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Cilantro Pesto Buddha Bowl

This Cilantro Pesto Buddha Bowl takes rice and veggies to a whole new level, as zesty, sweet, spicy, pesto-y level
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Ingredients

Scale
  • For the Bowl: 1 Cup of Cooked, Shelled Edamame
  • 2 Cups of Butternut Squash Cubed
  • 1 Cup of Brussels Sprouts
  • 1 Sweet Potato
  • 1¼ Cup of Wild Rice
  • 2–3 tbsp of avocado or olive oil for vegetables
  • For the Cilantro Pesto Sauce: 1 Cup of Cilantro
  • 2 Cups of Arugula
  • ¾ Cups of Avocado Oil (can sub with Olive Oil)
  • ½ Cup of Sunflower Seeds
  • ½ tsp of Salt

Instructions

  1. To Make the Sauce: In a food processor or nutribullet blender combine cilantro, arugula, avocado oil, sunflower seeds and salt
  2. Blend until all ingredients are well combined and smooth in texture, you may need to scrape the sides of the blender or food processor to make sure all ingredients are blended together
  3. For the Bowl: Preheat the oven to 350ºF
  4. Cut brussels sprouts in half, place in a large bowl with cubed butternut squash, toss with olive oil and salt and pepper to taste and place on a greased baking tray
  5. Slice sweet potato into ⅓” thick slices, lightly coat in olive oil and place on a baking tray add salt and pepper to taste
  6. Roast all vegetables for 40-50 minutes or until lightly crispy and golden brown
  7. To cook rice add 1¼ cups of rice to 2 cups of water in a sauce pan and boil for 25 minutes.
  8. Take off heat and allow to cool for 5 minutes
  9. When veggies and rice are done divide all ingredients including the edamame into 6 servings and add cilantro pesto sauce

Find it online: https://1stphormrecipes.co.uk/cilantro-pesto-buddha-bowl/

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