Roasted Veggie Quinoa Bowl

Let's be real.... quinoa by itself can be a little bland and well... boring. However, when you add roasted vegetables,  garlic tahini and spices... it is taken to another level! We have this one on repeat and we hope you do too! Feel free to add your favorite protein as well!

INGREDIENTS:
1 tbsp olive oil
1 butternut squash (or 2 medium sweet potatoes) cubed
1 large head of cauliflower cut into small florets
1 tsp ground cumin
1 tsp ground turmeric
A pinch of salt and pepper, to taste
1/2 cup cooked quinoa
1/2 cup cooked edamame
1 cup kale chopped with stalks removed)
1 cup spinach leaves
2 TBS pepitas.

FOR THE TAHINI GARLIC DRESSING:
4 tbsp tahini
1 tbsp balsamic vinegar
4 tbsp boiled water
1/2 tsp garlic powder
(optional) 2 tbsp nutritional yeast
(optional) 1 tsp miso paste
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DIRECTIONS:

TO MAKE THE SALAD:
Preheat the oven to 350F and add the olive oil to a large roasting tray.
Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for another 20 minutes.
Add the cooked quinoa and edamame to a large bowl and mix in the kale and spinach leaves.
Once the veg is cooked and cooled slightly, mix into the salad with the kale, spinach leaves quinoa, edamame, and pepitas.

TO MAKE THE DRESSING:
Mix everything together until smooth. Taste and add a pinch of salt and pepper, if needed. If it's too thick, stir in some more hot water.
Pour over salad and use hands to “massage the kale” (this takes out the bitterness) Top with pepitas or seeds of choice.