Vegan Pesto Roasted Vegetables and Tofu Buddha Bowl

🧂 Ingredients

• 1 16 oz block super firm tofu
• 1 16 oz bag frozen broccoli florets
• 2 zucchini
• 1 medium potato
• 3 tablespoon olive oil

  (divided)
• 1½ teaspoon iodized salt

  (divided)
• 5 oz chickpea rotini pasta
• 2 cups fresh basil leaves

  (packed and heaping)
• 2 tablespoon lemon juice

  (about 1 lemon)
• 1 tablespoon nutritional yeast
• 1 teaspoon minced garlic
• 1 tablespoon water

  (optional)
• 1 medium avocado

Instructions

• 1 Preheat oven to 450℉. Chop potato, tofu, and zucchini into pieces about ½-1 inch
  thick and spread onto a sheet pan in a single layer. Spread broccoli onto a
  separate sheet pan in a single layer. Coat everything in 1 tablespoon olive oil
  and ½ teaspoon salt total. Roast in the oven for 30-40 minutes until golden
  brown, flipping halfway. (Note: Smaller cut veggies will need to cook less time
  while larger pieces will need to cook longer. You may need to remove the
  broccoli before the other sheet pan is finished cooking. I usually remove the
  broccoli at 30 minutes and the rest at 40 minutes.)
• 2 Bring a small pot of water to a boil and add chickpea pasta. Cook for 8-10
  minutes or until tender. Drain and rinse under cold water and set aside.
• 3 Meanwhile, add washed basil, garlic, lemon juice, nutritional yeast, remaining 2
  tablespoon olive oil, and remaining 1 teaspoon salt to a food processor and
  process until smooth. You can add 1 tablespoon water to thin it out more if you
  prefer.
• 4 Combine pasta, tofu, potatoes, zucchini, broccoli, and pesto sauce in a large
  bowl. Portion into bowls and top with diced avocado. Enjoy!

Nutrition Info