Roast cauliflower and carrots with olive oil, smoked paprika, garlic powder, and ground cumin
Cook quinoa in vegetable broth according to package directions
Prepare kale and chop fresh vegetables
Make golden tahini dressing by combining tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, ground turmeric, and kosher salt
Assemble bowls with roasted vegetables, cooked quinoa, and fresh kale
Top with pumpkin seeds, avocado, and optional garnishes
Drizzle with golden tahini sauce
Optional: add grilled chicken or chickpeas for extra protein
