- 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
- Optional garnishes: chopped fresh parsley, pickled red onion
- 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
- Make-Ahead: You can chop all the vegetables up to three days before and keep them in an airtight container in the refrigerator. The Golden Tahini Dressing also keeps well for up to four days when refrigerated in a sealed container.
- Store: Keep the quinoa and roasted vegetables separate from the tahini dressing to preserve the flavor and texture of each component. The quinoa and veggies will stay fresh for up to four days in the fridge, while the tahini dressing lasts up to ten days.
- Reheat: Warm the quinoa and veggies gently in the microwave in thirty-second bursts, stirring between each until heated through. Serve topped with avocado, fresh parsley, and tahini dressing. You might need to whisk in a teaspoon or two of water to loosen the tahini sauce after refrigeration.
