Pesto Buddha Bowl
This superfood Pesto Buddha Bowl is the perfect nourishing vegan bowl. It's loaded with vegetables and superfoods, making it a great healthy weeknight dinner, or easy meal prep. This recipe is vegan, oil-free, gluten-free, and refined sugar-free!
Equipment
Ingredients
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 for the vegetables 1 for the kale
- 1 lemon juiced
For The Superfood Pesto:
- 1 handful fresh basil about 1 cup packed
- 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
Instructions
For The Pesto Buddha Bowl:
- Begin by preheating the oven to 400.
- Next, roughly chop all the vegetables. Chop the tempeh into cubes and add the vegetables and tempeh to a large bowl. Add the coconut aminos and lemon juice to the bowl and toss.
- Add to a baking sheet and roast for 30 minutes.
- While the vegetables are roasting, make the pesto. Add all pesto ingredients and water to a blender and blend until smooth.
- Prepare the quinoa according to package instructions. While the quinoa is cooking, chop the kale and massage it with 1 tablespoon of the coconut aminos. Cut the cucumber into slices.
- Once the vegetables are done roasting, add to the large bowl and cover with the pesto and toss.
- Prepare the Pesto Buddha Bowl by laying a bed of kale, adding the vegetables, quinoa, sprouts, cucumber. Serve and enjoy!
Superfood Pesto:
- Combine all ingredients together in a blender and blend together until smooth.
Tried this recipe?Let us know how it was!