Fall Harvest Buddha Bowl With Kale Pesto Dressing Recipe By Tasty

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PROTEIN-PACKED BUDDHA BOWL RECIPE BY TASTY



Protein-Packed Buddha Bowl Recipe by Tasty image

Here's what you need: firm tofu, sweet potato, onion, garlic, peanut or vegetable oil, chickpeas, salt, pepper, chili powder, garlic powder, cooked quinoa, leafy greens, shredded carrots, avocado, Juice of 1 lemon, vegetable oil, sesame oil, hot sauce, dried thyme, paprika, salt

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 21

8 oz firm tofu, drained
1 sweet potato, peeled and cubed
1 onion, sliced
2 cloves garlic, minced
1 tablespoon peanut or vegetable oil
1 cup chickpeas, drained
½ teaspoon salt, plus more to taste
½ teaspoon pepper, plus more to taste
1 teaspoon chili powder
1 teaspoon garlic powder
1 ½ cups cooked quinoa
1 cup leafy greens, such as mesclun, baby kale, or spinach
¼ cup shredded carrots, shredded
1 avocado, diced
Juice of 1 lemon
2 tablespoons vegetable oil
½ teaspoon sesame oil
1 teaspoon hot sauce
2 teaspoons dried thyme
1 teaspoon paprika
½ teaspoon salt

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!

Nutrition Facts : Calories 1018 calories, Carbohydrate 124 grams, Fat 46 grams, Fiber 26 grams, Protein 36 grams, Sugar 20 grams

FALL HARVEST BUDDHA BOWL WITH KALE PESTO DRESSING RECIPE BY TASTY



Fall Harvest Buddha Bowl With Kale Pesto Dressing Recipe by Tasty image

Here's what you need: fresh basil leaves, pine nuts, garlic, olive oil, kale, shredded parmesan cheese, salt, pepper, butternut squash, beet, olive oil, salt, pepper, extra firm tofu, cauliflower florets, broccoli floret, kale, quinoa

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 18

1 cup fresh basil leaves
⅓ cup pine nuts
2 cloves garlic
½ cup olive oil
1 cup kale, stemmed
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste
1 cup butternut squash, diced
1 cup beet, diced
⅓ cup olive oil
salt, to taste
pepper, to taste
7 oz extra firm tofu, sliced into squares
2 cups cauliflower florets
2 cups broccoli floret
3 cups kale, stemmed
1 cup quinoa, cooked

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!

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