Nutritive Information
Per serving:- 680 calories
- 37 g total fat (4.5 g saturated fat, 0 g trans fat)
- 0 mg cholesterol
- 70 g carbohydrates
- 23 g protein
- 17 g dietary fiber
- 160 mg sodium
- 11 g sugar
- 0 g added sugar.
Ingredients
Roasted Vegetables- 1 large sweet potato (12 ounces), peeled, cubed
- 1 medium cauliflower (1 ½ lbs.), divided into florets
- 1 medium (10 oz.) red onion, sliced
- 1 can (15 oz.) chickpeas, drained and rinsed
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. freshly squeezed lemon juice
- 2 tsp. curry powder
- 1 tsp. turmeric
- Salt, to taste
- 1 cup walnut halves
- 1 tsp. extra-virgin olive oil
- 1 tsp. freshly squeezed lemon juice
- 1/2 tsp. curry powder
- 2/3 cup dry quinoa, well rinsed and drained
- 1 1/3 cups vegetable broth, reduced sodium
- Creamy Golden Turmeric Sauce
- 1/4 cup tahini
- 3 Tbsp. water
- 2 Tbsp. lemon juice
- 1/4 cup reduced-fat plain yogurt (dairy or plant based)
- 1 tsp. agave syrup (optional)
- 2 cloves garlic, minced
- 1 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1/4 tsp. black pepper
- Salt, to taste
- 2 cups kale, chopped
- 1 cup cherry tomatoes, sliced in half
- 1 small avocado, sliced thinly
Instructions
- Preheat oven to 400 F.
- On baking sheet, arrange sweet potatoes, cauliflower, red onion and chickpeas.
- Drizzle olive oil and lemon juice over vegetables. Sprinkle with curry powder, turmeric and salt (if using). Toss together with tongs to distribute.
- Place in oven on top rack and roast, until golden—turning with tongs every 15 minutes—for about 30 minutes, until golden brown and tender. Remove from oven and set aside.
- In small baking dish, arrange walnut halves.
- Drizzle with olive oil and lemon juice. Sprinkle with curry powder.
- Place in oven on middle rack and toast walnuts—turning halfway through—for about 10–12 minutes, until golden brown. Remove from oven and set aside.
- Meanwhile, place quinoa and broth in small pan, cover and cook over medium heat for about 20 minutes until tender. Drain any leftover liquid. Set aside.
- While vegetables and quinoa are cooking, prepare sauce.
- Combine tahini, water, lemon juice, yogurt, agave syrup (if using), garlic, turmeric, cumin, black pepper and salt in small bowl; blend until smooth. Set aside. Makes about 3/4 cup sauce.
