Quinoa Veggie Bowls with Beet Yogurt Sauce | Natalie Cooks

Ingredients

• 1 cup quinoa
• 4 cups chopped kale
• 1 head cauliflower, cut into florets ( about 4 cups)
• 1 tbsp olive oil
• ½ tsp ground turmeric
• ½ tsp kosher salt
• ½ tsp black pepper
• 2 carrots, peeled and grated or peeled into ribbons
• 1 cup shredded chicken (optional)
• ½ cup toasted pumpkin seeds or chopped almonds
• ½ cup crumbled feta cheese
• ½ cup cilantro
• Lemon wedges
• 1 beet, roasted, trimmed, skin peeled off*
• 1 cup plain whole milk yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• ½ tsp ground cumin
• ¾ tsp kosher salt