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Buddha Bowl with Pistachio Pesto

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

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

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:
    Cup of Yum
  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.