Ingredients
Roasted Vegetables
- 1 medium head cauliflower, cut into florets (about 6 cups total)
- 3 large carrots, peeled and sliced diagonally into 1-inch chunks
- 3 Tbsp. extra-virgin olive oil, divided
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Quinoa and Greens
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 packed cups chopped fresh kale
Toppings
- 1/4 cup roasted pumpkin seeds
- 1 ripe avocado, sliced
- Chopped fresh parsley for garnish
Golden Tahini Dressing
- 1/4 cup tahini, well-stirred
- 1 Tbsp. sherry vinegar (or apple cider vinegar)
- 1 Tbsp. maple syrup
- 2 tsp. chili garlic sauce
- 1/2 tsp. curry powder
- 1/4 tsp. ground turmeric
- 1/4 tsp. kosher salt, or more to taste
- 3 to 4 Tbsp. water, to thin dressing as needed
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425ºF. On a large rimmed baking sheet, combine cauliflower florets and sliced carrots. Drizzle with 2 tablespoons of olive oil and sprinkle smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper. Toss everything thoroughly to evenly coat the veggies with the oil and seasoning.
- Roast vegetables: Place the baking sheet into the oven and roast for 25 to 30 minutes. Toss the vegetables once halfway through cooking to promote even caramelization. You'll want them crisp and golden brown when done.
- Cook quinoa: While the vegetables roast, combine 1 cup quinoa and 2 cups vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and let simmer gently for 15 minutes, or until the quinoa is fluffy and broth is absorbed.
- Wilt kale with quinoa: Remove the saucepan lid and stir in the chopped kale along with the remaining 1 tablespoon olive oil. Replace the lid to let the residual heat wilt and soften the kale while keeping the quinoa warm.
- Make golden tahini dressing: In a small bowl, whisk together tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and kosher salt. Gradually add water, 1 tablespoon at a time, and whisk until the dressing reaches a smooth, pourable consistency.
- Assemble bowls: Evenly divide the quinoa and kale mixture into four bowls. Top each with roasted cauliflower and carrots, avocado slices, and a tablespoon of roasted pumpkin seeds. Drizzle generously with the golden tahini dressing and garnish with chopped fresh parsley.
Notes
- For a spicier dressing, increase the chili garlic sauce quantity to taste.
- You can substitute vegetable broth with water if preferred, but broth adds extra flavor to the quinoa.
- The dressing thickness varies based on the tahini brand; adjust water accordingly for desired consistency.
- Leftover roasted vegetables and quinoa can be refrigerated separately for up to 4 days for easy meal prep.
- To make this recipe gluten-free, ensure your vegetable broth and other ingredients do not contain gluten additives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Gluten Free
