Roasted Cauliflower Buddha Bowl
[Vegan]

For the Roasted Cauliflower:

• 1/2 cauliflower, chopped into florets
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon salt
• A pinch of chilli flakes

For the Buddha Bowl:

• One big handful of kale
• 1 cup chopped broccoli
• 1/2 avocado, sliced
• 1 teaspoon sesame seeds
• 1/2 teaspoons salt
• Lemon juice, salt and pepper to serve

For the Quinoa:

• 1 cups water + 1 veggie stock cube
• 1/4 cup uncooked quinoa
• 1 teaspoon olive oil
• 1/2 teaspoon salt

For the Tahini Sauce:

• .7 ounces tahini
• 1/2 tablespoon maple syrup
• 1/2 tablespoon lemon juice
• 1/2 tablespoon water (to thin)