1. Preheat your oven to 375F.

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

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

4. Toss your cabbage, kale & cauliflower in a splash of oil + a pinch of salt and pepper. Transfer to a baking sheet along with your marinated chickpeas, and cook in the oven for around 18 minutes. Remove your kale after 10 min and set it aside.*

5. Put everything together. Quinoa on the bottom and your roasted vegetables + chickpeas on top. Pour over a healthy portion of your Turmeric Tahini Drizzle along with a garnish of parsley + salt & pepper, and then ENJOY!