Description
A colorful and nourishing dish packed with roasted vegetables and quinoa, perfect for a busy weeknight dinner.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 3 large carrots, peeled and sliced 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
- 1/4 cup tahini, well-stirred
- 1 Tbsp. sherry 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, for thinning
Instructions
- Preheat oven to 425 degrees F.
- Add cauliflower florets and carrots to a large rimmed baking sheet.
- Drizzle with 2 Tbsp. olive oil, then sprinkle 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 the mixture to a boil, reduce heat, cover, and gently simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
- Remove the lid and stir in kale along with the remaining 1 Tbsp. olive oil. Cover and keep warm until ready to serve.
- Prepare the 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 until desired consistency is achieved.
- Assemble bowls by dividing the quinoa and kale mixture evenly between four bowls.
- Scatter roasted veggies over top and divide avocado slices evenly.
- Drizzle with Golden Tahini Dressing and sprinkle pumpkin seeds over top.
- Finish by garnishing each bowl with chopped parsley.
Notes
For best results, ensure vegetables are spread evenly on the baking sheet to avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg