Roasted Veggie Buddha Bowls with Pesto

Name: Roasted Veggie Buddha Bowls with Pesto
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
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; 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

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 4

Author : She Likes Food

Instructions

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Step 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.

Step 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.

Step 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.

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