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Slow Roasted Buddha Bowls + Kale & Sunflower Seed Pesto

Prep

Cook

Total

Yield 2 -3 servings

Ingredients

Instructions

  1. Wash and cut everything as listed above, place cut side down on a parchment lined baking sheet.
  2. Bake at 400 F for 45-55 minutes. Until tender and browning on top.
  3. 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.
  4. 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.
  5. Assemble bowls starting with quinoa as the base.
  6. Pile on the veggies, topped with a bit of Kale Pesto in the center.
  7. Serve warm, enjoy mixed together (seasoned to taste).

Notes

Nutritional Info. is without the pesto.

Courses Entree

Cuisine Gluten-free, Vegan, Oil-free, Kid-friendly

Nutrition Facts

Serving Size 2

Amount Per Serving

Calories 497

% Daily Value

Total Fat 6 g

9%

Sodium 69 mg

3%

Total Carbohydrates 100 g

33%

Dietary Fiber 18 g

72%

Sugars 18 g

Protein 16 g

32%

* 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/