Delicious Veggie Pesto Quinoa Buddha Bowl

This Delicious Veggie Pesto Quinoa Buddha Bowl is a vibrant, nutrient-packed power bowl loaded with roasted seasonal vegetables, protein-rich tempeh, fluffy quinoa, and a creamy, homemade pesto sauce. Perfect for meal prep, it's a flavorful bowl that's easy to assemble and satisfying for lunch or dinner—vegan, oil-free, gluten-free, nut-free, and refined sugar-free!

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This delicious pesto Buddha bowl combines fluffy quinoa, crispy seasonal veggies, and nutrient-dense kale, all drizzled with a fresh basil pesto sauce that's bursting with flavor. Perfectly balanced, it's an easy recipe you'll turn to again and again.

I'm a bit obsessed with vegan power bowls. Let's see, there's the Mediterranean Buddha Bowl, The Chipotle Lime Mexican Buddha Bowl, or the Sweet And Salty Buddha Bowl, to name a few—you get my drift. They're an effortless way to enjoy healthy meals packed with flavor and nutrition. This pesto Buddha bowl is another perfect light dish that’s colorful, tasty, and full of healthy fats and protein, making it perfect for meal prep and busy weekdays!

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Ingredients To Make This Easy Power Bowl Recipe: 

Here's what you need to make this easy lunch or light dinner.

• Quinoa: A protein-packed, whole grain base adding a fluffy texture, nuttier flavor and deliciously integrates with the pesto sauce.
• Tempeh: Adds substantial plant-based protein and a satisfying bite.
• Seasonal Vegetables: Broccoli florets, onions, red bell peppers, golden potatoes, and squash are used for variety, vibrant colors, and nutritional value while they complement the flavors of the creamy pesto sauce.
• Coconut Aminos and Lemon Juice: I love roasting vegetables with coconut aminos. It adds the perfect sweet and salty flavor. A touch of lemon juice adds zesty flavors.
• Kale: Provides fiber, iron, and antioxidants; massaging it with coconut aminos softens and enhances flavor.
• Add-On Veggies: Refreshing crunchy cucumbers and sprouts add a touch of natural sweetness, texture, and extra nutrition. 
• Pesto Ingredients: Fresh basil, kale, nutritional yeast, spirulina, and pumpkin seeds add a boost of healthy fats, vitamins, and minerals. While apple cider vinegar and lemon juice balance the fresh flavor with a sweet, tarty touch.
• Water: To blend the ingredients.

See the recipe card for quantities.

How To Make This:

• Roast The Veggies And Tempeh: In a large bowl, toss chopped seasonal vegetables and tempeh with coconut aminos and lemon juice to coat. Spread on a prepared baking sheet and roast in a preheated oven until golden and crispy. 
• Cook Quinoa: According to package instructions.
• Prepare The Pesto: Blend the fresh basil, kale, spirulina, pumpkin seeds, nutritional yeast, apple cider vinegar, lemon juice, and cold water in a food processor until smooth.
• Prep The Base of The Bowl: Massage kale with coconut aminos and slice cucumbers.
• Assemble: In a large bowl, toss the roasted veggies with the pesto sauce. Create the bowl with the kale base, cooked quinoa, pesto-coated roasted veggies, cucumber slices, and sprouts. Enjoy!

Top Tips: 

• Save Time: Prepare the pesto sauce and the rest of the buddha bowl ingredients while the veggies are roasting in the oven. 
• For Extra Crispy Veggies: Roast veggies in a single layer for optimal crispiness.
• For Easy Meal Prep: Double the pesto recipe and the amount of cooked quinoa to store extra for easy meal prep. Or use any leftover quinoa to make my Roasted Butternut Squash Quinoa Salad.

Variations And Substitutions:

• Substitute Quinoa: You can use brown rice or red quinoa for variety. Especially if you have any leftover cooked brown rice from making my Vegan Crispy Rice Salad.
• Add Extra Protein: Add crispy chickpeas or white beans for extra protein and texture.
• Substitute Pumpkin Seeds: Use pine nuts if you have extras from making my Pine Nut Cookies or sunflower seeds instead.
• Add More Herbs: Basil is a great herb, but feel free to mix in some rosemary, thyme, tarragon, etc, to flavor the pesto sauce. You can add dried Italian seasoning for extra flavor and a nutrition kick!

