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.
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
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Preheat the oven to 425 degrees F.
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Add the basil, pine nuts, garlic, olive oil, kale, Parmesan, salt, and pepper to a blender, and blend until smooth.
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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.
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Add the tofu to another ¼ of the baking sheet and brush with pesto.
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Bake for 10 minutes, then remove from the oven.
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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.
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Bake for 10 minutes, then remove from the oven.
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Add the kale to the remaining ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper.
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Bake for 10 minutes, until the kale is crispy and all of the vegetables are tender.
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Add the quinoa to a bowl. Top with the tofu and vegetables and drizzle with pesto.
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Enjoy!
Nutrition
- Calories: 1836.50kcal
- Fat: 139.67g
- Saturated Fat: 27.89g
- Monounsaturated Fat: 78.90g
- Polyunsaturated Fat: 25.67g
- Carbohydrates: 94.76g
- Fiber: 17.03g
- Sugar: 10.40g
- Protein: 65.68g
- Cholesterol: 50.56mg
- Sodium: 1717.32mg
- Calcium: 1799.11mg
- Potassium: 2198.62mg
- Iron: 12.32mg
- Vitamin A: 828.12µg
- Vitamin C: 177.65mg
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