- 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
- You can chop the vegetables up to three days in advance and keep them in an airtight container in the fridge. The Golden Tahini Dressing can be made up to four days ahead and stored tightly covered in the fridge. Store leftover quinoa and veggies separate from the dressing to keep flavors and textures fresh. Reheat the quinoa mixture and veggies in short 30-second bursts in the microwave, stirring in between. When serving, drizzle with dressing and garnish with avocado and parsley. If the tahini dressing thickens after storage, whisk in a teaspoon or two of water to loosen before serving.
