FALL HARVEST BUDDHA BOWL WITH KALE PESTO DRESSING RECIPE BY TASTY
Here's what you need: fresh basil leaves, pine nuts, garlic, olive oil, kale, shredded parmesan cheese, salt, pepper, butternut squash, beet, olive oil, salt, pepper, extra firm tofu, cauliflower florets, broccoli floret, kale, quinoa
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425ºF (220ºC).
- Make the pesto: Add the basil, pine nuts, garlic, olive oil, kale, Parmesan, salt, and pepper to a blender, and blend until smooth.
- Add the butternut squash and beets to ¼ of a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Add the tofu to another ¼ of the baking sheet and brush with pesto.
- Bake for 10 minutes, then remove from the oven.
- Flip the tofu, then add the cauliflower and broccoli to another ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Bake for 10 minutes, then remove from the oven.
- Add the kale to the remaining ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for 10 minutes, until the kale is crispy and all of the vegetables are tender.
- Add the quinoa to a bowl. Top with the tofu and vegetables and drizzle with pesto.
- Nutrition Calories: 1766 Fat: 126 grams Carbs: 118 grams Fiber: 26 grams Sugars: 22 grams Protein: 63 grams
- Enjoy!
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