Vegan Power Bowl Meal Prep

Instructions:

1. Preheat oven to 400°F (200°C). On a large rimmed baking sheet, combine chickpeas and cauliflower with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer. Note: Avoid crowding the pan to ensure a good sear.
2. Bake for 25–30 minutes, tossing halfway through, until cauliflower edges are charred and chickpeas are golden brown.
3. While roasting, simmer quinoa in vegetable broth in a medium pot with a tight fitting lid until the liquid is absorbed and grains are fluffy.
4. Place torn kale in a bowl with lemon juice and olive oil. Massage the leaves by hand for 2 minutes until they turn deep green and feel soft, then add a pinch of salt.
5. In a small jar or bowl, whisk together tahini, miso paste, lemon juice, and maple syrup.
6. Add warm water one tablespoon at a time until the dressing reaches a velvety consistency.
7. Divide the cooked quinoa, roasted vegetables, and massaged kale into four bowls.
8. Drizzle the miso tahini dressing over each Vegan Power Bowl.