Meatless Mondays  |  Posted 03.13.17

Roasted Veggie Buddha Bowls

Roasted Veggie Buddha Bowls

A hearty meal that has a grain, a protein, lots of vegetables and a delicious dressing that pulls everything together.

Serves: 4


  • 1/2 cup Dried Quinoa
  • 1 (15 ounce) can White Beans, drained and rinsed
  • 1 medium Red Pepper, diced
  • 1 large Yukon Gold Potato, diced
  • 2 cups Sliced Brussels Sprouts
  • 2 cups Cauliflower Florets
  • 1 Tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • Cilantro Spinach Pesto:
  • 2 cups Baby Spinach Leaves
  • 1 cup Cilantro Leaves
  • 1/4 cup Chipped Walnuts
  • 3 Tbsp Nutritional Yeast
  • 1/2 Lemon, juiced
  • 1 clove Garlic, minced
  • 1/2 tsp Salt
  • 1/4 cup Olive Oil


  1. Pre-heat oven to 400 degrees F. Cook quinoa according to package directions. On a large sheetpan, toss together all of the vegetables with the olive oil, salt and pepper. Roast vegetables for about 40-50 minutes, until cooked through and browned.
  2. Add all pesto ingredients, except he olive oil, to a food processor and turn on. Slowly drizzle in the olive oil and blend until desired consistency is reached. Feel free to add additional olive oil if desired.
  3. Assemble bowls by placing equal portions of the quinoa, white beans and roasted vegetables into bowls and topping with desired amount of pesto. Recipes makes about 4 bowls, depending on how full you make them.

Source: She Likes Food