Roasted Fall Vegetable Glow Bowl

Cumin-roasted cauliflower & carrot, baby kale, pepitas, grape tomatoes & quinoa with golden turmeric tahini dressing

Calories: 320, Protein: 12g, Sat. Fat: 2g, Sodium: 340mg, Fiber: 9g

Prep Time: 10 to 15 minutes Cook time: 25 to 35 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate

Ingredients

Prepare

1. For each serving: Place ½ cup of cooked quinoa in one half of a serving bowl.
2. Place 1 cup of baby kale in the other half of the bowl.
3. Place 1 cup of roasted vegetables in the center of the bowl, covering where the quinoa and kale meet.
4. Place 4 tomatoes on the baby kale opposite from the roasted vegetables.
5. Sprinkle each bowl with 1 tablespoon of toasted pepitas.
6. Drizzle 2 tablespoons of dressing over the bowl or serve in a small cup on the side and enjoy immediately!

1. Whisk all ingredients together in a bowl until moderately thick but pourable. The tahini may look like it is seizing up into a solid as you begin to whisk; it will smooth out after a minute or two. If it is too thick, add a small amount of extra water as needed.

1. Rinse the quinoa in a fine-mesh colander or strainer under running water for at least 30 seconds.
2. Combine the rinsed quinoa and water in a small saucepan. Bring the quinoa to a boil, then lower the heat and simmer for 10 to 15 minutes or until the liquid is mostly absorbed.
3. Remove from the heat and let the pot stand, covered, for 5 to 7 minutes until the “tails” of the quinoa pop out and the water is entirely absorbed. Keep warm until ready to use. Leftover quinoa can be quickly chilled and refrigerated for up to 3 days.

1. Preheat the oven to 450 degrees F.
2. Combine the oil, spices, and water until well blended. Add the cauliflower and carrots and toss to coat completely.
3. Spread the vegetables evenly on parchment-lined baking sheets, making sure not to crowd the vegetables.
4. Roast at 450 degrees F convection for 20-25 minutes until well caramelized. Keep warm until ready to use.