- 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: Chop all veggies up to 3 days before and keep them sealed in the refrigerator. The Golden Tahini Dressing can be made up to 4 days in advance and refrigerated tightly covered. Store leftovers by keeping quinoa and veggies separate from the tahini dressing to maintain freshness. Quinoa and veggies stay good for up to 4 days refrigerated; dressing lasts up to 10 days. When reheating, warm the quinoa and veggies in short intervals, stirring frequently, then serve with dressing, avocado, and parsley. You may add 1 to 2 tsp of water to the dressing to loosen it after refrigeration.
