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4 Servings
Recipe By: Gayle @ Pumpkin 'N Spice says Katie | Healthy Seasonal Recipes says Becky says Liz @ Floating Kitchen says marcie says Sarah @ Making Thyme for Health says Laura says Lydia @ Suitcase Foodist says She Likes Food says Letty / Letty's Kitchen says Casey the College Celiac says Nora | Savory Nothings says Katie @ Whole Nourishment says Julia Mueller says She Likes Food says Traci | Vanilla And Bean says Shoshona N Smith says She Likes Food says Liren | Kitchen Confidante says She Likes Food says Ashley@CookNourishBliss says Sabrina says She Likes Food says
Shared By Taylor Cwikla

Roasted Veggie Buddha Bowls With Pesto

Ingredients

  • INGREDIENTS
  • 1/2 cup dried quinoa
  • 1 (15 ounce) can white beans, drained and rinsed
  • 1 medium red pepper, diced
  • 1 large yukon gold potato, diced (2 cups)
  • 2 cups sliced brussels sprouts
  • 2 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • CILANTRO SPINACH PESTO:
  • 2 cup baby spinach leaves
  • 1 cup cilantro leaves
  • 1/4 cup chopped walnuts
  • 3 tablespoons nutritional yeast
  • Juice of 1/2 a lemon
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

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