Curry roasted cauliflower quinoa bowl

Ingredients

• 1 small head cauliflower – Cut into florets
• 14 oz chickpeas – Drained
• 1 red bell pepper – Diced
• 1 red onion – Diced
• 4 cloves garlic – Crushed
• 1 tablespoon ginger – Minced
• 1 tablespoon coconut oil
• 2 tablespoons Esmen’s Curry Powder
• 1 cup quinoa
• 2 cups water
• 1 bunch kale – Finely chopped
• 1 tablespoon fresh lemon juice
• 1 carrot – Finely shredded
• ½ cup cilantro – Chopped
• Salt and pepper to taste

Coconut sauce

• ½ cup Coconut milk
• 1 teaspoon coconut oil
• 1 teaspoon Esmen’s Curry Marinade

Directions

1. Preheat the oven to 400 degrees. 
2. Add cauliflower, chickpeas, bell peppers and onion to a bowl and toss with 1 tablespoon coconut oil and Esmen’s Curry Powder. 
3. Spread onto a baking pan and bake for 25 – 30 minutes until golden.
4. Meanwhile, heat a saucepan over medium heat and add a splash of water or oil. 
5. Sauté ginger and garlic for 30 seconds, then add quinoa, stirring to toast for 30 seconds. 
6. Increase the heat to high and add water. 
7. Bring to boil, then reduce the heat to low, cover and cook for about 15 minutes.
8. Prepare your coconut sauce by adding the 1 teaspoon coconut oil to a small saucepan over medium heat. 
9. Then add Esmen’s Curry Marinade and sauté for about 30 seconds. 
10. Add coconut milk and simmer on low heat for about 7 minutes.
11. Add the kale to a bowl and drizzle with 1 teaspoon coconut oil and lemon juice.
12. Use your hands to massage until tender. 
13. Add the cooked quinoa to the bowl and stir in shredded carrot and cilantro.
14. Gentle fold in roasted vegetables and chickpeas.
15. Transfer to serving bowls and drizzle with coconut sauce.

Can be served warm or chilled