sweet potato beet buddha bowl with pistachio pesto
Buddha bowls are all the rage nowadays! It seems every time I browse through Instagram or Pinterest, I see magnificent looking creations that make me hungry. So I decided it was my turn to get in on the fun with my Sweet Potato Beet Buddha Bowl with Pistachio Pesto.
Game Changing Root Vegetables
Beets are absolutely amazing plants, that help our bodies both heal and perform. They can do everything from fighting inflammation to increasing athletic performance to improving our digestion. At only 59 calories per cup chopped, beets should be a regular part in your diet.
Another widely recognized super-carb I used in this recipe is the ever-popular sweet potato. Similar to beets, this is a root vegetable that packs a serious nutritional punch. Most notably, it’s high vitamin content including Vitamin C, B6, and D. Sweet potatoes also are packed with vital minerals like magnesium, which helps us relax, and potassium, which keeps our muscles functioning properly.
Notably, sweet potatoes do not cause a spike in blood sugar, something you might get from eating a high sugar food like candy or cookies. This allows our body to digest sweet potatoes slowly, providing us with steady energy, as well as feeling fuller for longer.
Kale We Just All Get Along?
Kale is another super food that should be in your daily diet! Like sweet potatoes, it’s high in fiber and full of potassium. In addition, kale also contains calcium (a crucial mineral for vegans), antioxidants, and Vitamin K. All of which help in fighting disease, decreasing inflammation, and supporting our most precious muscle; the heart.
Each one of these veggies, alongside black beans and oil-free pistachio pesto are a winning combo of both flavor and health. We are literally comprised of the foods we eat, so it’s essential we eat the best foods available. My Sweet Potato Beet Buddha Bowl is among the healthiest recipes I’ve created thus far, so I hope you enjoy it as much as I did creating it.
Prep
Preheat your oven to 425 degrees and begin preparing the root veggies. The smaller you chop the sweet potatoes and beets, the faster your cooking time will be. I chopped mine small (½” cubes) and they cooked beautifully at the 35-minute mark. If your pieces are larger, you may need to roast slightly longer.
Make sure to thoroughly rinse the canned beans. Add them to a colander and rinse under cold water for 15 seconds. Then allow them to dry slightly and season with some salt and pepper.
As for the kale, massaging it really works! I always thought it was a bit dramatic, but breaking down the “veins” within the leaves helps soften and makes the dining experience more enjoyable. Add the chopped kale to a bowl with oil, lemon juice, salt, and then massage the leaves until they become soft and more palatable.
Cook
Once chopped, add your veggies to the oven and roast for 35 minutes, flipping halfway. As they roast, you can prepare the pesto. Depending on the size of your food processor you may need to add the ingredients in waves. If you do that, add a little bit of the liquid in each time so the ingredients chop evenly.
Once prepared, give it a taste test and add any additional salt or pepper to your liking. If you find the ingredients taste bland, add a squeeze or two of fresh lemon juice to really perk up the flavor. Otherwise, simply transfer it from your food processor to a bowl and allow to sit in the fridge until your veggies are ready.
Eat
Once your veggies are finished, prepare your bowl in any way you please. Keep things neat by adding in the ingredients in separate sections or just pile it all in! Top with a generous portion of the Pistachio Pesto for a delicious and healthy helping of my Sweet Potato Beet Buddha Bowl.
If you enjoy this recipe, then you’ll love the ones below:
sweet potato beet buddha bowl with pistachio pesto
sweet potato beet buddha bowl with pistachio pesto
Prep Time
Total Time
10 minutes
45 minutes
Prep Time:
10 minutes
Total Time:
45 minutes
Servings:
2
Cuisine:
vegan
Category:
entree
Diet:
gluten free, soy free
Author:
plant based scotty
ingredients :
2 medium sweet potatoes, chopped
2 medium beets, chopped
2 tsp fresh rosemary, minced (or sub 1 tbsp + 1 tsp dried rosemary, crushed)
2 tsp fresh thyme, minced (or sub 1 tbsp + 1 tsp dried thyme)
2 tsp olive oil
sea salt and pepper to taste
2-3 stems kale, destemmed and chopped
1 tsp olive oil
1 tsp lemon juice
three-finger pinch sea salt
1 16oz can black beans, rinsed and drained
sea salt and pepper to taste
1 cup fresh basil, packed
1 cup frozen peas, thawed
1/2 cup pistachios, shelled
1 clove garlic, minced
3 tbsp lemon juice
salt and pepper to taste
notes :
* If you prefer to bake sweet potatoes and beets separately, simply divide the olive oil and seasonings in half, and mix in separate bowls.
**If you only have one baking pan available, you can still make this recipe work. Although you may need to bake slightly longer.
directions :
- Preheat oven to 425 degrees. Place the chopped beets and sweet potatoes in a large bowl. Add in 2 tsp olive oil, herbs, and salt/pepper to taste. Mix until well combined.*
- Line two baking pans, each with a piece of parchment paper. Add half the mixture to one pan and half to the other. Place in oven and roast for 35 minutes, flipping halfway.**
- As the veggies roast, prepare the pesto by adding all ingredients to a food processor or blender. Process (or blend) until most large chunks are dissolved (nut-based pesto sauces are chunkier than the original, so small chunks are fine). Once processed, store in fridge until the veggies are ready.
- Add chopped kale to a medium sized bowl. Coat with 1 tsp olive oil, 1 tsp lemon juice, and a three-finger pinch of sea salt. Massage the kale for 30s to soften and mix evenly with seasonins. Store in fridge until you construct your bowl.
- Once the veggies are done, create your bowl by adding in sweet potatoes and beets, black beans, kale, and top with a generous serving of pistachio pesto. Enjoy!
notes :
* If you prefer to bake sweet potatoes and beets separately, simply divide the olive oil and seasonings in half, and mix in separate bowls.
**If you only have one baking pan available, you can still make this recipe work. Although you may need to bake slightly longer.
2 Comment(s)
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Kelly
By far one of my favorite recipes of all time. I don’t know how you came up with this combination, but it is pure magic. That sauce…I like to keep some in my fridge at all times just to use for dipping veggies in too.
Scotty
Lots of creative thinking for this recipe. So glad you enjoyed it though!