- 1 Head Cauliﬂower (cut into ﬂorets)
- 2 Carrots (chopped into 1 inch rounds)
- 2 Beets (chopped into 1 inch pieces)
- 1 Celery Root (chopped into 1 inch pieces)
- 2 Cups Chickpeas (cooked, drained and rinsed)
- 1 Cup Quinoa (uncooked)
- 1 1/2 Cups Water
- 1/4 Cup Tahini
- 3 TBSP Extra Virgin Olive Oil Lemon ( juiced)
- 1 Garlic (clove, minced) Sea Salt
- 4 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.