Buddha Bowl with Pistachio Pesto A healthy vegan bowl made with roasted sweet potatoes, onions, fresh avocado, cucumbers, arugula, quinoa, and homemade pistachio pesto.
Preheat oven to 400 degrees. Place sweet potatoes and onions on baking sheet. Drizzle with olive oil and salt. Bake for 20 minutes or until sweet potatoes can be easily pierced with a fork.
In a medium saucepan, cook quinoa according to package instructions. Salt the water to infuse the quinoa with flavor.
In a food processor, blend basil leaves, olive oil, pistachios, parmesan cheese, garlic, and lemon zest until pureed. Salt to taste.
Place quinoa on the bottom of bowl. Top with sweet potato onion mixture, cucumbers, avocado, arugula, and top with pistachio pesto.