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
- 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.
- 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.
- 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
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
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Roasted Veggie Buddha Bowls with Pesto
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
- 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.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Entree, Gluten Free, Vegan
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Made this recipe and it was delicious! I didn’t have cilantro but I used aragula instead and it was tasty! Thanks for the recipe!
So glad you enjoyed it!
This 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!
Yah! I’m so glad you liked it!
I 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!!
I’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!
Thanks you, Liren! I love them too, they’re such great comfort food!
This pesto (and dish) looks delicious!
Thanks Sho!! I think you would really like it!
I 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
Haha! 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!!
The struggle is real! Thanks so much, Julia!!
I 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. 😉
Haha, 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!
All those colors! YUM!
This is absolutely mouthwatering. I love the spinach and cilantro “winter pesto” in here!
Oh! 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!
Haha, not alone at all! I’m the worst sharing holiday recipes! Thanks, Lydia 🙂
This recipe screams love to me! That rainbow of colorful veggies in this dish is the perfect way to show your body some love! 😉
I 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!
I’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!
I 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!
Love that you used ALL of the seasonal produce instead of just one! This bowl sounds awesome!!
I 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.
I 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!