Healthy Buddha Bowls with Almond Pesto
INGREDIENTS
For the pesto sauce:
1 ½ cups fresh basil leaves
¼ cup Mariani Sliced Almonds
1 clove garlic
½ cup olive oil
½ teaspoon salt
Optional: 2 tablespoons grated parmesan cheese
For the bowls:
2 medium sweet potatoes, diced
3 tablespoons olive oil, divided
3 medium-size beets, peeled and diced
1 14-oz. can chickpeas, drained and rinsed
¼ teaspoon paprika
¼ teaspoon cumin
4 cups chopped kale or spinach
1 cup wild rice or brown rice, cooked
¼ cup Mariani sliced almonds
Salt and pepper, to taste
INSTRUCTIONS:
Make the pesto sauce. Add the basil leaves, almonds, garlic, salt, and parmesan (if using) to a food processor and pulse 10-12 times to break the ingredients into small pieces. Turn the food processor on and slowly drizzle in the olive oil while it is running. Continue to process until all ingredients are combined. Place the sauce in the fridge while you prepare the bowls.
Preheat the oven to 400 degrees. In a large bowl, toss the diced sweet potatoes with a tablespoon of olive oil, salt, and pepper. Transfer the sweet potatoes to a baking sheet lined with parchment paper and bake for 35 minutes.
While the sweet potatoes are baking, prepare the beets. Remove the top and root from each beet. Peel the beets and dice into 1-inch pieces. In a medium-size bowl, toss the beets with a tablespoon of olive oil, salt, and pepper. Transfer the beets to a baking sheet and bake at 400 degrees for 40 minutes. The sweet potatoes and beets can be in the oven at the same time.
While the beets are cooking, prepare the chickpeas. Heat a tablespoon of olive oil in a medium skillet over medium heat. Add the chickpeas, paprika, cumin, and ¼ teaspoon of salt to the skillet. Sauté for 7-10 minutes, until browned.
Assemble the bowls. Place a cup of kale or spinach in each bowl. Add ¼ cup each of wild rice, roasted sweet potatoes, and roasted beets to each bowl. Top with 2 tablespoons of crispy chickpeas, 1 tablespoon of sliced almonds, and a drizzle of almond pesto sauce.
