Roasted Veggie Glow Bowls

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

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

½ tsp. ground cumin

½ tsp. kosher salt

¼ tsp. black pepper

1 cup dry quinoa

2 cups vegetable broth

4 packed cups chopped fresh kale

¼ cup roasted pumpkin seeds

1 ripe avocado, sliced

Chopped fresh parsley for garnish

subheading: Golden Tahini Dressing:

¼ cup tahini, well-stirred

1 Tbsp. sherry vinegar (sub apple cider vinegar)

1 Tbsp. maple syrup

2 tsp. chili garlic sauce

½ tsp. curry powder

¼ tsp. ground turmeric

¼ tsp. kosher salt, or more to taste

Directions at dishingouthealth.com

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