• Preheat oven to 420ºF. Place cauliflower florets, carrots, beet, and parsnip in a large mixing bowl. Season with vegetable broth and black pepper. Toss well. Line a large baking sheet with parchment paper and spread vegetables evenly across. Bake in the oven for 30 minutes.
• Meanwhile, cook the quinoa. Add quinoa to a pot with a lid. You will need twice as much water as quinoa. Add water to the pan, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 15-20 minutes or until the water is absorbed and the quinoa is soft. Check on the quinoa periodically, giving it a quick stir, to prevent any sticking or burning on the bottom. When done, remove from the heat, fluff with a fork, and set aside.
• Create your dressing by combining hummus, lemon juice, and minced garlic together in a mason jar. Shake well and set aside. (Note: Feel free to add extra water, 1 tbsp at a time, to reach desired dressing consistency.)
• Place the kale and a splash of water in a frying pan over medium heat and sauté just until wilted. Transfer into a bowl. Pour chickpeas into the same frying pan and sauté until slightly browned.
• Assemble your Buddha bowl by placing quinoa in the bottom of a bowl and arranging roasted vegetables, sautéed kale and warm chickpeas on the top. Drizzle desired amount of dressing over the bowl. Enjoy!

Notes

• Quinoa: If you have your quinoa pre-cooked, multiply the uncooked quantity by 3 to get the cooked amount for your dish. Quinoa triples in size when cooked.
• Hummus: Oil-free hummus can be hard to find. There are new brands coming out all the time, so take a close look at the label. Oasis is one of our favorite no-oil hummus options.