Description
A vibrant and deeply nourishing plant-forward bowl that celebrates autumn’s best produce. Featuring roasted butternut squash, beets, cauliflower, and broccoli paired with protein-rich tofu, this dish is tied together with a refreshing, nutrient-dense kale and basil pesto. It is the perfect blend of earthy textures and herbaceous flavors, designed to be both functional and indulgent.
Ingredients
1 cup fresh basil leaves
1/3 cup pine nuts, toasted
2 cloves garlic
1/2 cup extra virgin olive oil
1 cup fresh kale, stems removed and chopped
1 cup shredded parmesan cheese
Salt and black pepper to taste
1 cup butternut squash, 1/2-inch diced
1 cup beets, 1/2-inch diced
1 cup cauliflower florets
1 cup broccoli florets
8 oz firm tofu, pressed and cubed
2 tbsp olive oil for roasting
Instructions
Preheat oven to 400°F (200°C).
Toss butternut squash, beets, cauliflower, and broccoli with 2 tbsp olive oil, salt, and pepper on a baking sheet.
Roast vegetables for 25-30 minutes until tender and caramelized.
While vegetables roast, combine basil, pine nuts, garlic, kale, parmesan, and olive oil in a food processor; pulse until smooth to create the pesto.
In a non-stick pan, sauté the tofu cubes until golden brown, then toss with 2 tbsp of the prepared pesto.
Assemble the bowls by layering the roasted vegetables and pesto-tofu.
Drizzle the remaining kale pesto over the bowls before serving.
Notes
Store the pesto in an airtight container in the refrigerator for up to 3 days. The vegetables can be roasted in advance for easy meal prep. For a vegan option, substitute parmesan with nutritional yeast.