1. Preheat oven to 400 F.

2. Put cauliflower florets on a baking sheet. Toss with 1 Tbsp avocado oil and a dash or two of sea salt. Spread across baking sheet in one layer and roast for 25 minutes, shaking pan halfway through cooking time. Keep oven on. Reduce heat to 350 F.

3. Rinse quinoa well in a mesh strainer. Put quinoa and water in a pot. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes.

4. Wash and trim Brussels sprouts removing any browned leaves and cutting root off. In a food processor using the slicing attachment (you can do this by hand too if you don't have a food processor), slice Brussels sprouts thinly.

5. Make dressing by combining all dressing ingredients in a mason jar. Shake well to combine.

6. In a large skillet, heat 1 Tbsp avocado oil over medium heat. Add Brussels sprout slices and season with sea salt. Sauté until tender, approximately 5 minutes. Add cooked quinoa and roasted cauliflower. Top with dressing and stir well.

spiced roasted chickpeas

1. Dry chickpeas with a kitchen towel. This allows them to crisp up! Spread chickpeas across a baking sheet in one layer. Roast at 350 F for 10 minutes. 

2. In the meantime, put spices, lemon zest and avocado oil in a medium bowl. After 10 minutes in the oven, toss chickpeas with spice mixture. Put back on baking tray and spread in one layer. Roast for another 3-5 minutes.

3. Top quinoa mixture with spiced roasted chickpeas!