This grain bowl is perfect for a delicious veggie-loaded and meat-free meal that you can prepare ahead of time and eat throughout the week!
Prepare white rice according to package directions.
Meanwhile, preheat oven to 425°F. On a baking sheet, toss together tomatoes, mushrooms, 2 tbsp of olive oil, 1/2 tsp salt and 1/4 tsp pepper. Bake for 10 to 12 minutes or until mushrooms are tender and starting to brown and tomatoes are just starting to burst.
Toss together asparagus, remaining oil, salt and pepper. Add to baking sheet; bake for 6 to 8 minutes or until asparagus is tender-crisp.
Divide rice evenly among 4 bowls. Divide vegetables evenly among bowls. Top with arugula.
Beat ricotta until light and fluffy; divide evenly among bowls. Sprinkle with walnuts and drizzle with balsamic reduction.
Add some heat with a drizzle of hot sauce or a sprinkle of red chili flakes!