How to Make Fall Harvest Buddha Bowl With Kale Pesto Dressing?

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

Method

• 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!