Broccoli, Beet, and Kale Brown Rice Bowls with Pesto

INGREDIENTS

2 leaves head russian red kale (leaves chopped, about 4), leaves

Crown broccoli, large

4 cloves

Garlic

1/4

Red onion

1 cup

Brown rice, dry short grain

Sea salt

2 tbsp

Coconut oil or olive oil

1 inch medium beet (peeled and chopped into ¼- cubes)

1/4 cup

To 1/3 basil pesto sauce (plus more for serving, store-bought or homemade)