Description
Indulge in a nourishing and vibrant Buddha Bowl featuring a colorful medley of roasted russet potatoes, Brussels sprouts, carrots, and broccoli served over a bed of fluffy brown rice. Topped with protein-packed chickpeas and a luxurious, herbaceous, alcohol-free pesto sauce, this plant-forward meal is designed to replenish your energy and satisfy your cravings. It is an intentional, wholesome dish that brings clean, bright, and savory flavors to your dinner table in every single bite.
Ingredients
1 large russet potato, chopped into 1-inch chunks
2 cups baby Brussels sprouts, halved
1 bunch organic carrots, trimmed
1 bunch broccoli, chopped into florets
1 cup cooked brown rice
1 can chickpeas, rinsed and drained
1/4 cup extra virgin olive oil
1/2 cup fresh basil leaves
2 tbsp nutritional yeast
1 clove garlic
1 tbsp lemon juice
1/4 cup pine nuts
Instructions
Preheat your oven to 400°F (200°C).
Toss the potatoes, Brussels sprouts, carrots, and broccoli with olive oil, salt, and pepper on a large sheet pan.
Roast the vegetables for 25-30 minutes until tender and slightly browned.
While vegetables roast, prepare the pesto by blending basil, nutritional yeast, garlic, lemon juice, pine nuts, and remaining olive oil until smooth.
Assemble the bowls by layering cooked brown rice, the roasted vegetable medley, and chickpeas.
Drizzle the prepared pesto generously over each bowl before serving.
Notes
Store leftover roasted vegetables and sauce separately in the refrigerator for up to 3 days. Feel free to swap vegetables for seasonal produce you have on hand.