Buddha Bowl with Pistachio Pesto
User Reviews
5
Buddha Bowl with Pistachio Pesto
Description
The Buddha Bowl with Pistachio Pesto centers around tender roasted sweet potatoes and diced onions, seasoned simply with olive oil and salt then baked until soft. The base of cooked quinoa provides a light, fluffy foundation. Fresh cucumbers add a crisp bite, while sliced and salted avocado contributes creaminess. Peppery arugula adds a slight bitterness that offsets the sweetness of potatoes and richness of pesto.
The pistachio pesto blends fresh basil with roasted pistachios, Parmesan, garlic, lemon zest, and olive oil, creating a thick, flavorful sauce that ties the ingredients together with nutty and herbaceous notes. To assemble, the quinoa is layered with roasted vegetables and fresh produce, then generously topped with the pesto.
This meal works well for lunch or dinner when a nourishing, plant-forward dish is desired. Variations can use walnuts or almonds in the pesto as substitutes. Salting the avocado before serving enhances its flavor and texture in the bowl.
Ingredients
- 2 large sweet potato peeled and cut into bite-size pieces
- 1/2 medium red onion (diced)
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1 cup quinoa cooked according to package instructions, or rice
- 1 - 2 large cucumber diced
- 2 large avocado sliced and salted
- arugula
Pistachio Pesto:
- 1 cup basil tightly packed, leaves
- 1/2 cup extra-virgin olive oil
- 1/2 cup pistachios or walnuts or almonds, dry-roasted
- 1/4 cup Parmesan Cheese grated
- 2 garlic cloves
- 1/2 teaspoon lemon 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.
User Reviews
Overall Rating
5
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