This Cilantro Pesto Buddha Bowl takes rice and veggies to a whole new level, as zesty, sweet, spicy, pesto-y level.
When I create a new recipe for the blog, it’s typical for me to be quite excited to share it. But sometimes, depending on my schedule, I’ll have to wait almost three weeks before I share a recipe once I’ve tested and shot it. But in this instance, I couldn’t wait another day. I made this pesto last Thursday and was planning on sharing it in a couple weeks, but honestly it’s too good to wait that long.
I’m not exaggerating when I say I’ve slathered it on my lunch and dinner for the last week. It’s on par with tahini sauce as my favorite dressing of all time. I’m quite grateful to this magic stuff because it’s helped me up my veggie intake over the last week as well.
Despite what a lot of healthy living blogs and magazines might lead you to believe, not everyone finds it easy to get in greens at every meal – I’m talkin’ bout you, girl in the laughing salad stock photos. You’re looking at someone with a major sweet tooth. I’d eat breakfast foods all day if I was given the choice. But while a little sweet, especially if it’s unrefined, is ok, man cannot survive on nut butter and granola alone.
The last month or so, I was starting to feel a little sluggish and it was pretty clear that my veggie intake wasn’t stellar. I’d eat a protein bar if I was running late for work and have a yogurt for lunch with some snacks in between, then maybe have one or two servings of vegetables at dinner. Not ideal, for me personally.
But I needed to find a way to make a big tupperwear of veggies seem more appealing than just grabbing a yogurt at lunch. And that’s where this magical pesto comes in. Yes, butternut squash, sweet potatoes and brussels sprouts are all fine and lovely, but add a little pesto and you’re looking at an all star team. This sauce makes these and any veggie combo an exciting prospect for lunch.
So if you’re anything like me, and find yourself falling victim to lame-lunch syndrome might I suggest leveling up your sauce?
Note on this recipe: with lunches in mind I made it to serve 6. This means whether you’re having a veggie rave or just want lunches for the week this is the perfect meal (and sauce) to make.
- 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
- To Make the Sauce: In a food processor or nutribullet blender combine cilantro, arugula, avocado oil, sunflower seeds and salt
- 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
- For the Bowl
- Preheat the oven to 350ºF
- 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
- Slice sweet potato into ⅓" thick slices, lightly coat in olive oil and place on a baking tray add salt and pepper to taste
- Roast all vegetables for 40-50 minutes or until lightly crispy and golden brown
- To cook rice add 1¼ cups of rice to 2 cups of water in a sauce pan and boil for 25 minutes.
- Take off heat and allow to cool for 5 minutes
- When veggies and rice are done divide all ingredients including the edamame into 6 servings and add cilantro pesto sauce
If you enjoyed this recipe, you’ll love these:
- What’s your favorite lunch to bring to work?
- What’s your favorite kind of sauce or dressing?