Prepare your pesto sauce of choice (or skip if using store-bought), and cook your rice according to package instructions.

Preheat the oven to 400 degrees F.

Spread the chopped vegetables on a large baking sheet (or two baking sheets if necessary), and drizzle liberally with avocado oil, sea salt, and garlic powder. Use your hands to toss everything together until all of the vegetables are coated in oil and seasoning.

Bake on the center rack of the preheated oven for 18 to 20 minutes, or until the vegetables have a golden-brown color to them and a bit of char.

While the vegetables are roasting, cook the eggs. First, prepare an ice bath for the eggs for when they are finished cooking. To do so, fill a mixing bowl with ice, then fill with water and set aside. Bring a pot of water to a full boil, then use a slotted spoon to gently place each egg inside the pot. Cook for 6 minutes (or up to 10 minutes for fully cooked yolks), then immediately remove the eggs from the boiling water using the slotted spoon and place them in the ice bath. Allow eggs to chill at least 15 minutes in the ice bath before peeling.

Divide the rice between two large bowls, followed by the roasted vegetables, 6-minute eggs, and pumpkin seeds. Drizzle with desired amount of pesto sauce, and enjoy.