Buddha Bowl with Roasted Veggies

sandravalvassori.com

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subheading: For the quinoa:

1 cup dry quinoa

2 cups water or broth

pinch of salt

subheading: Buddha Bowl:

2 ½ Tablespoons extra-virgin olive oil, divided

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon kosher salt plus more to taste

½ teaspoon black pepper

1 medium head cauliflower cut into florets (about 6 cups total)

2 medium sweet potatoes cut into 1-inch cubes (see notes)

1 15 oz. can chickpeas (drained and rinsed)

3 cups roughly chopped kale

subheading: Spicy Cashew Dressing:

½ cup cashew butter (see notes)

1 Tablespoon rice vinegar

1 fat clove of garlic

1 one-inch piece of ginger, grated or finely minced

3 Tablespoons water plus more as needed

juice of 1 small lime

1 teaspoon maple syrup

2 teaspoons chili paste or more to taste (see notes)

¼ teaspoon kosher salt

subheading: Optional toppings:

sliced avocado

sesame seeds

pumpkin seeds

toasted coconut flakes

Directions at sandravalvassori.com

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