Ingredients:

  • 1 lb sweet potato, cubed
  • 1 head cauliflower, cut into florets
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 1/2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp maple syrup
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 cups fresh baby spinach or arugula
  • 1 large avocado, sliced
  • 1/4 cup pumpkin seeds or slivered almonds
  • Fresh parsley or cilantro for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes and cauliflower florets on a parchment-lined baking sheet with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and roast for 20 minutes until edges are caramelized and tender.
  2. Combine rinsed quinoa, water or vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  4. Prepare the dressing by whisking together 1/4 cup olive oil, lemon juice, minced garlic, maple syrup, salt, and pepper until a stable emulsion is formed.
  5. Assemble the bowls by placing a bed of fresh baby spinach or arugula in each bowl. Top with a portion of cooked quinoa and roasted vegetables.
  6. Add sliced avocado and pumpkin seeds. Drizzle with the lemon-garlic dressing and garnish with fresh parsley or cilantro.