Fall Harvest Buddha Bowl With Kale Pesto Dressing Recipe By Tasty Food

FALL HARVEST BUDDHA BOWL WITH KALE PESTO DRESSING RECIPE BY TASTY

Steps:

• 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!

BUDDHA BOWL MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
• Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
• On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
• In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
• To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
• When ready to eat, pour on dressing.
• Enjoy!

PROTEIN-PACKED BUDDHA BOWL RECIPE BY TASTY

Steps:

• Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
• Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
• Preheat the oven to 400ºF (200ºC).
• Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
• In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
• Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
• Fry the tofu in the same pan for about 10 minutes on each side.
• Slice tofu to your preference.
• Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
• Enjoy!