1/2 head Cauliflower (cut into florets)
1/2 Carrot (chopped into 1-inch rounds)
1/2 Beet (chopped into 1-inch pieces)
1/2 Turnip (chopped into 1-inch pieces)
1/2 Parsnip (chopped into 1-inch pieces)
1 cup Chickpeas (cooked, drained and rinsed)
1/2 cup Quinoa (uncooked)
3/4 cup Water
2 tbsps. Tahini
1 1/2 tbsps. Extra Virgin Olive Oil
1/2 Lemon (juiced)
1/2Garlic (clove, minced)
1/8 tsp Sea Salt
2 cups Kale Leaves
Preheat oven to 420ºF (216ºC).
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 sauté 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 sauté 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!