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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

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

  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.