Go Back
+ servings
Veggie bowl in two low bowls on a black table with pesto sauce and two forks and herbs.
Print Recipe
5 from 9 votes

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
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Keyword: buddha bowl, dairy-free, easy, healthy, healthy bowl, homemade, pesto, vegan, veggies
Servings: 2 servings
Calories: 1023kcal
Author: Shanika

Ingredients

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)

Instructions

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!

Notes

  • 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.

Nutrition

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