For the Roasted Veggies:

• 1 medium head cauliflower, cut into florets (about 6 cups total)
• 3 large carrots, peeled and sliced at a diagonal into 1-inch chunks
• 3 Tbsp. extra-virgin olive oil, divided
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1/2 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper

For the Quinoa and Kale:

• 1 cup dry quinoa
• 2 cups vegetable broth
• 4 packed cups chopped fresh kale

For Toppings:

• 1/4 cup roasted pumpkin seeds
• 1 ripe avocado, sliced
• Chopped fresh parsley for garnish

For the Golden Tahini Dressing:

• 1/4 cup tahini, well-stirred
• 1 Tbsp. sherry vinegar (or apple cider vinegar)
• 1 Tbsp. maple syrup
• 2 tsp. chili garlic sauce
• 1/2 tsp. curry powder
• 1/4 tsp. ground turmeric
• 1/4 tsp. kosher salt, or more to taste