Fall Harvest Buddha Bowl With Kale Pesto Dressing
This comforting and vibrant Buddha bowl is the ultimate seasonal meal, featuring roasted butternut squash, beets, and cauliflower paired with crispy tofu. It is topped with a zesty, nutrient-dense kale and basil pesto that adds a bright, garlicky finish. Perfect for meal prep or a cozy weeknight dinner, this plant-forward dish balances earthy root vegetables with fresh, punchy flavors for a truly satisfying and wholesome experience.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 2 servings
- Category: Dinner
- Method: Roasting and Pan-frying
- Cuisine: Modern Fusion
- Diet: Vegetarian
Ingredients
1 cup fresh basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1 cup kale, stems removed
1 cup shredded parmesan cheese
Salt and black pepper to taste
1 cup diced butternut squash
1 cup diced beets
1/3 cup olive oil
7 oz extra-firm tofu, cubed
2 cups cauliflower florets
Instructions
Preheat your oven to 400°F (200°C).
Place the diced butternut squash, beets, and cauliflower florets on a baking sheet, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and caramelized.
While vegetables roast, press the tofu to remove excess moisture, cut into squares, and pan-fry in a lightly oiled skillet until crispy on all sides.
In a food processor, combine basil, kale, pine nuts, garlic, and parmesan; pulse while slowly drizzling in olive oil until a smooth pesto forms; season with salt and pepper.
Assemble the bowls by layering the roasted vegetables and crispy tofu.
Drizzle generously with the fresh kale pesto before serving.
Notes
Ensure you pat the tofu very dry before frying to achieve the best crispy texture. Store leftover pesto in an airtight container in the refrigerator for up to 3 days. Feel free to add cooked quinoa or brown rice as a base for a heartier meal.