a fun twist on a classic Caprese Salad.
Cook rice according to package instructions. Cooking dry rice takes about 45 minutes, frozen cooked rice or pre-cooked rice works too. If cooking dry rice, use 1 cup rice with 2-1/4 cups water and 1/2 teaspoon salt.
Meanwhile, prepare pesto (if making from scratch, store bought works too). Cut peaches, tomatoes and mozzarella.
Toss greens with vinegar. Divide dressed lettuce between 4 bowls or plates. Evenly distribute peaches, tomatoes and mozzarella over greens.
When rice is finished cooking, add pesto to rice and stir until well combine. Scoop about 1/2 cup pesto-rice onto each bowl. Serve with a fresh basil garnish if desired.
Serving Size 415.5 g
|Amount Per Serving|
|Calories 681.5 cals||34%|
|% Daily Value*|
|Kilojoules 2855 kJ||34%|
|Fat 22.9 g||35%|
|Sodium 469.4 mg||20%|
|Carbohydrate 48.2 g||16%|
|Protein 48.5 g||97%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|