Pesto Zoodle Brown Rice Bowl

I was eating at Guru's restaurant in Provo and I had this rice bowl and it was divine, but pretty pricey for a college student. So I decided to make my own version of this rice bowl. I started out by making homemade pesto. I threw in hydrated cashews, basil, lemon, garlic, real salt, and some juice from a lemon into my food processor and pulsed it up until it was all smooth; I added extra olive oil so that it was a little bit runnier than normal.

PESTO: 3/4 C Basil, 3 TBS hydrated Cashews, 1 garlic clove, 3/4 teaspoon lemon juice, 1/4 tsp salt and 3 TBS extra virgin olive oil.

I threw together a little vegetable mixture. I cooked edemame and shelled them, sauteed 1/2 a yellow onion, made zucchini noodles, and added bean sprouts, yellow & red grape tomatoes and artichoke hearts. I sauted the veggie mixture until tender. Then I added my pesto mixture and sauted until all of the flavors came together. At the same time as cooking the veggies I cooked 1 cup of brown rice. After adding the pesto mixture:

After adding the pesto veggie mixture to the brown rice:

Enjoy!