![['Close-up view of a colorful Veggie Pesto Quinoa Buddha Bowl filled with fresh vegetables and quinoa.', 'Side view of a vibrant Buddha Bowl featuring quinoa, pesto, and a variety of vegetables.', 'Juicy Veggie Pesto Quinoa Buddha Bowl with broccoli, bell peppers, and sprouted greens.', 'Deliciously arranged bowl of quinoa topped with tempeh, kale, and fresh basil.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/veggie-pesto-quinoa-buddha-bowl_1_U1.webp)
Delicious Veggie Pesto Quinoa Buddha Bowl
A vibrant and nutritious bowl combining roasted vegetables, fresh greens, and flavorful pesto over quinoa, perfect for a wholesome meal.
Ingredients
Vegetables
- 1 piece onion
- 1 piece bell pepper
- 2 crowns broccoli
- 1-2 squash squash of choice (delicata)
- 2 golden potatoes golden potatoes
Protein
- 2 blocks tempeh
Greens
- 1 bunch kale (stems removed)
- 1 bunch kale (stems removed)
Cucumbers & Sprouts
- 2 English cucumbers English cucumbers
- 1 package sprouts
Grains & Seeds
- 1 cup dried quinoa
Flavorings & Condiments
- 3 tbsp coconut aminos (separated - 2 tbsp for vegetables, 1 tbsp for kale)
- 1 piece lemon (juiced)
- 1 cup fresh basil
- 1-3 stalks kale (stems removed) (additional for pesto)
- 1 tsp spirulina (optional)
- 3 tbsp pumpkin seeds
- 1 tbsp nutritional yeast
- 1 tsp apple cider vinegar
- 2 lemons juiced
- 2/3 cup water
Instructions
- Roast the vegetables and cook the quinoa according to package instructions.
- Prepare the pesto by blending basil, kale, pumpkin seeds, nutritional yeast, lemon juice, spirulina (if using), apple cider vinegar, water, and coconut aminos.
- Cook the tempeh until browned and set aside.
- Assemble the bowl with quinoa, roasted vegetables, tempeh, cucumbers, sprouts, and greens. Drizzle with pesto.
- Serve immediately and enjoy!
Notes
You can customize the vegetables and greens based on your preference.