Curried Cauliflower and Sweet Potato Bowls with Cumin Yogurt

1 medium head cauliflower, cut into florets (about 6 cups)
1 large sweet potato, peeled and cut into cubes (about 3 cups)
5 Tbsp. extra-virgin olive oil, divided
1 Tbsp. curry powder
1 tsp. paprika
1 tsp. garlic powder
3/4 tsp. kosher salt, divided
1/4 tsp. cracked black pepper
1 cup red quinoa, uncooked
2 cups water or vegetable broth
2 cups stemmed and roughly chopped kale (optional)
3 Tbsp. finely chopped fresh parsley
1/2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
4 Tbsp. pepitas (I use roasted and salted)

Cumin Yogurt
1/3 cup plain full-fat Greek yogurt
1 Tbsp. tahini
1 Tbsp. fresh lemon juice
1/4 tsp. ground cumin
1/4 tsp. kosher salt
Pinch of cracked black pepper

Preheat oven to 220ºC.  Combine cauliflower and sweet potatoes in a large bowl. Toss with 3 Tbsp. olive oil, curry powder, paprika, garlic powder, 1/2 tsp. salt and black pepper. Arrange on a large rimmed baking sheet and roast for 35 to 40 minutes, tossing once halfway through, until tender.

Meanwhile, bring quinoa, 2 cups of water or vegetable broth, and 1/4 tsp. salt to a boil in a medium saucepan. Reduce heat and gently simmer, covered, until the quinoa is tender, about 15 minutes. Stir in kale, if using, and keep covered until ready to use. (The heat of the quinoa will wilt greens.)

Prepare Cumin Yogurt: In a small bowl, combine yogurt, tahini, 1 Tbsp. lemon juice, cumin, salt, and pepper; stir to combine. Whisk in 1 Tbsp. water.

In a separate small bowl, combine parsley, lemon zest and 1 Tbsp. lemon juice, and 2 Tbsp. olive oil. Set aside.

Divide quinoa evenly between 4 bowls. Top with roasted cauliflower and sweet potatoes and a drizzle of the parsley oil. Add a dollop of cumin yogurt and 1 Tbsp. pepitas per bowl. Serve.

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