Healthy Pesto Buddha Bowl
This Healthy Pesto Buddha Bowl is the ultimate plant-based dish for the entire family that offers bold nutty, savory, and herby flavors throughout. It's a definite crowd-pleaser!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course
Keyword: buddha bowl, dairy-free, easy, healthy, healthy bowl, homemade, pesto, vegan, veggies
Servings: 2 servings
Calories: 1023kcal
ROASTED VEGGIES:
- 1 large russet potato, chopped into 1-inch chunks
- 2 cups baby Brussels sprouts, halved
- handful organic carrots, w/ stem trimmed
- 1 bunch broccoli, chopped into medium florets
- ¼ cup Extra virgin olive oil (See Notes!)
- 2 tsps sea salt
- 2 tsps black pepper
- 2 tsps garlic powder
- 2 tsps dried oregano
- 2 tsps dried basil
ROASTED CHICKPEAS:
- 1 (15 oz.) can chickpeas, drained + rinsed
- 1 tablespoon Extra virgin olive oil (See Notes!)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
OTHER:
- 2 cups cooked brown rice (See Post for other grain options)
- Sesame seeds, for garnish
CREAMY PESTO DRESSING:
- ½ cup vegan mayonnaise
- 2-3 Tbsps pesto sauce, homemade or store-bought
- 2 Tbsps Almond milk (You can use your fave plant-based milk)
TO ROAST THE VEGGIES:
Begin by preheating the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
Add the potatoes, Brussels sprouts, carrots, broccoli and chickpeas to the baking sheet (grouping them together by veggie type + spreading them out to a single layer). Drizzle with olive oil and sprinkle with the seasonings.
Bake for 20-25 minutes or until potatoes and other veggies are tender and golden/charred. Remove from oven.
TO MAKE THE CREAMY PESTO DRESSING:
Add all ingredients (including the pesto sauce) into a high-powdered blender and blend until dressing becomes creamy. Set aside in the refrigerator until ready to use.
TO SERVE + ASSEMBLE:
To serve, add a spoonful of cooked rice to a low bowl(s), followed by: potatoes, broccoli, carrots, Brussel sprouts, and chickpeas, lining them side by side. Top with creamy pesto dressing + sesame seeds, if using.
Bon Appetit!
- STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
- OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, coconut oil, or grapeseed oil.
- DRESSING (STORAGE): Leftover dressing can be kept in an airtight container or jar in the refrigerator for up to 2 weeks.
- HERB ROASTED TOMATOES: To make this, see my recipe here.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.
Calories: 1023kcal | Carbohydrates: 69g | Protein: 10g | Fat: 78g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 1mg | Sodium: 4001mg | Potassium: 724mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1569IU | Vitamin C: 76mg | Calcium: 225mg | Iron: 7mg