- 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 serving and kept in an airtight container in the refrigerator. The Golden Tahini Dressing can also be prepared up to four days in advance and refrigerated in a sealed container. Store leftover quinoa and roasted vegetables separately from the dressing to ensure freshness; refrigerated quinoa and veggies last up to four days, dressing up to ten days. To reheat, warm the quinoa and veggies in the microwave in 30-second bursts, stirring between intervals; add one to two teaspoons of water to the tahini dressing if it thickens after refrigeration.
