Veggie Quinoa Bowl Delight (Print View)

Oven-roasted veggies with soft quinoa paired with smooth avocado and spiced tahini sauce for a bright, healthy dish.

# What You'll Need:

→ Vegetables

01 - 1 standard cauliflower head, broken into florets (roughly 6 cups)
02 - 3 big carrots, cleaned and cut into 1-inch angled pieces
03 - 4 heaping cups shredded fresh kale
04 - 1 soft avocado, cut into slices

→ Grains

05 - 1 cup uncooked quinoa

→ Liquids

06 - 2 cups veggie stock
07 - 3 Tbsp good olive oil, split up

→ Spices and Seasonings

08 - 1 tsp smoky paprika
09 - 1 tsp powdered garlic
10 - 1/2 tsp ground cumin
11 - 1/2 tsp sea salt
12 - 1/4 tsp cracked pepper

→ Garnishes

13 - 1/4 cup toasted pumpkin seeds
14 - Chopped fresh parsley for topping

→ Sunny Tahini Drizzle

15 - 1/4 cup mixed tahini paste
16 - 1 Tbsp sherry vinegar (or apple cider works too)
17 - 1 Tbsp pure maple syrup
18 - 2 tsp spicy garlic sauce
19 - 1/2 tsp curry powder
20 - 1/4 tsp ground turmeric
21 - 1/4 tsp sea salt
22 - 3-4 Tbsp water, depending on thickness

# Directions:

01 - Turn your oven to 220°C (425°F). Spread the cauliflower bits and carrot chunks on a big baking tray. Pour 2 Tbsp olive oil over them and sprinkle with the smoky paprika, powdered garlic, cumin, salt, and pepper. Mix everything well. Bake for 25-30 minutes, giving them a stir halfway, until they're crispy and brown.
02 - Put the quinoa and veggie stock in a pot over medium-high heat. Let it bubble up, then turn down the heat, pop the lid on, and let it simmer for about 15 minutes, or until the liquid's gone and the quinoa's all fluffy.
03 - Take the lid off the quinoa pot and mix in the shredded kale with the last 1 Tbsp olive oil. Cover it again and set aside. The warmth from the quinoa will make the kale soft.
04 - Mix the tahini, vinegar, maple syrup, spicy garlic sauce, curry powder, turmeric, and salt in a bowl. Stir it up good. Slowly add water, 1 Tbsp at a time, while mixing until it's smooth enough to pour (you'll need about 3-4 Tbsp based on how thick your tahini is).
05 - Share the quinoa and kale mix between four bowls. Add the roasted veggies on top and place some avocado slices around. Pour plenty of Sunny Tahini Drizzle over everything and scatter 1 Tbsp pumpkin seeds on each bowl. Finish with some fresh parsley.

# Notes:

01 - If you're planning ahead, keep all parts separate and put them together just when you're ready to eat.
02 - You can make the Sunny Tahini Drizzle up to 5 days ahead and keep it in the fridge.

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