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 and Garnish
- 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 (substitute 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
- Water, to thin dressing (3 to 4 Tbsp.)
Instructions
- Prepare the Vegetables: Preheat the oven to 425ºF. On a large rimmed baking sheet, combine cauliflower florets and carrot chunks. Drizzle with 2 tablespoons of olive oil, then sprinkle smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper. Toss everything thoroughly to coat the vegetables evenly.
- Roast the Vegetables: Place the baking sheet in the oven and roast the vegetables for 25 to 30 minutes. Toss the veggies once halfway through the roasting process to ensure even crisping and caramelization. Roast until they develop a golden-brown color and tender texture.
- Cook the Quinoa: While the vegetables roast, rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth, bringing it to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes until the liquid is absorbed and quinoa is fluffy.
- Add the Kale: Remove the lid from the quinoa and stir in the chopped kale and remaining 1 tablespoon of olive oil. Replace the lid and keep the quinoa covered off heat; the residual warmth will wilt and soften the kale perfectly.
- Make the Golden Tahini Dressing: In a mixing bowl, whisk together tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and kosher salt until smooth. Gradually add water, 1 tablespoon at a time, whisking continuously until the dressing reaches a creamy and pourable consistency (usually about 3 to 4 tablespoons).
- Assemble the Bowls: Divide the quinoa and kale mixture evenly among four bowls. Top each bowl with roasted cauliflower and carrots, then add avocado slices. Drizzle generously with golden tahini dressing and sprinkle with roasted pumpkin seeds (approximately 1 tablespoon per bowl). Garnish with freshly chopped parsley before serving.
Notes
- Make-Ahead: Chop vegetables up to 3 days in advance and store airtight in the fridge. Prepare the Golden Tahini Dressing up to 4 days ahead and refrigerate tightly covered.
- Storage: Store quinoa and roasted veggies separately from the tahini dressing to preserve freshness. Quinoa and vegetables keep well for up to 4 days refrigerated; the dressing lasts up to 10 days.
- Reheating: Warm quinoa and veggies in a microwave-safe bowl in 30-second intervals, stirring between each until hot. Add extra water (1 to 2 teaspoons) to the dressing if it thickens when chilled before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Gluten Free, Vegan
