Wash and cut everything as listed above, place cut side down on a parchment lined baking sheet.
Bake at 400 F for 45-55 minutes. Until tender and browning on top.
While your vegetables are roasting, add your dried quinoa to a medium-sized pot with 2 cups of water. Bring to a boil, reduce the heat to low and cover with a lid. Steaming for 20 minutes, or until tender.
Remove your veggies from the oven and let rest for 3-4 minutes. Diagonally slice the roasted eggplant to serve. Thinly slice your onions and bell peppers as well.
Assemble bowls starting with quinoa as the base.
Pile on the veggies, topped with a bit of Kale Pesto in the center.
Serve warm, enjoy mixed together (seasoned to taste).
Nutritional Info. is without the pesto.
CuisineGluten-free, Vegan, Oil-free, Kid-friendly
Amount Per Serving
% Daily Value
Total Fat6 g
Total Carbohydrates100 g
Dietary Fiber18 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/slow-roasted-buddha-bowls-kale-sunflower-seed-pesto/