Posted in Grains, Herbs, Plant Based, Sauces & Creams, Vegan

Buddha Bowl with Creamy Vegan Pesto

Have I mentioned how much I love Buddha Bowls, because I do. A lot.

But before we get into the goodness of this latest meal, I should apologize for my absences and sporadic posts. Finishing this latest book and exploring the country of Romania with my husband, and time with our family has packed my schedule more than I’m used to and something had to give. The good news is, I have plenty of recipes because taking pictures of the food is easy…posting it all, not so much.

But I’m back and today we’re talking Buddha Bowls.

Why do I love them so hard, you ask?


1. They are packed with veggies which means packed with nutrients.
2. Delicious
3. Easy to do
4. Always leaves you enough calories for a delicious sauce!


Some people will tell you that autumn is a great time for a Buddha Bowl but I think spring and summer are even better because there are so many vegetables in season which gives you so much to choose from! for this bowl I grabbed a big head of broccoli, a giant sweet potato, carrots, red bell pepper and onion. And just in case you’re wondering, YES, that’s all I used. One of each vegetable and it was enough to feed three people, of course with 1 cup of brown rice.

Which brings me to the other thing I LOVE about these bowls. The calorie count is totally irresistible for those of us still trying to manage our weight and these bowls have helped me drop 33kg (& counting!).

It seems like a lot of food and your belly will certainly think you’ve over-indulged but you haven’t. At all.

And like I said, you can create a delicious sauce that maybe not be 100% TOTALLY good for you, because food is meant to be enjoyed!

I made a creamy pesto that began as a regular basil pesto complete with garlic, cashews (couldn’t find pine nuts), lemon juice, Tabasco sauce, salt and black pepper. I split the pesto in half and chucked one half in the fridge for later and for the other, I added a quarter cup of vegan yogurt and a tablespoon of mustard for a delicious pesto cream that complimented the dish perfectly.

Whenever I’m lucky enough to happen upon fresh basil, I instinctively grab 3 or 4 packages because I know how versatile pesto can be, even more for those of us on a plant based diet. Add a couple grilled veggies and slather the pesto on bread for a quick & easy sandwich.

If you notice a shine on the carrot, pepper & onion mixture, it’s because I used (gasp) coconut oil! I figured this was the perfect place to indulge, cooking these veggies in 2 teaspoons of coconut oil with paprika, salt & pepper, baharrat and a few other Northern African spices.

Which brings us to my final tip for Buddha Bowls. Don’t be afraid to experiment with your spice rack!!! I’ve made Cajun Buddha Bowls for a little extra spice, Indian, Asian, Spanish, Mexican, Italian and just about every other cuisine that intrigues me. Your herbs & spices are the key to keeping your diet fresh.



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

6 thoughts on “Buddha Bowl with Creamy Vegan Pesto

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