Buddha Bowl with Pistachio Pesto
User Reviews
5.0
12 reviews
Excellent
Buddha Bowl with Pistachio Pesto
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Buddha Bowl with Pistachio Pesto A healthy vegan bowl made with roasted sweet potatoes, onions, fresh avocado, cucumbers, arugula, quinoa, and homemade pistachio pesto.
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Ingredients
- 2 large sweet potatoes (peeled and cut into bite-size pieces)
- 1/2 medium red onion (diced)
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1 cup Quinoa or Rice (cooked according to package instructions)
- 1 - 2 large cucumbers (diced)
- 2 large avocados (sliced and salted)
- arugula
Pistachio Pesto:
- 1 cup basil leaves (tightly packed)
- 1/2 cup extra-virgin olive oil
- 1/2 cup Dry-Roasted Pistachios (or walnuts or almonds)
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 teaspoon lemon zest
- salt to taste
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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.
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User Reviews
Overall Rating
5.0
12 reviews
Excellent
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