Making a comforting and easy dinner doesn’t have to be time consuming. In fact, my favorite meals usually end up taking less than 20 minutes to prep. Now this recipe does take a bit longer, but that’s the cooking time, you only need a solid 10-15 minutes to get everything prepped ahead to bake. That’s it! Then you can enjoy this delicious entree full of color!
Earlier this week I shared a recipe for my Kale & Roasted Sunflower Seed Pesto – which by the way, is so good I’ve been making it for a ton of other things. Like pizza! Anyways, I digress. This pesto is really the finishing touch to these buddha bowls. Since we’re not adding any oil or seasoning, it can be a bit bland on it’s own – I personally prefer this, so I can season as needed after roasting, without the seasonings getting burnt. But with this pesto, you really don’t need anything else. I love to dollop a nice portion in the center of my roasted veggie bowl and then mix it altogether, you know, after snapping a photo and before it looks kind of gross from all the mixing and mashing.
If you plan on saving some for later, omit the pesto so you can reheat your bowl. Then add it on afterwards. This is also fantastic with salsa, hot sauce, a vegan cheese sauce or even cashew sour cream. If you follow me on Snapchat (psvegan), then you’d know that I’m an avid believer in mixing tons of sauces/dips – it’s kind of a bad habit that I have no problem with. The more sauce the better! Lately I’m loving my zesty ranch dressing + hot sauce, I literally put it on everything. Not too sure if it would be good on this, but it’s worth a try!
Let me know if you give this recipe a try. I would love to see photos! Also, tell me what sauce you would want to put on this bowl. I bet a teriyaki would be delicious too!
Can’t wait to make this again soon, I’ll be adding diced red potatoes, broccoli and cauliflower for a different variation. You can never to wrong with roasted veggies, especially when they’re slightly crispy – okay I’m done rambling. Go make some buddha bowls!
- 1 Eggplant, halved
- 1 Sweet Potato, medium diced
- 1 Yellow Bell Pepper, halved
- ½ pint Grape Tomatoes, halved
- 1 medium Yellow Onion, quartered
- Kale Pesto, as desired to top
- 1 cup dried Quinoa, steamed
- Salt & Pepper, to taste
- Balsamic Vinaigrette, to top (optional)
- 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).