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Fall Harvest Buddha Bowl With Kale Pesto Dressing

by Merle O'Neal

Inspired by 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, stemmed (100 g)
  • 1 cup
    shredded parmesan cheese (100 g)
  • salt, to taste
  • pepper, to taste

Buddha Bowl

  • 1 cup
    butternut squash, diced (205 g)
  • 1 cup
    beet, diced (200 g)
  • ⅓ cup
    olive oil (80 mL)
  • salt, to taste
  • pepper, to taste
  • 7 oz
    extra firm tofu, sliced into squares (200 g)
  • 2 cups
    cauliflower florets (600 g)
  • 2 cups
    broccoli floret (300 g)
  • 3 cups
    kale, stemmed (300 g)
  • 1 cup
    quinoa, cooked (170 g)
    Calories 1445
    Fat 93g
    Carbs 111g
    Fiber 24g
    Sugar 20g
    Protein 56g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 425ºF (220ºC).
  2. Make the pesto: Add the basil, pine nuts, garlic, olive oil, kale, Parmesan, salt, and pepper to a blender, and blend until smooth.
  3. 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.
  4. Add the tofu to another ¼ of the baking sheet and brush with pesto.
  5. Bake for 10 minutes, then remove from the oven.
  6. 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.
  7. Bake for 10 minutes, then remove from the oven.
  8. Add the kale to the remaining ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper.
  9. Bake for 10 minutes, until the kale is crispy and all of the vegetables are tender.
  10. Add the quinoa to a bowl. Top with the tofu and vegetables and drizzle with pesto.
  11. Nutrition Calories: 1766 Fat: 126 grams Carbs: 118 grams Fiber: 26 grams Sugars: 22 grams Protein: 63 grams
  12. Enjoy!
 

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