Buddha Bowl With Pistachio Pesto Recipes

BUDDHA BOWL WITH PISTACHIO PESTO

Steps:

• Preheat oven to 400 degrees. Place sweet potatoes and onions on baking sheet. Drizzle with olive oil and salt. Bake for 20 minutes or until sweet potatoes can be easily pierced with a fork.
• In a medium saucepan, cook quinoa according to package instructions. Salt the water to infuse the quinoa with flavor.

BUDDHA BOWL

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
• Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
• Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
• Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.

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!