1. Preheat your oven to 375F

2. Bring 1 cup of water + your 1/2 cup quinoa and a pinch of salt up to a boil. Once boiling turn down to a simmer, cover, and let sit for approx 11 minutes.

3. Remove your veggies and cut them as shown below.

4. Toss your kale with a splash of oil, rub in so well coated. Transfer to baking skeet along with your chickpeas and bake for ~ 18 minutes rotating once. Your kale cooks slightly less that the other ingredients so flip after 6 minutes and take out after ~10 or when just crispy but not burnt* Always good to keep and eye on it :) 

5. Heat a saucepan over medium-high heat with 1 tbsp of oil. Once hot, add the tofu along with the marinade. Cook for 8-10 minutes, stirring constantly, until the sauce thickens and the tofu begins to brown.

6. Build your bowl. quinoa on the bottom, then all your veg + chickpeas & tofu + tahini drizzle + pumpkin seeds!!