Lemon Pesto Buddha Bowl
Fresh parsley, basil and lemon give this dairy free lemon pesto buddha bowl a light and flavorful taste! Paired with white beans for protein and grilled vegetables, your tastebuds will be delighted bite after bite when you serve this vegan nourishing bowl for lunch or dinner!
Servings: 4 Servings
Calories: 217kcal
Ingredients
Lemon Herbed Pest
- 1 cup fresh parsley leaves
- 1 Tablespoon fresh basil leaves
- 3 Tablespoons walnuts
- 2 tsp garlic cloves
- 1/2 tablespoon salt
- 1 Tablespoon lemon juice
- 1/8 cup nutritional yeast
- water as needed
Grilled Vegetables
- 1 small cauliflower , broke into florets
- 1 orange bell pepper , sliced
- 1 asparagus bunch
- 1 zucchini , cut into rounds
- 1 summer squash , cut into rounds
- garlic salt & pepper , to season and taste
Buddha Bowl
- 1 1/2 cups white beans , canned rinsed and drained
- 2-3 Tablespoons lemon pesto
- Grilled vegetables
- Fresh salad greens
Optional buddha bowl: Fresh cherry tomatoes, baby carrots, snap peas, walnuts
Instructions
Lemon Herbed Pesto
- Place all pesto ingredients in a food processor and process until combined. Add water as needed to get the right texture desired.
- Toss 2-3 tablespoons of pesto with your rinsed and drained white beans.
Grilled Vegetables
- Prepare vegetables and remove woody stems from asparagus. Toss with garlic salt.
- Grill vegetables over medium high heat until desired doneness. I like mine more crispy so I grill the cauliflower the bell peppers for 15 minutes first, then add the asparagus for the last 15 minutes.
Assemble Buddha Bowl
- Place your fresh salad greens in a bowl.
- Add your lemon pesto white beans.
- Add your grilled vegetables and any other fresh vegetables.
- Add in additional walnuts and pesto as needed.
- Eat immediately.
Notes
Vegan Meal Prep: Store all ingredients including cooked vegetables separately. Reheat cooked ingredients and assemble your buddha bowl at meal time!
Nutrition
Calories: 217kcal