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Quinoa Buddha Bowl with roasted vegetables

Quinoa Buddha Bowl with Roasted Vegetables

  • Author: Cindy
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 2 - 4 servings 1x
  • Category: Lunch, Dinner, Bowl
  • Method: Roast, Steam, Braise
  • Cuisine: Vegetarian, *Vegan


This is a delicious blend of roasted vegetables, steamed yucca root and braised bok choy over quinoa. It is topped with a vegetarian version of Kale Pesto and microgreens.



Kale Pesto Ingredients

1 1/2 cups kale (lactino or green)

1 1/2 cups basil leaves

1/4 cup pine nuts

3 garlic cloves

3/4 cup parmesan cheese (*use vegan parmesan cheese)

1/4 cup extra virgin olive oil

1/2 - 3/4 cup vegetable broth

freshly ground pepper

Roasted Vegetable Bowl Ingredients:

8 ounces red radishes, halved

8 rainbow carrots (assorted colors), sliced

1/2 teaspoon of sea salt

1 cup quinoa, rinsed and cleaned in a stainer

1 3/4  cups vegetable broth

1 yucca root, cut into bite size chunks

1/2 lemon

1/4 teaspoon sea salt

12 ounces baby bok choy, 2 bunches, cleaned

1 tablespoon olive oil

1 teaspoon sea salt

1/2 teaspoon sesame seeds



Kale Pesto 

  1. In a food processor, combine kale, basil, pine nuts, garlic, parmesan cheese and a few grinds of fresh pepper. Pulse a few times and slowly add in olive oil & vegetable broth until desired consistency. 
  2. Add the pesto to a small pot (or microwave) and heat for a few minutes. Makes about 1 1/2 cups of pesto. Refrigerate and save any leftovers.

Roasted Vegetables

  1. Preheat oven to 350°.
  2. On a parchment lined baking sheet, spread the carrots and radishes, drizzle with  olive oil  &  1/2 teaspoon sea  salt. 
  3. Place in oven and roast for approximately 20 - 30 minutes.
  4. Place 1 cup of dry quinoa into a slightly heated pot. Toast grain for a few minutes before adding the 1 3/4 cups of vegetable stock. Bring to a boil, then simmer & cook covered,  for approximately 15 - 20  minutes, until all of the stock is absorbed. Fluff with a fork and let sit covered. 
  5. Steam the yucca root for 10 minutes (in a steamer basket or double boiler). When done, squeeze 1/2 lemon juice over cooked yucca root & sprinkle with sea salt to taste. Keep covered & set aside.
  6. In a sauté pan, heat 1 tablespoon olive oil, and braise the bok choy for approximately 5 minutes. Sprinkle with sesame seeds. Set aside.

Place all of the ingredients, sectioned in a large bowl, and top it with a few micro greens and a drizzle of kale pesto.


*Vegan version can be made with vegan parmesan cheese

Equipment needed

food processor, baking sheet, sauté pan, steamer, medium & small size pot

Although this requires many cooking supplies to prepare, it is well worth the clean up. You can always use store bought pesto for a short cut. And of course a microwave or instant pot can help to shorten the cooking time!

Keywords: Vegan, Vegetarian, Winter Buddha Bowl, Vegan Power Bowl, Quinoa Bowl


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