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)
Advertisement
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!
Advertisement
Advertisement
Advertisement
Tips
-
chefcyn
Didn’t have kale so I used spinach instead for the dressing and it tasted amazing! Also subbed cauliflower with more broccoli and red bell pepper! Soo good (:
2018-12-03T20:22:36Z Helpful (6) -
alexisalevizos
So so good! Very filling with the quinoa, was too much for 2 people, made 3 meals at least!
2018-11-22T22:17:26Z Helpful (5) -
Katie Amritt
I substituted the tofu for garbanzo beans, beets for mushrooms, and left out the cauliflower. I didn’t have pine nuts but the pesto still tastes great! It took me an hour and a half in total to make but it was worth it 👍🏽😊
2019-01-29T00:26:41Z Helpful (4) -
reillyyyyy
I used chicken breast instead of tofu and it was a big bit! Baked the chicken and cut it into slices and served on top
2018-12-19T16:59:29Z Helpful (3)
Related recipes
Harissa Chicken With Leeks and Potatoes
Roasted Delicata Squash And Farro Salad
Cauliflower Steaks
Roasted Veggie Quinoa Salad
Roasted Veggie Summer Salad
Tuna Salad With Roasted Veggies
Advertisement
Advertisement