Fall Harvest Buddha Bowl With Kale Pesto Dressing

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