Roasted Veggie Glow Bowls
Ingredients
-1 medium head cauliflower, cut into florets (about 6 cups total)
-3 large carrots, peeled and sliced at a diagonal 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
-1 cup dry quinoa
-2 cups vegetable broth
-4 packed cups chopped fresh kale
-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 (sub 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
Instructions
Preheat oven to 425ºF. Add cauliflower florets and carrots to a large-rimmed baking sheet. Add 2 Tbsp. olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper; toss well to coat.
Roast for 25 to 30 minutes, tossing once halfway through, until crisp and caramelized.
Meanwhile, combine quinoa and broth in a medium saucepan over medium-high heat. Bring mixture to a boil, reduce heat, cover, and gently simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
Remove lid and stir in kale and remaining 1 Tbsp. olive oil. Cover and keep warm until ready to serve. (The residual heat will wilt and soften the kale.)
Prepare Golden Tahini Dressing by combining tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl; stir well. Gradually whisk in water in 1 Tbsp increments until sauce is smooth, and desired consistency is achieved. (I typically use 3 to 4 Tbsp, depending on how runny the tahini is.)
Assemble bowls by dividing the quinoa and kale mixture evenly between four bowls. Scatter roasted veggies overtop, and divide avocado slices evenly. Drizzle with Golden Tahini Dressing, and sprinkle pumpkin seeds overtop (1 Tbsp. per bowl). Finish by garnishing each bowl with chopped parsley.
* Vegatable Dishes
