Buddha Bowl with Pistachio Pesto A healthy vegan bowl made with roasted sweet potatoes, onions, fresh avocado, cucumbers, arugula, quinoa, and homemade pistachio pesto.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Lunch or Dinner
Cuisine: American
Keyword: Buddha Bowl
Servings: 4
Author: Modern Honey -- www.modernhoney.com
Ingredients
2largeSweet Potatoes(peeled and cut into bite-size pieces)
1/2mediumRed Onion (diced)
2TablespoonsOlive Oil
1/2teaspoonSalt
1cupQuinoa or Rice (cooked according to package instructions)
1 - 2 largeCucumbers(diced)
2largeAvocados(sliced and salted)
Arugula
Pistachio Pesto:
1cupBasil Leaves(tightly packed)
1/2cupExtra-Virgin Olive Oil
1/2cupDry-Roasted Pistachios(or walnuts or almonds)
1/4cupGrated Parmesan Cheese
2Garlic Cloves
1/2teaspoonLemon Zest
Salt to taste
Instructions
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.
To make Pistachio Pesto:
In a food processor, blend basil leaves, olive oil, pistachios, parmesan cheese, garlic, and lemon zest until pureed. Salt to taste.
To assemble Buddha Bowl:
Place quinoa on the bottom of bowl. Top with sweet potato onion mixture, cucumbers, avocado, arugula, and top with pistachio pesto.