Storage: 

Store leftovers in airtight containers in the refrigerator. Consume within 4 days.

Equipment Needed: 

• Large Bowls: For tossing veggies with pesto sauce and massaging kale.
• Baking Sheet: For roasting the veggies and tempeh.
• Parchment Paper: For easy clean-up.
• Food Processor or High-Speed Blender: To make the pesto sauce.
• Medium-Sized Pot: To cook the quinoa.
• Knife and Cutting Board: To chop the veggies.
• Wooden Spoons: To toss and combine veggies with sauce.

Recipe FAQs: 

More Amazing Vegan Power Bowls To Try Next: 

Looking for more delicious vegan bowls like this pesto bowl? Make sure to check out some of the other recipes on my website!

Enjoy this nourishing and flavorful pesto Buddha bowl as a perfect light yet hearty meal. It’s the ideal recipe for those sunny season days when you want something wholesome, satisfying, and packed with fresh flavor!

If you try this Veggie Pesto Quinoa Buddha Bowl recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

Delicious Veggie Pesto Quinoa Buddha Bowl

This Delicious Veggie Pesto Quinoa Buddha Bowl is a vibrant, nutrient-packed power bowl loaded with roasted seasonal vegetables, protein-rich tempeh, fluffy quinoa, and a creamy, homemade pesto sauce. Perfect for meal prep, it's a flavorful bowl that's easy to assemble and satisfying for lunch or dinner—vegan, oil-free, gluten-free, nut-free, and refined sugar-free!

5 from 11 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Servings 4 people

Equipment

• chef knife
• blender

Ingredients

  

1x2x3x

For The Pesto Buddha Bowl:

• 1 onion
• 1 bell pepper
• 2 crowns broccoli
• 1-2 squash of choice I used delicata
• 2 golden potatoes
• 2 blocks tempeh
• 1 bunch kale stems removed
• 2 English cucumbers
• 1 package sprouts
• 1 cup dried quinoa
• 3 tablespoon coconut aminos separated - 2 tablespoon for the vegetables 1 tablespoon for the kale
• 1 lemon juiced

For The Superfood Pesto:

• 1 cup fresh basil
• 1-3 stalks kale stems removed
• 1 teaspoon spirulina optional
• 3 tablespoon pumpkin seeds
• 1 tablespoon nutritional yeast
• 1 teaspoon apple cider vinegar
• 2 lemons juiced
• ⅔ cup water

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Instructions

 

Preheat the Oven:

• Preheat the oven to 400°F (200°C).

Prepare the Vegetables and Tempeh:

• Roughly chop the onion, bell pepper, broccoli, squash, golden potatoes, and tempeh into bite-sized pieces.
• Add all the chopped vegetables and tempeh to a large bowl.
• Add 2 tablespoon of coconut aminos and the juice of 1 lemon to the bowl, and toss everything to coat evenly.

Roast the Vegetables:

• Spread the vegetables and tempeh mixture out evenly on a baking sheet.
• Roast in the oven for about 30 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even cooking.

Prepare the Pesto:

• While the vegetables are roasting, make the superfood pesto.
• In a blender, combine the fresh basil, kale, spirulina (if using), pumpkin seeds, nutritional yeast, apple cider vinegar, lemon juice, and water.
• Blend until smooth and creamy. Set aside.

Cook the Quinoa and Prepare the Kale:

• Prepare the quinoa according to the package instructions.
• While the quinoa is cooking, chop the kale and massage it with 1 tablespoon of coconut aminos to soften the leaves and enhance the flavor.
• Slice the cucumber into thin rounds.

Assemble the Buddha Bowl:

• Once the vegetables are done roasting, transfer them to a large bowl.
• Add the roasted vegetables and tempeh to the bowl with the quinoa and kale. Toss everything together to combine.
• Drizzle the superfood pesto over the top and toss again to coat all ingredients evenly.

Serve:

• Assemble the bowl by layering a bed of massaged kale.
• Add the roasted vegetables, quinoa, sprouts, and cucumber slices on top.
• Garnish with any additional pesto, if desired, and enjoy!

Keyword buddha bowl, oil-free pesto, pesto buddha bowl, vegan bowls

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More Delicious Vegan Pesto Recipes:

Looking for more delicious vegan pesto recipes? Make sure to check out some of the other ones on my website!