A vibrant bowl bursting with nutrients and earthy warmth.
🍽2 serv
⏱50 min
Soak the cashews overnight in water.Preheat the oven to 200C/~395 F. Chop the cauliflower into florets and toss with the olive oil and ground cumin. Roast for 20-25 minutes until golden.To make the sauce, add all ingredients except the water and salt to a food processor. While blending, drizzle in the water a little at a time until the sauce starts to become smooth. Continue processing, scraping down the sides or adding additional water as needed, until the sauce is as smooth as your food processor can make it.
Add salt to taste.Boil the quinoa in a saucepan for 10 minutes then drain and set aside. Meanwhile, chop the kale and red cabbage into thin strips and saute in a frying pan with the minced garlic clove over a medium heat until wilted.
Add in the quinoa and toss so everything is mixed together.
Place some of the kale mixture in the bottom of a bowl and top with sliced avocado, some of the roasted cauliflower, a drizzle of the tahini sauce and if desired, sprinkle some cress on the top.
