Healthy Pesto Buddha Bowl
This vibrant and nourishing Buddha bowl is a masterclass in texture and flavor, combining earthy roasted vegetables with protein-packed chickpeas and a luxurious, dairy-free pesto sauce. It is a hearty, plant-based meal that balances roasted potatoes, Brussels sprouts, carrots, and broccoli for a satisfying lunch or dinner. Perfect for meal prep, this bowl is both gourmet and practical, offering a punchy, herbaceous profile that turns simple whole-food ingredients into an incredible, indulgent sensory experience.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Fusion
- Diet: Vegan
Ingredients
1 large russet potato, chopped into 1-inch chunks
2 cups baby Brussels sprouts, halved
1 handful organic carrots, stems trimmed
2 cups broccoli florets
1 can (15 oz) chickpeas, rinsed and drained
3 tablespoons olive oil
1 teaspoon dried oregano
Salt and black pepper to taste
1 cup fresh basil leaves
1/4 cup pine nuts
2 cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons nutritional yeast (for dairy-free creaminess)
Instructions
Preheat your oven to 400°F (200°C).
Place the chopped potatoes, Brussels sprouts, carrots, broccoli, and chickpeas on a large sheet pan.
Drizzle with 3 tablespoons of olive oil, sprinkle with oregano, salt, and pepper, and toss to coat evenly.
Roast in the oven for 25-30 minutes, or until the vegetables are tender and the edges are caramelized.
While the vegetables roast, prepare the pesto by blending fresh basil, pine nuts, garlic, nutritional yeast, and 1/2 cup olive oil in a food processor until smooth.
Remove the sheet pan from the oven and divide the roasted vegetables and chickpeas into bowls.
Drizzle generously with the prepared dairy-free pesto before serving.
Notes
Store leftover roasted vegetables and pesto separately in airtight containers in the refrigerator for up to 4 days. You can easily swap vegetables based on what is in your crisper drawer. For extra heartiness, serve over a bed of quinoa or brown rice.
Find it online: https://cookingwithramsay.com/healthy-pesto-buddha-bowl/