94% would make again
Fall Harvest Buddha Bowl With Kale Pesto Dressing
featured in Pesto Lovers Only
Tasty Team
June 10, 2019
Inspired by cooking.nytimes.com
Ingredients
for 2 servings
Pesto
- 1 cup fresh basil leaves (40 g)
- ⅓ cup pine nuts (40 g)
- 2 cloves garlic
- ½ cup olive oil (120 mL)
- 1 cup kale (100 g), stemmed
- 1 cup shredded parmesan cheese (100 g)
- salt, to taste
- pepper, to taste
Buddha Bowl
- 1 cup butternut squash (205 g), diced
- 1 cup beet (200 g), diced
- ⅓ cup olive oil (80 mL)
- salt, to taste
- pepper, to taste
- 7 oz extra firm tofu (200 g), sliced into squares
- 2 cups cauliflower florets (600 g)
- 2 cups broccoli floret (300 g)
- 3 cups kale (300 g), stemmed
- 1 cup quinoa (170 g), cooked
Preparation
- 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!
Ingredients
for 2 servings
Pesto
- 1 cup fresh basil leaves (40 g)
- ⅓ cup pine nuts (40 g)
- 2 cloves garlic
- ½ cup olive oil (120 mL)
- 1 cup kale (100 g), stemmed
- 1 cup shredded parmesan cheese (100 g)
- salt, to taste
- pepper, to taste
Buddha Bowl
- 1 cup butternut squash (205 g), diced
- 1 cup beet (200 g), diced
- ⅓ cup olive oil (80 mL)
- salt, to taste
- pepper, to taste
- 7 oz extra firm tofu (200 g), sliced into squares
- 2 cups cauliflower florets (600 g)
- 2 cups broccoli floret (300 g)
- 3 cups kale (300 g), stemmed
- 1 cup quinoa (170 g), cooked
Preparation
- 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!
Inspired by cooking.nytimes.com
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