Name: Fall Harvest Buddha Bowl With Kale Pesto Dressing Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: Pesto:; 1 cup fresh basil leaves; ⅓ cup Pine nuts; 2 cloves garlic; ½ cup olive oil; 1 cup kale; 1 cup parmesan cheese; salt; pepper; Buddha Bowl:; 1 cup butternut squash; 1 cup beet; ⅓ cup olive oil; salt; pepper; 7 oz extra firm tofu; 2 cups cauliflower florets; 2 cups broccoli floret; 3 cups kale; 1 cup quinoa

fall harvest buddha bowl with kale and pesto dressing recipe

Photos of Fall Harvest Buddha Bowl With Kale Pesto Dressing Recipe

How To Make Fall Harvest Buddha Bowl With Kale Pesto Dressing

Warm flavors and hearty vegetables are loaded in this fall-inspired buddha bowl. The veggies are tossed with a fresh basil pesto sauce.

Preparation: 20 minutes

Cooking: 20 minutes

Total: 40 minutes

Serves:

Ingredients

For Pesto:

1cupfresh basil leaves
⅓cuppine nuts
2clovesgarlic
½cupolive oil
1cupkale,stemmed
1cupparmesan cheese,shredded
salt,to taste
pepper,to taste

For Buddha Bowl:

1cupbutternut squash,diced
1cupbeet,diced
⅓cupolive oil
salt,to taste
pepper,to taste
7ozextra firm tofu,sliced into squares
2cupscauliflower florets
2cupsbroccoli floret
3cupskale,stemmed
1cupquinoa,cooked

Instructions

Preheat the oven to 425 degrees F.
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.
Enjoy!