1 cup dry quinoa

2 cups water or broth

Pinch of salt

2 ½ tbsp extra-virgin olive oil, divided

1 tsp ground turmeric

1 tsp ground cumin

1 tsp smoked paprika

½ tsp kosher salt, plus more to taste

½ tsp black pepper

1 medium head cauliflower, cut into florets (about 6 cups)

2 medium sweet potatoes, cut into 1-inch cubes

1 (15 oz) can chickpeas, drained and rinsed

3 cups roughly chopped kale

½ cup cashew butter

1 tbsp rice vinegar

1 garlic clove

1-inch piece ginger, grated or minced

3 tbsp water, plus more as needed

Juice of 1 small lime

1 tsp maple syrup

2 tsp chili paste (or to taste)

¼ tsp kosher salt

Optional toppings: sliced avocado, sesame seeds, pumpkin seeds, toasted coconut flakes

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Preheat oven to 425 °F (220 °C).
Rinse quinoa and combine with water or broth and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender. Remove from heat, rest 5 minutes, then fluff with a fork.
In a large bowl, toss cauliflower and sweet potatoes with 1 ½ tbsp olive oil, turmeric, cumin, paprika, ½ tsp salt, and ½ tsp pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through.
In the last 5 minutes of roasting, add chickpeas tossed with 1 tbsp olive oil, salt, and pepper to the baking sheet to warm and crisp slightly.
Massage the chopped kale with a drizzle of olive oil and a pinch of salt for 1–2 minutes until softened.
Prepare the dressing: blend cashew butter, rice vinegar, garlic, ginger, water, lime juice, maple syrup, chili paste, and salt until smooth. Add extra water if needed for a pourable consistency.
Assemble bowls: add quinoa, kale, roasted veggies, and chickpeas. Drizzle with dressing and add desired toppings such as avocado, seeds, or toasted coconut.
Serve warm or at room temperature and adjust seasoning as needed.

Swap quinoa with brown rice, farro, or millet for variety.

Use other vegetables like carrots, brussels sprouts, or squash.

Make nut-free by replacing cashew butter with tahini or sunflower-seed butter.

For meal prep, store components separately and assemble fresh.

The dressing thickens in the fridge; thin with a little water before using.