Roasted Veggie Buddha Bowls With Pesto Recipe

Ingredients For Roasted Veggie Buddha Bowls With Pesto Recipe

• 0.5 cup Dried quinoa
• 1 can White beans, drained and rinsed
• 1 Medium red pepper, diced
• 1 Large yukon gold potato, diced
• 2 cup Sliced brussels sprouts
• 2 cup Cauliflower Florets
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cup Baby spinach leaves
• 1 cup Cilantro Leaves
• 0.25 cup Chopped walnuts
• 3 tablespoon Nutritional Yeast
• 0.5 Juice of a lemon
• 1 Clove Garlic, Minced
• 0.5 teaspoon Salt