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!
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 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
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!
Tried this recipe?Let us know how it was!