Roasted Veggie Buddha Bowls with Pesto

Beans

1 Cup White / Red Kidney Beans

Overnight soak the beans in water

3 Cups Water
1/2 Tsp Salt

Cook beans with water and salt, allow it to boil, reduce the heat to medium and cook for 45 minutes.

Quinoa

2 Cups Quinoa
4 Cups Water

Rinse quinoa in water, cook quinoa with water, allow it to boil, reduce the heat to medium and cook for 15 minutes.

Yields: 6 Cups Cooked Quinoa

Cilantro Spinach Pesto

6 ounce TJ Baby Spinach Leaves
1 Cup Cilantro Leaves
1/4 Cup Walnuts
3 Tbsp Nutritional Yeast
3 Tbsp Lemon Juice (Juice of 1/2 a Lemon)
1 Garlic Clove
1 Tsp Salt
1 Tsp Black Pepper Powder
1/4 Cup Olive Oil

Add all the above to the blender / food processor, process until smooth.

Roast Vegetables

2 Red Bell Pepper, Chopped
2 Cup Red Onion, Chopped (1 Onion)
2 Cups Yukon Gold Potatoes, Chopped (2 Large Potatoes)
3 Cups Brussels Sprouts, Chopped into 4 Pieces (1 Pound Brussels Sprouts)
2 Cups Cauliflower Florets
1 Bulb Garlic
1 Tbsp Olive Oil
1 Tsp Salt
1/2 Tsp Black Pepper Powder

Preheat the oven to 400 degrees F.

On a large sheet pan, toss together all the vegetables with olive oil, salt and pepper. Roast vegetables for 45 minutes until cooked through and browned.

Assemble the bowls by placing equal portion of quinoa, white beans, roasted vegetables into bowls and topping with desired amount of pesto.

Taste Note: Tastes AWESOME.
Serves: 4
Source: shelikesfood