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Buddha Bowl with Pistachio Pesto
5 from 12 votes

Buddha Bowl with Pistachio Pesto

This Buddha Bowl features roasted sweet potatoes and onions served over quinoa, paired with fresh cucumbers, sliced avocado, and peppery arugula. It is topped with a vibrant pistachio pesto that adds herbaceous, nutty richness. The combination of warm roasted vegetables, hearty grains, and cool fresh elements creates a satisfying and balanced meal bowl.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. In a medium saucepan, cook quinoa according to package instructions. Salt the water to infuse the quinoa with flavor. 
To make Pistachio Pesto:
  1. 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:
  1. Place quinoa on the bottom of bowl. Top with sweet potato onion mixture, cucumbers, avocado, arugula, and top with pistachio pesto.