Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Place the diced beets and sweet potatoes on separate baking sheets (beets can stain, so separate them if possible).
3. Drizzle each batch with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
4. Toss to coat evenly, then spread the vegetables out in a single layer.
5. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized on the edges.

Step 2: Make the Pistachio Pesto

1. In a food processor, combine pistachios, basil, garlic, and nutritional yeast (or Parmesan).
2. Pulse until the ingredients are finely chopped.
3. With the processor running, slowly drizzle in olive oil and lemon juice until the mixture becomes smooth.
4. Taste and season with salt and pepper as needed. Set the pesto aside.

Step 3: Assemble the Buddha Bowls

1. Start with a base of cooked quinoa or farro in each bowl.
2. Add a handful of mixed greens on top of the grains.
3. Arrange the roasted beets, sweet potatoes, avocado, cucumber, and red onion around the bowl.

Step 4: Finish with Pistachio Pesto

1. Drizzle the pistachio pesto generously over the bowl.
2. Sprinkle pomegranate seeds on top for an optional burst of sweetness and color.