Buddha Bowl with Roasted Veggies - A Colorful Plant-Based Bowl - Recipe By Me

Ingredients

• 1 cup dry quinoa
• 2 cups water or broth
• pinch of salt
• 2 1/2 Tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt plus more to taste
• 1/2 teaspoon black pepper
• 1 medium head cauliflower cut into florets (about 6 cups total)
• 2 medium sweet potatoes cut into 1-inch cubes
• 1 15 oz. can chickpeas (drained and rinsed)
• 3 cups roughly chopped kale
• 1/2 cup cashew butter
• 1 Tablespoon rice vinegar
• 1 fat clove of garlic
• 1 one-inch piece of ginger, grated or finely minced
• 3 Tablespoons water plus more as needed
• juice of 1 small lime
• 1 teaspoon maple syrup
• 2 teaspoons chili paste or more to taste
• 1/4 teaspoon kosher salt
• sliced avocado
• sesame seeds
• pumpkin seeds
• toasted coconut flakes