Phenomenal Phoods

Vegan Buddha Bowl with Arugula Pesto

Ingredients:

For the buddha bowls

• 1 large or 2 small sweet potatoes
• 2 cups Brussels sprouts, quartered
• 2-3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable broth
• 1 large or 2 small avocados, sliced
• 1/2 English cucumber, sliced
• Handful of fresh arugula

For the arugula pesto

• 2 cups arugula*
• 1/2 cup fresh basil*
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup pine nuts*
• 1/3 cup nutritional yeast*
• 1/3 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Roast the veggies. Preheat oven to 425 degrees F and line a sheet pan with parchment paper.
2. Toss the sweet potatoes and Brussels sprouts with the olive oil, garlic powder and pepper and arrange in a single layer on the prepared baking sheet.
3. Roast for 25-30 minutes or until sprouts are charred on the outside, and veggies tender when pierced with a fork. Remove from the oven and immediately sprinkle with salt.
4. Cook the quinoa. While the oven is heating and veggies are cooking, combine the quinoa and vegetable broth in a medium saucepan over high heat. As soon as it starts boiling, cover and reduce the heat to low. Simmer for 15 minutes without removing the lid.
5. Turn the heat off and let sit with the lid on for another 5 minutes before fluffing with a fork and seasoning with salt and pepper.
6. Make the pesto. While the quinoa is cooking and veggies are roasting, make the pesto. To make the pesto, combine arugula, basil, pine nuts, garlic, nutritional yeast and lemon zest and juice in a food processor. Pulse to blend and then slowly drizzle in olive oil while the processor is running.
7. Season pesto with salt and pepper, to taste.
8. Assemble the bowls. Fill the bottom of the bowl with cooked quinoa. Arrange roasted sweet potatoes and brussels sprouts on top.
9. Top with slices of avocado, sliced cucumber and fresh arugula. Top with a heaping spoonful of arugula pesto. Season the bowl with additional salt and pepper, as needed.