These Roasted Veggie Buddha Bowls are perfect for a healthy dinner or lunch. Topped off with a refreshing pesto for a perfect vegetarian meal!
I apologize for dropping the ball on Valentine’s Day recipes. I was thinking about doing some sort of chocolaty dessert, but instead I just made a big chocolate cake and ate the entire thing 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 these for lunch while sitting outside on the porch in the sunshine. We’ve been having such beautiful weather here lately, although the past two days it went from beautiful to just plain hot. But, today it’s been overcast and rainy and perfect buddha bowl weather.
I’m not sure what the true definition of a buddha bowl is, but I like to think of them as hearty bowls that usually have a grain, a protein, lots of vegetables and some kind of delicious dressing that pulls everything together. For these, I used quinoa, white beans and then I roasted all these pretty vegetables and topped it all off with a homemade cilantro spinach pesto. In my mind, buddha bowls are the ultimate comfort food. But, if you are one of those people who doesn’t like their food touching then these are not for you, haha!
Make sure to check out all the other delicious recipes below that celebrate February produce!
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Roasted Veggie Buddha Bowls with Pesto
Prep Time: 15 mins- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Entree, Gluten Free, Vegan
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Pin RecipeIngredients
- 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
Instructions
- 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.
- 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.
- 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.
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Gayle @ Pumpkin 'N Spice says
February 13, 2017 at 7:33 amI forgive you for no Valentine’s Day recipe, because this buddha bowl looks SO much better! 🙂 You had me at pesto, with those gorgeous veggies, too. Definitely what I want to be having for dinner tonight!
Katie | Healthy Seasonal Recipes says
February 13, 2017 at 7:34 amI totally forgive you for making this instead of a Valentines sweet! 🙂 Ha ha. I just want to dive right in! That pesto is calling my name.
Becky says
February 13, 2017 at 9:13 amLove that you used ALL of the seasonal produce instead of just one! This bowl sounds awesome!!
★★★★★
Liz @ Floating Kitchen says
February 13, 2017 at 12:11 pmI take this bowl AND a chocolate cake, okay? Lol. I always drop the ball on food holidays. I’m only getting a “C-” as a food blogger right now. Ha ha. Love all the gorgeous colors here, Izzy. Just beautiful!
marcie says
February 13, 2017 at 12:52 pmI’ve been baking so much lately for birthdays/functions and am sweeted out! I need this buddha bowl so much more than a chocolate cake (although it sounds amazing and that you enjoyed it very much!). haha This looks delicious and I need to whip it up ASAP…I love that pesto!
Sarah @ Making Thyme for Health says
February 13, 2017 at 1:27 pmI don’t blame you for eating the whole cake without icing, lol! I totally would have done the same thing. Even if you didn’t come up with a chocolate recipe, these bowls are the perfect cure for a sugar overload. I’m sure everyone will be cooking them up after overindulging. They look so colorful and full of flavor!
Laura says
February 13, 2017 at 1:39 pmThis recipe screams love to me! That rainbow of colorful veggies in this dish is the perfect way to show your body some love! 😉
Lydia @ Suitcase Foodist says
February 13, 2017 at 2:03 pmOh! I’m not alone in totally neglecting major holidays as a food writer. Yay.
Besides, this looks like a bowl full of love just the way it is! Delish!
She Likes Food says
February 16, 2017 at 11:48 amHaha, not alone at all! I’m the worst sharing holiday recipes! Thanks, Lydia 🙂
Letty / Letty's Kitchen says
February 13, 2017 at 5:30 pmThis is absolutely mouthwatering. I love the spinach and cilantro “winter pesto” in here!
Casey the College Celiac says
February 14, 2017 at 12:21 amAll those colors! YUM!
Nora | Savory Nothings says
February 14, 2017 at 7:01 amHaha, I feel you with the Valentine’s Day recipes! But aren’t Buddha Bowls way better anyways? Yours definitely looks like something I want to dig into straight away!
Katie @ Whole Nourishment says
February 14, 2017 at 9:40 amI don’t know what it is about quinoa and pesto but I love the combo, so naturally this bowl is right up my alley. Though your chocolate cake does look delish, I’d say this meal is the perfect act of self-love. 😉
Julia Mueller says
February 14, 2017 at 10:56 amHaha! I can’t tell you how many times I’ve been well-intentioned in baking a treat recipe for the blog and have eaten it before I could take photographs. It’s the thought that counts 😉 Truthfully, I would take this healthful bowl of deliciousness over a slice of cake most days, so I say thank you for an amazing dinner idea! I’m always up for roasted veggies and the pesto to top it all off? Gloooorious!!
She Likes Food says
February 16, 2017 at 11:49 amThe struggle is real! Thanks so much, Julia!!
Traci | Vanilla And Bean says
February 14, 2017 at 12:22 pmI love it when dinner is this easy to pull together yet packs a punch in the flavor and heartiness department! WOW! All the colors, flavors and that pesto! I’m in Izzy! Now, about that cake. Do you mind sharing, because I’d be happy to help you finish the next one off! Even after V Day! xo
Shoshona N Smith says
February 14, 2017 at 8:28 pmThis pesto (and dish) looks delicious!
She Likes Food says
February 16, 2017 at 11:47 amThanks Sho!! I think you would really like it!
Liren | Kitchen Confidante says
February 15, 2017 at 12:47 pmI’ve always wondered where the term buddha bowl originated, but it doesn’t matter, I just LOVE them so much. What a beautiful combination of roasted veggies you have here!
She Likes Food says
February 16, 2017 at 11:46 amThanks you, Liren! I love them too, they’re such great comfort food!
[email protected] says
February 15, 2017 at 4:57 pmI have such a thing for any sort of meal in a bowl like this! I love that there’s no need for a side! haha This sounds fantastic – loving the pesto!!
Sabrina says
February 4, 2019 at 10:43 pmThis is so yummy! I switched the white beans for black beans and red onion for sweet onion cause it’s what I had. But it was delicious!
★★★★★
She Likes Food says
March 6, 2019 at 9:38 pmYah! I’m so glad you liked it!