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