Colorful Roasted Veggie Bowls with Curry Tahini Sauce

Ingredients

• 1 standard cauliflower head, broken into florets (roughly 6 cups)
• 3 big carrots, cleaned and cut into 1-inch angled pieces
• 4 heaping cups shredded fresh kale
• 1 soft avocado, cut into slices
• 1 cup uncooked quinoa
• 2 cups veggie stock
• 3 Tbsp good olive oil, split up
• 1 tsp smoky paprika
• 1 tsp powdered garlic
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp cracked pepper
• 1/4 cup toasted pumpkin seeds
• Chopped fresh parsley for topping
• 1/4 cup mixed tahini paste
• 1 Tbsp sherry vinegar (or apple cider works too)
• 1 Tbsp pure maple syrup
• 2 tsp spicy garlic sauce
• 1/2 tsp curry powder
• 1/4 tsp ground turmeric
• 1/4 tsp sea salt
• 3-4 Tbsp water, depending on thickness