Tahini, Quinoa & Roasted Veg Bowl

Ingredients

• 1 head Cauliflower (cut into florets)
• 1 Carrot (chopped into 1 inch rounds)
• 1 Beet (chopped into 1 inch pieces)
• 1 Turnip (chopped into 1 inch pieces)
• 1 Parsnip (chopped into 1 inch pieces)
• 2 cups Chickpeas (cooked, drained and rinsed)
• 1 cup Quinoa (uncooked)
• 1 1/2 cups Water
• 1/4 cup Tahini
• 3 tbsps Extra Virgin Olive Oil
• 1 Lemon (juiced)
• 1 Garlic (clove, minced)
• 1/4 tsp Sea Salt
• 4 cups Kale Leaves