Yield: 4 Servings
Total Time: 50 Minutes
Prep Time: 20 Minutes
Cook Time: 30 Minutes
- 1/2 cup quinoa
- 1/2 large cauliflower
- 1 cup chopped kale
- 1 cup chopped red cabbage
- 1 clove garlic, chopped
- 1 avocado
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon cumin powder
Lemon Tahini Sauce
- 1/2 cup soaked raw Cashews
- 2 tablespoons tahini
- 6 tablespoons fresh lemon juice
- 1/4-1/2 teaspoon sea salt
Preheat your oven to 400 degrees.
Toss chopped cauliflower with olive oil, salt, and cumin until well coated; roast in the oven for about 25 minutes or until golden brown.
Meanwhile, boil quinoa in a pan for about 10 minutes; drain and set aside.
Heat oil in a skillet and sauté in red onion, garlic, red cabbage, and kale until the veggies are wilted; stir in quinoa until mixed.
Combine the sauce ingredients in a food processor and process until very smooth.
To serve, add kale mixture in a serving bowl and top with avocado slices and roasted cauliflower.
Drizzle with the tahini sauce and garnish with cilantro. Enjoy!
Nutritional Information per Serving:
Calories: 384; Total Fat: 24.6 g; Carbs: 35.2 g; Dietary Fiber: 9.7 g; Sugars: 4.8 g; Protein: 11.2 g; Cholesterol: 0 mg; Sodium: 182 mg