Ingredients:

• 1 head cauliflower

• 2 sweet potatoes chopped

• Protein of Choice

• 2 cups kale chopped (and massaged with olive oil, salt, lemon juice)

• 1/4 cup pumpkin seeds

• 1 shredded/or diced apple

• 1 cup shaved parmesan

• 1 cup quinoa

• 2 cups chicken broth

• Garlic powder

• Redmond Salt & pepper

• Pickled red onions (optional)

Lemon Vinaigrette:

• 1/2 shallot minced

• 1 garlic clove grated

• 1 lemon

• 1 tbsp apple cider vinegar

• 1 tbsp dijon mustard

• 2 tbsp local honey

• 1/4 cup olive oil

• 1 pinch Redmond salt

Instructions:

1. Preheat the oven to 425 degrees.

2. Chop up 1 head of cauliflower (or buy pre-cut) and 2 large sweet potatoes and place on a baking sheet. Drizzle with plenty of olive oil, and season with salt, pepper and garlic powder. Mix to combine and roast in the oven for about 30-35 minutes (or until golden).

3. While the vegetables roast, make your quinoa in a small/medium pot. Add 1 cup quinoa to 2 cups broth (I used chicken broth) and bring to a bubble. Cover and let simmer on low for about 15 minutes or until the liquid has absorbed. Fluff with a fork and keep on the side.

4. Make the vinaigrette: add lemon juice and apple cider vinegar to the minced shallot and garlic and let this sit for a minute or two. This helps mellow out the sharpness of the shallot/ garlic. Then add dijon, a good pinch of salt, honey and olive oil. Whisk to combine.

5. Once the vegetables are nice and golden, we can start assembling! Start with the quinoa, then add the roasted vegetables, massaged kale, pumpkin seeds, apples (I used honeycrisp), shaved Parmesan, and the lemon vinaigrette. I also added pickled red onions.

Feel free to top with a protein of your choice or enjoy as is!

*recipe is gluten free, seed oil free, minimal dairy.