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Roasted Tomato Grain Bowl

Yield: Serves 2-3


Roasted Basil Tomatoes

  • 1 lb grape tomatoes

  • 2 tablespoons olive oil

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon pepper

  • 1/4 teaspoon cumin

  • 5 basil leaves, sliced thinly

Pesto Protein

  • 8oz extra-firm tofu (or chicken breast or chicken thigh)

  • 2 tablespoons pesto

  • juice of 1/2 lemon

  • olive oil, for searing or roasting


  • 2 tablespoons balsamic vinegar

  • 4 tablespoon extra virgin olive oil

  • 1 tablespoon dijon mustard

  • 1 tablespoon honey

  • 1 garlic clove, minced

  • 1/2 teaspoon Red pepper flakes

  • salt and pepper, to taste


  • 4-5 cups of kale (massaged with in dressing, can sub with another green of choice)

  • 1 cup of Israeli cous cous (or wild rice, quinoa)

  • pesto tofu (or protein of choice)

  • roasted tomatoes

  • 1/3 cup feta/goat cheese

  • 10 basil leaves, sliced

  • dressing

DIRECTIONS To prepare the tofu (or other protein of choice):

  1. Press the extra-firm tofu to release and soak up all of the moisture by wrapping in paper towels and placing on a plate with something heavy on top like a cast iron skillet.

  2. In a bowl, whisk together the pesto and lemon juice. Set aside

  3. Slice the tofu into 1/2” “steaks”. Coat all sides of the tofu with pesto mix.

  4. NOTE: This would be a great time to roast your vegetables if you don’t have them prepped yet.

  5. Once marinated, heat the oil on medium in a heavy-bottomed skillet (like a cast iron pan) and add the tofu. Sear on each side until dark and crispy (almost blackened). Place on a paper-towel-lined plate to drain; set aside.

  6. Optional: Glaze the cooked/roasted tofu with more pesto and set aside.

To prepare the roasted tomatoes:

  1. In a bowl, add the grape tomatoes, olive oil, cumin, salt, pepper, and basil. Toss to coat.

  2. Place on lined baking sheet and roast in the oven at 425F for 20-30 mins until blistered and mushy. Set aside to cool.

To prepare the dressing:

  1. In a bowl, mix together the balsamic vinegar, Dijon, minced garlic, honey, and pepper flakes. Whisk until combined.

  2. Add the olive oil while whisking to help it emulsify. Once combined, season with salt and pepper, to taste.

To prepare the salad:

  1. In a salad bowl, add your greens. Add 2 tbsp. of dressing mixture. Using your hands, massage the kale until the leaves become more tender. This is essential for a tasty kale salad.

  2. Add the grain of choice, tofu/protein of choice (i like to cube or tear the tofu to be evenly distributed into the salad), roasted tomatoes, feta/goat cheese, and dressing.

  3. Mix everything together, until well incorporated.

  4. Plate and garnish with basil leaves.

  5. Dive in!

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