PREP:10 mins COOK:25 mins SERVINGS:2 CALORIES:548 Level:Easy

From your meal kit

1 Bell Pepper
1 cup Quinoa
2 cups Kale
2 cups Cauliflower
1 Avocado
½ cup Tahini
4 Tbsp Lemon Juice
3 cloves Garlic


From your pantry

3 Tbsp Olive Oil
½ cup Water


Cooking Instructions



1. For the cauliflower: Preheat oven to 425 degrees. Toss 2 cups chopped cauliflower, 1 Tbsp olive oil, salt and pepper in a mixing bowl. Spread on an oven-proof dish and bake for 20 minutes.



2. Rinse and cook 1 cup quinoa according to package instructions.



3. For the bell peppers: Heat 1 Tbsp olive oil in a skillet over medium-high heat. Add 1 cup sliced bell peppers to skillet and saute until they soften, about 10 minutes. Remove peppers from skillet.



4. For the kale: add a Tbsp of olive oil and minced garlic over medium heat. Cook garlic for about 2 minutes, then toss in 2 cups chopped kale into the skillet. Cook for 2 minutes. Pour 1/4 cup water over kale, cover, and reduce heat to medium-low. Cook for 6 minutes. Remove from heat and add salt and pepper.



5. For the Lemon-Tahini dressing: add the 1/2 cup tahini, 4 Tbsp lemon juice, 3 cloves minced garlic, and 6 Tbsp water into a bowl, food processor, or blender and mix until smooth. Season with salt and pepper.



6. Assemble the bowl: place quinoa on the bottom of the bowl and arrange cauliflower, bell pepper, and kale on top. Slice avocado in half and place half in each bowl. Drizzle with Lemon-Tahini dressing and serve.