Healthy Buddha Bowls With Almond Pesto Recipes

HEALTHY BUDDHA BOWLS WITH ALMOND PESTO

Steps:

• Make the pesto sauce. Add the basil leaves, almonds, garlic, salt, and parmesan (if using) to a food processor and pulse 10-12 times to break the ingredients into small pieces. Turn the food processor on and slowly drizzle in the olive oil while it is running. Continue to process until all ingredients are combined. Place the sauce in the fridge while you prepare the bowls.
• Preheat the oven to 400 degrees. In a large bowl, toss the diced sweet potatoes with a tablespoon of olive oil, salt, and pepper. Transfer the sweet potatoes to a baking sheet lined with parchment paper and bake for 35 minutes.
• While the sweet potatoes are baking, prepare the beets. Remove the top and root from each beet. Peel the beets and dice into 1-inch pieces. In a medium-size bowl, toss the beets with a tablespoon of olive oil, salt, and pepper. Transfer the beets to a baking sheet and bake at 400 degrees for 40 minutes. The sweet potatoes and beets can be in the oven at the same time.
• While the beets are cooking, prepare the chickpeas. Heat a tablespoon of olive oil in a medium skillet over medium heat. Add the chickpeas, paprika, cumin, and ¼ teaspoon of salt to the skillet. Sauté for 7-10 minutes, until browned.
• Assemble the bowls. Place a cup of kale or spinach in each bowl. Add ¼ cup each of wild rice, roasted sweet potatoes, and roasted beets to each bowl. Top with 2 tablespoons of crispy chickpeas, 1 tablespoon of sliced almonds, and a drizzle of almond pesto sauce.

FALL HARVEST BUDDHA BOWL WITH KALE PESTO DRESSING RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Make the pesto: Add the basil, pine nuts, garlic, olive oil, kale, Parmesan, salt, and pepper to a blender, and blend until smooth.
• Add the butternut squash and beets to ¼ of a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
• Add the tofu to another ¼ of the baking sheet and brush with pesto.
• Bake for 10 minutes, then remove from the oven.
• Flip the tofu, then add the cauliflower and broccoli to another ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
• Bake for 10 minutes, then remove from the oven.
• Add the kale to the remaining ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper.
• Bake for 10 minutes, until the kale is crispy and all of the vegetables are tender.
• Add the quinoa to a bowl. Top with the tofu and vegetables and drizzle with pesto.
• Nutrition Calories: 1766 Fat: 126 grams Carbs: 118 grams Fiber: 26 grams Sugars: 22 grams Protein: 63 grams
• Enjoy!