Vegan Pesto Buddha Bowl

This Vegan Pesto Buddha Bowl is loaded with flavor at every bite. Massaged kale, roasted sweet potatoes, and crispy chickpeas, are all paired perfectly with a homemade vegan pesto sauce. It’s a healthy vegan buddha bowl recipe that is simple to make, super delicious, & meal prep approved!

Who loves a good buddha bowl? I sure do. In fact, buddha bowls were the first vegan meal that I actually made and my love for them hasn’t faded. 

Buddha bowls are seriously the best, because they’re packed with wholesome ingredients and amazing in flavor. I haven’t made one that I didn’t love.

However, I may be biased, but this vegan buddha bowl recipe truly might be the winner of them all. This healthy vegan buddha bowl recipe features massaged kale, roasted sweet potatoes, crispy chickpeas, and a dollop or two of homemade vegan pesto. Can it get any better than that? I don’t think so. 

This Vegan Pesto Buddha Bowl recipe is not only super flavorful, but it’s easy to make, and can be made in advance too. I seriously can’t wait for you to dig into this one!

 Why You’ll Love This Vegan Buddha Bowl Recipe

• Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of taste. Thanks to the nutrient-rich vegetables and the vegan pesto, this buddha bowl recipe is packed with flavor.
• Quick & Easy: This vegan buddha bowl recipe comes together in under 45 minutes and is straightforward to make.
• Great for Meal Prep: It’s the perfect meal prep approved recipe for quick dinners throughout the week.

Ingredients

• Organic Sweet Potato: Roasted to perfection. For this recipe I used garnet sweet potatoes, but you can technically use any type of potato you love! I personally leave the skin on, since it adds extra fiber! Just be sure to scrub them well before slicing. Oh, and a little tip, when shopping for sweet potatoes, make sure that they’re firm.
• Organic Chickpeas: These bad boys get roasted to perfection to take this buddha bowl to the next level. Plus, chickpeas are loaded with protein and are a great source of fiber.
• Organic Kale: Massaged with lemon juice + sea salt!
• Organic Pesto: Hence the name. My vegan pesto recipe is so simple to make and adds so much flavor. Don’t leave it out!  
• Organic Spices: Garlic powder, sea salt, and black pepper are used for this buddha bowl. 

How To Make

1. Roasted Sweet Potato & Crispy Chickpeas. Preheat oven to 425 degrees F. Add the drained chickpeas and chopped sweet potatoes onto two separate baking trays lined with parchment paper. Drizzle avocado oil, sea salt, & black pepper, over the sweet potatoes. Toss to combine. Drizzle with avocado oil, garlic power, sea salt, & black pepper, over the chickpeas. Toss to combine. Roast both for 25 – 30 minutes, flipping halfway.
2. Vegan Pesto. To a food processor or a small high-speed blender, add the pesto ingredients and process until smooth, or leave a few chunks, if desired. 
3. Kale. Add chopped kale to a large mixing bowl along with the lemon juice, sea salt, and black pepper, Massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
4. Serve. Divide kale, roasted sweet potatoes, and crispy chickpeas between bowls. Top with vegan pesto, hemp seeds, and red pepper flakes, if desired. Enjoy!

Tips for Making this Vegan Buddha Bowl Perfectly

• Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Vegetables: Feel free to add in even more veggies! I think adding cauliflower florets &/or beets to the sheet pan would pair deliciously! 
• Always Massage the Kale. Trust me on this one. Kale can be very tough & chewy if not messaged. So, make sure to massage the kale for at least 2 minutes – you’ll get a nice hand workout in.
• Organic Greens: If you don’t have any kale on hand, feel free to use spinach or arugula.

Storing & Reheating

As mentioned above, this healthy vegan buddha bowl recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sweet potatoes and chickpeas to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the kale, vegan pesto, and seeds.

More Recipes You’ll Love

• Vegan Butternut Squash Harvest Bowl
• Vegan Sheet Pan Harvest Bowl with Garlic Yogurt Sauce
• Chickpea & Sweet Potato Hash
• Italian Herb Roasted Vegetable & Chickpea Sheet Pan Dinner

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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