Kale Quinoa Bowl with Roasted Cauliflower & Chickpeas

This hearty bowl is filling, flavorful, and packed with protein and fiber. It features roasted veggies and toasted pumpkin seeds on top of a bed of massaged kale and fluffy quinoa. A tangy hummus dressing ties everything together, while pickled red onions add a punch of brightness. It makes for a perfect winter lunch to take on the go or a healthy dinner for your weeknight rotation.

Ingredients

For the bowl:

• ½ cup quinoa, cooked

• 1 ½ cups kale, destemmed and chopped

• 1 can chickpeas, drained and rinsed

• 1 small head cauliflower, cut into small florets

• 1 T olive oil

• ¼ t turmeric

• ¼ t za’atar

• ¼ t paprika

• ¼ t salt

• ¼ cup pumpkin seeds, lightly toasted

• ¼ cup pickled red onions

For the quick pickled onions:

• 1 medium red onion

• ½ cup vinegar

• ¼ cup warm water

• 1-2 T maple syrup

• 1 ½ t salt

• Optional: peppercorns, or crushed red pepper for spice

For the dressing:

• ½ cup hummus

• ¼ cup vinegar

• 1 T warm water

Directions

1. Preheat the oven to 450°F.

2. Thoroughly rinse and drain quinoa. In a small sauce pot, bring quinoa, 1 cup of water, and a pinch of salt to a boil. Lower heat, cover, and let simmer until quinoa is cooked, about 10-15 minutes. Turn off heat and fluff with a fork. Let cool for another 10-15 minutes while you prepare the rest of the bowl.

3. Place a baking sheet in the preheated oven. Toss cauliflower florets and chickpeas with olive oil and seasonings. Once the pan is hot, drizzle with a bit more oil and then carefully place the cauliflower and chickpeas on the pan. Roast for 20-25 minutes or until crispy, flipping halfway through.

4. While cauliflower is roasting, make the pickled onions. Thinly slice red onion and place into a jar. Combine other ingredients until salt and syrup are dissolved. Pour liquid over the onions, place the lid on the jar, and shake to combine. Store in the fridge until assembly. 

5. Heat a pan over medium to high heat. Add pumpkin seeds and toast for about 5-7 minutes, flipping every 30 seconds or so to prevent burning. 

6. Combine hummus with vinegar and add any additional water until a dressing consistency is reached. I would recommend using plain hummus. It was the perfect way to use the last little bit I had in the fridge. A generous drizzle of tahini would also work well here.

7. Massage kale with a bit of olive oil for about 2-3 minutes until soft. Add quinoa and toss. Add roasted veggies and top with toasted pumpkin seeds, pickled red onions, and the hummus dressing.

8. Enjoy this salad warm or cold.