Pesto Beet Bowls | Plant-Based Recipes

Ingredients

• 1 carrot, peeled and chopped
• 6 oz wild rice
• 1 tbsp dried thyme
• 8.8 oz cooked beets, cut into wedges
• 1 tbsp balsamic vinegar
• 13.4 oz cannellini beans, drained and rinsed
• 1 lemon, zested and juiced (divided)
• 0.25 oz chives, chopped
• 1/4 cup vegan basil pesto
• 2 tbsp olive oil (from your kitchen)
• 0.13 tsp Salt (from your kitchen)
• 0.06 tsp Pepper (from your kitchen)