Ingredients
1cupfresh basil leaves
⅓cuppine nuts
2clovesgarlic
½cupolive oil
1cupkale,stemmed
1cupparmesan cheese,shredded
salt,to taste
pepper,to taste
1cupbutternut squash,diced
1cupbeet,diced
⅓cupolive oil
salt,to taste
pepper,to taste
7ozextra firm tofu,sliced into squares
2cupscauliflower florets
2cupsbroccoli floret
3cupskale,stemmed
1cupquinoa,cooked
Preparation
Preheat the oven to 425 degrees F.
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.
Enjoy!
