Name: Lemon Herbed Pesto Buddha Bowl
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 cup parsley; 1 Tblsp fresh basil; 3 Tblsp walnuts; 2 cloves garlic; ½ tsp salt; 1 Tblsp lemon juice; ⅛ cup nutritional yeast; water as needed; 1 small head of cauliflower; 1 sweet orange pepper; 1 bunch of asparagus; 1 zucchini; 1 summer squash; garlic salt & pepper; 1 15-oz can white beans; 2 - 3 tblsp lemon herbed pesto; grilled vegetables; fresh tomatoes; fresh carrots; fresh snap peas; additional walnuts

Light and fresh lemon herbed pesto is paired with white beans and grilled vegetables then tossed with fresh greens! You will love this buddha style protein bowl that is packed full of good for you ingredients.

Ingredients in Lemon Herbed Pesto Buddha Bowl

I am the salad girl at our extended family holiday meals. While yes, this is a name I dubbed for myself – it is totally true. I am always asked to bring a salad.

This started even before my husband and I were married. I married into a family where they like to cook. So maybe the salad was a test? If she passes the good salad test, she’s in. Ha – maybe. Probably not. Although, I did receive a nice bamboo salad bowl set for a shower gift…from you name it my mother in law. The pressure to make a salad that is more than just a side has always been there and if i’m being honest that was way before I was even the ‘salad girl’ at family gatherings.

This lemon herbed pesto salad is a ‘wow’ salad! It is full of delicious fresh tastes from the homemade vegan pesto. Grilled vegetables add a smokey grill taste and fresh salad greens add vibrant color.

Here are the ingredients you will need for this vegan lemon herbed pesto salad:

Walnuts
Fresh Basil
Fresh Parsley
Fresh Lemon Juice
Nutritional Yeast
Assorted Vegetables
White Northern Beans
Fresh Hearty Salad Greens

As you notice, this recipe calls for A LOT of FRESH ingredients and herbs. That is key to what makes this taste so AMAZING.

How to Make Your Fresh Pesto Buddha Bowl

This pesto buddha bowl comes together quickly by using a food processor to make your pesto! I love my food processor for recipes like pesto, as I just need to wash my herbs then pulse them in the processor. No manual chopping!

To make your oil free pesto, place all ingredients for the pesto in a food processor and pulse lightly until combined.

Next, chop your vegetables and toss with garlic salt. Grill your vegetables over medium high heat until tender. I used cauliflower and asparagus, which tend to take 30 minutes + dependent upon how many veggies I use and the size of my grill pan.

Last, assemble your fresh vegetable and pesto bowl! Toss your white beans with pesto, grill your vegetables, add fresh greens and voilá – delicious!

Make Ahead Protein Bowl

This is a great make ahead protein bowl! I love to make this dairy free pesto on the weekend to have it ready for a weeknight meal. You could also use this for vegan lunch meal prep! Toss your beans with the dairy free pesto and store in a container. Grill your vegetables and then portion into individual containers. Store your green in a separate container. What an amazing plant based lunch!

This vegan pesto is always freezer friendly! Freeze in smaller portions and use for another meal.

I hope you get to make this Lemon Herbed Pesto bowl! Tag @badtothebowl on social media if you make it, I would love to know.