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94% would make again

Fall Harvest Buddha Bowl With Kale Pesto Dressing

featured in Pesto Lovers Only
Merle O'Neal
Tasty Team

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

  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!

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

  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!

Inspired by cooking.nytimes.com

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