Heat the oven to 425°F and spread the cauliflower and carrots across a rimmed baking sheet, then drizzle with olive oil and sprinkle with spices before tossing to coat. prep

Roast the vegetables until deeply golden and tender, stirring once halfway through for even browning. bake

Combine the quinoa and vegetable broth in a saucepan, bring to a boil, then cover and simmer gently until the liquid is absorbed and grains are fluffy. cook

Stir the chopped kale and remaining olive oil into the hot quinoa, cover, and let the residual heat soften the greens. mix

Whisk together the tahini, vinegar, maple syrup, chili garlic sauce, spices, and salt, then slowly add water until the dressing becomes smooth and pourable. mix

Divide the quinoa mixture into bowls, top with roasted vegetables and avocado, drizzle with tahini dressing, and finish with pumpkin seeds and garnishes. assemble