Fall Harvest Buddha Bowl With Kale Pesto Dressing
featured in Pesto Lovers Only
Embrace the flavors of autumn with this vibrant Fall Harvest Buddha Bowl, complete with a zesty kale pesto dressing. It's a wholesome, delicious, and satisfying meal that'll have you feeling cozy and nourished.
Tasty Team
93% would make again
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Inspired by cooking.nytimes.com
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
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 diced butternut squash (205 g)
- 1 cup diced beets (200 g)
- ⅓ cup olive oil (80 mL)
- kosher salt, to taste
- freshly ground black pepper, to taste
- 7 oz extra-firm tofu (200 g), sliced into squares
- 2 cups cauliflower florets (600 g)
- 2 cups broccoli florets (300 g)
- 3 cups kale (300 g), stemmed
- 1 cup cooked quinoa (170 g)
Nutrition Info
- Calories 1184
- Fat 52g
- Carbs 144g
- Fiber 32g
- Sugar 20g
- Protein 55g
Estimated values based on one serving size.
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 a quarter of a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Add the tofu to another quarter of the baking sheet and brush with some of the pesto.
- Bake for 10 minutes, then remove from the oven.
- Flip the tofu, then add the cauliflower and broccoli to another quarter 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 quarter 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!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Inspired by cooking.nytimes.com