- 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
- Golden Tahini Dressing
- 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: Vegetables can be chopped up to three days before; store in an airtight container in the fridge. Dressings can be prepared up to four days ahead and refrigerated tightly sealed. Store quinoa and veggies separately from dressing to maintain quality and reheat easily. The quinoa and veggies stay good in the fridge for up to 4 days, and the tahini dressing lasts up to 10 days. Reheat quinoa and veggies in 30-second bursts in the microwave, stirring in between until warm. Add a little water to loosen the tahini dressing if it thickens after refrigeration.
