Roasted Veggie Buddha Bowls with Pesto

These Roasted Veggie Buddha Bowls are perfect for a healthy dinner or lunch. They’re topped with a refreshing pesto for a perfect vegetarian meal.

I apologize for dropping the ball on Valentine’s Day recipes. I was thinking about making a chocolaty dessert, but instead, I just made a big chocolate cake and ate the entire thing straight out of the pan without even icing it. And it was pretty good. But then, I was all desserted out, so I made you this Roasted Veggie Buddha Bowl instead. I hope you don’t mind.

Today, we’re celebrating February produce, and there is so much good stuff! Instead of highlighting one of them, I decided to throw a bunch of them on a pan and roast them, because you really can’t go wrong with roasted vegetables. I made these when my mom was here, and we ate them for lunch while sitting outside on the porch in the sunshine. We’ve been having such beautiful weather lately, although the past two days, it went from beautiful to just plain hot. Today, though, has been overcast and rainy, making it perfect Buddha bowl weather.

Roasted Veggie and Pesto Buddha Bowl Recipe Ingredients

• Dried quinoa
• Beans – I used one 15-ounce can of white beans, drained and rinsed.
• Vegetables – I used red pepper, Yukon gold potatoes, Brussels sprouts, and cauliflower florets. They make such a beautiful rainbow of colors (and nutrients!).
• Olive oil
• Salt and black pepper

How To Make These Colorful Buddha Bowls

1. Preheat oven to 400 degrees F. Cook quinoa according to package directions. On a large sheet pan, toss together all of the vegetables with the olive oil, salt, and pepper. Roast the vegetables for approximately 40-50 minutes, until they are tender and browned.
2. Add all pesto ingredients, except he olive oil, to a food processor and turn on. Slowly drizzle in the olive oil and blend until the desired consistency is reached. Feel free to add additional olive oil if desired.
3. Assemble bowls by placing equal portions of the quinoa, white beans, and roasted vegetables into bowls and topping with the desired amount of pesto. This recipe yields approximately four bowls, depending on how full you make them.

Recipe Tips and Thoughts

• These bowls are vegan and gluten-free.
• I’m not sure what the true definition of a Buddha bowl is. Still, I like to think of them as hearty bowls that typically include a grain, a protein, plenty of vegetables, and a delicious dressing that brings everything together. I used quinoa and white beans, and then I roasted all these vegetables. I topped it all off with a homemade cilantro spinach pesto.
• In my mind, Buddha bowls are the ultimate comfort food. However, if you’re one of those people who don’t like their food touching, these aren’t for you, haha!
• Store them in the fridge in an airtight container for up to four days.
• Be sure to explore all the other delicious recipes below that feature February’s produce!  

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious Meals in a Bowl?

Cottage Cheese Sweet Potato and Black Bean Bowls

Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Sauce

Caprese Quinoa Lunch Bowls

Roasted Brussels Sprout Bowls with Creamy Honey Mustard

Roasted Cauliflower and Sweet Potato Bowls with Curry Tahini Sauce

Sweet Potato Quinoa Bowls with Green Chile Tahini Sauce

Spicy Peanut Spaghetti Squash Bowls

Korean-Inspired Tofu Bowls with Vegetables

Roasted Veggie Buddha Bowls with Pesto

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5 from 3 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Ingredients

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• 1/2 cup dried quinoa
• 1 (15 ounce) can white beans, drained and rinsed
• 1 medium red pepper, diced
• 1 large yukon gold potato, diced (2 cups)
• 2 cups sliced brussels sprouts
• 2 cups cauliflower florets
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cilantro Spinach Pesto:

• 2 cup baby spinach leaves
• 1 cup cilantro leaves
• 1/4 cup chopped walnuts
• 3 tablespoons nutritional yeast
• Juice of 1/2 a lemon
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 cup olive oil

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Instructions

1. Pre-heat oven to 400 degrees F. Cook quinoa according to package directions. On a large sheetpan, toss together all of the vegetables with the olive oil, salt and pepper. Roast vegetables for about 40-50 minutes, until cooked through and browned.
2. Add all pesto ingredients, except he olive oil, to a food processor and turn on. Slowly drizzle in the olive oil and blend until desired consistency is reached. Feel free to add additional olive oil if desired.
3. Assemble bowls by placing equal portions of the quinoa, white beans and roasted vegetables into bowls and topping with desired amount of pesto. Recipes makes about 4 bowls, depending on how full you make them.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Entree, Gluten Free, Vegan

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