Step 1

Preheat the oven to 425ºF (220ºC).

Step 2

Make the pesto: Add the basil, pine nuts, garlic, olive oil, kale, Parmesan, salt, and pepper to a blender, and blend until smooth.

Step 3

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.

Step 4

Add the tofu to another ¼ of the baking sheet and brush with pesto.

Step 5

Bake for 10 minutes, then remove from the oven.

Step 6

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.

Step 7

Bake for 10 minutes, then remove from the oven.

Step 8

Add the kale to the remaining ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper.

Step 9

Bake for 10 minutes, until the kale is crispy and all of the vegetables are tender.

Step 10

Add the quinoa to a bowl. Top with the tofu and vegetables and drizzle with pesto.

Step 11

Nutrition Calories: 1766 Fat: 126 grams Carbs: 118 grams Fiber: 26 grams Sugars: 22 grams Protein: 63 grams

Step 12

Enjoy!