Colorful Veggie Quinoa Bowls (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium cauliflower head, broken into florets (roughly 6 cups)
02 -
3 big carrots, cut diagonally into 1-inch pieces after peeling
03 -
4 cups chopped fresh kale
04 -
1 ripe avocado, cut into slices
→ Grains & Seeds
05 -
1 cup uncooked quinoa
06 -
1/4 cup toasted pumpkin seeds
→ Seasonings & Oil
07 -
3 tablespoons olive oil (extra-virgin)
08 -
1 teaspoon paprika (smoked)
09 -
1 teaspoon powdered garlic
10 -
1/2 teaspoon cumin (ground)
11 -
1/2 teaspoon salt (kosher)
12 -
1/4 teaspoon pepper (black)
→ Golden Tahini Dressing
13 -
1/4 cup well-mixed tahini
14 -
1 tablespoon apple cider or sherry vinegar
15 -
1 tablespoon syrup (maple)
16 -
2 teaspoons chili garlic sauce
17 -
1/2 teaspoon curry powder
18 -
1/4 teaspoon turmeric (ground)
19 -
1/4 teaspoon salt (kosher)
→ Liquids
20 -
2 cups broth (vegetable)
# Instructions:
01 -
Heat your oven to 425°F. Mix the cauliflower and carrots with 2 tablespoons of olive oil and your seasonings on a big baking sheet. Pop them in the oven for about 25-30 minutes, giving them a good flip halfway. They're done when they look crispy and golden brown.
02 -
Put the quinoa and broth in a pan. Let it come to a boil, then turn down the heat, put a lid on it and let it simmer for 15 minutes. Mix in the kale and the rest of your olive oil, then cover it again so the kale gets soft.
03 -
Mix your tahini with the vinegar, maple syrup, chili garlic sauce and all your spices. Slowly add water while you stir until it's smooth and just how thick you want it.
04 -
Split your quinoa and kale mix between your bowls. Add the roasted veggies on top, then some avocado, a drizzle of the tahini sauce, some pumpkin seeds, and parsley to finish.
# Notes:
01 -
You can get the veggies and dressing ready up to 3-4 days early
02 -
Keep your quinoa and veggies in a different container from the dressing
03 -
Any leftovers will stay good in the fridge for about 4 days