Ingredients

  • 1 head of Romaine lettuce, chopped
  • 1/4 cup quinoa
  • 1/2 cup vegetable broth
  • 2 Tbsp olive oil, divided
  • 1/2 head cauliflower, cut into florets
  • 1 Tbsp olive oil + 1 tsp
  • 1/2 Tbsp curry powder
  • 1/2 Tbsp coriander
  • Salt and pepper, to taste
  • 1 large sweet potato, cut into fries
  • 1/2 Tbsp paprika
  • 1 tsp garlic powder
  • 1/2 can chickpeas, drained/rinsed/dried
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp curry powder
  • 1/2 avocado, mashed
  • Tomato slices (optional)
  • Chopped parsley, for garnish (optional)
  • 2 Tbsp store bought vegan ranch

Instructions

  1. Quinoa: Place the quinoa and 1 cup of vegetable broth in a saucepan over medium-high heat. Bring to a rolling boil, then reduce the heat to low, cover and cook for 15 minutes. Turn off the heat, and let the quinoa stand for 5 minutes. Fluff the quinoa with a fork and serve.
  2. Cauliflower: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Toss the cauliflower with olive oil, curry, coriander, salt and pepper. Spread the cauliflower into a single layer on the roasting pan and roast for 25-30 minutes until golden brown.
  3. Sweet Potato Fries: Line another baking sheet with parchment paper. Toss the sweet potatoes with olive oil, paprika, garlic powder, salt and pepper. Spread the fries into a single layer on the roasting pan and roast for 20-25 minutes until golden brown.
  4. Chickpeas: Line another baking sheet with parchment paper. Toss the chickpeas with olive oil paprika, garlic powder, curry, salt and pepper. Spread the chickpeas into a single layer on the roasting pan and roast for 20-30 minutes until crispy golden brown.
  5. To assemble, start by layering the lettuce on the bottom of two bowls, then add all the ingredients, garnish with any fresh vegetables you have on hand (like tomatoes), parsley and drizzle your favorite dressing.