Comforting Roasted Veggie Bowls (Print Version)

# Ingredients:

→ Vegetables

01 - 3 big carrots, peeled and cut into 1-inch diagonal pieces
02 - 1 full medium cauliflower, broken into smaller florets (around 6 cups)
03 - 4 cups of fresh, chopped kale
04 - One ripe avocado, sliced up

→ Grains & Seeds

05 - 1 cup uncooked quinoa
06 - 1/4 cup of toasted pumpkin seeds

→ Seasonings & Oil

07 - 1 teaspoon powdered garlic
08 - 3 tablespoons of top-quality olive oil (extra virgin)
09 - 1 teaspoon of smoked paprika
10 - A quarter-teaspoon of black pepper
11 - Half a teaspoon of cumin powder
12 - 1/2 teaspoon regular kosher salt

→ Golden Tahini Dressing

13 - 1 tablespoon maple syrup for sweetness
14 - 1/2 teaspoon of curry powder
15 - 1/4 cup tahini that’s stirred well
16 - 1 tablespoon of apple cider vinegar or sherry vinegar
17 - 1/4 teaspoon kosher salt to taste
18 - 1/4 teaspoon of turmeric spice
19 - 2 teaspoons of chili garlic sauce for some heat

→ Liquids

20 - 2 cups of broth made from vegetables

# Instructions:

01 - Heat up your oven to 425°F. Mix the cauliflower and carrot chunks with 2 tablespoons of olive oil plus the seasonings. Spread everything evenly on a large baking sheet. Cook for about 25-30 minutes, flipping them halfway through, until they’re golden and crispy.
02 - Add the quinoa and vegetable broth together in a medium pot. Bring to a boil first, then lower the heat. Cover it up and let it cook for 15 minutes. Stir in the kale and the rest of the olive oil. Cover to let the kale soften.
03 - In a mixing bowl, stir together the tahini, vinegar, maple syrup, chili garlic sauce, and spice mix. Slowly add water while whisking until it’s smooth and you like how thick or thin it is.
04 - Scoop even amounts of the quinoa-and-kale mix into your serving bowls. Top each one with the roasted veggies, sliced avocado, a drizzle of the tahini dressing, some pumpkin seeds, and a sprinkle of parsley.

# Notes:

01 - Chop veggies and whip up the dressing 3-4 days in advance
02 - Always store the dressing separate from cooked quinoa and roasted vegetables
03 - Leftovers can stay fresh in the fridge for no more than 4 days

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