By Karen Tattersall, RHN, BSc.
Ingredients:
- 1 head Cauliflower (cut into florets)
- 1 Carrot (1 inch rounds)
- 1 Beet (1 inch pieces)
- 1 Turnip (1 inch pieces)
- 1 Parsnip (1 inch pieces)
- 1 can Chickpeas (drained & rinsed)
- 1 cup Quinoa (uncooked)
- 1.5 cups Water
- 4 tbsps Tahini
- 3 tbsps Extra Virgin Olive Oil
- 1 Lemon (juiced)
- 1 Garlic clove (minced)
- 1/4 tsp Sea Salt
- 4 cups Kale Leaves
Directions:
- Preheat oven to 420 degrees.
- Place cauliflower florets, carrots, beet, turnip and parsnip in a large mixing bowl (toss beets separately if you want to keep the lighter veggies clean). Season with sea salt and pepper and drizzle with a splash of extra virgin olive oil. Toss well. Line a large baking sheet with parchment paper and spread vegetables evenly across. Bake in oven for 30 minutes.
- Meanwhile, place quinoa in a saucepan with the water. Place over high heat and bring to a boil.
- Cover with lid and let simmer for 12 to 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork.
- Create your dressing by combining tahini, extra virgin olive oil, lemon juice, minced garlic and sea salt together in a mason jar. Add 3 tbsp warm water. Shake well and set aside. (Note: Feel free to add extra water, 1 tbsp at a time, to reach desired dressing consistency.)
- Place the kale in a bowl and massage with a bit of extra virgin olive oil. Season with sea salt. Place in frying pan over medium heat and saute just until wilted. Transfer into a bowl.
- Pour your chickpeas into the same frying pan (which should still be lightly greased from the kale) and saute until slightly browned.
- Assemble your Buddha bowl by placing quinoa in the bottom of a bowl and arranging roasted winter vegetables, sautéed kale and warm chickpeas on the top. Drizzle desired amount of dressing over the bowl. Enjoy!
