Autumn Vegetable Bowl

Preheat the oven to 425°F. Add the red quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed and the spirals start to burst, about 12 to 15 minutes.

Add the diced root vegetables, za’atar seasoning, 2 tsp vegetable oil, and a good pinch of salt and pepper to a baking sheet and toss. Roast until fork-tender and browned in places, about 15 to 17 minutes.

Supreme the orange by trimming the ends and cutting away the peel and white pith. Working over a large bowl, cut out the segments with a knife and drop them into the bowl. Squeeze the remaining juice out of the membrane into the bowl. Halve the avocado, remove the pit, then dice the flesh. Transfer the orange segments to a new medium bowl with the diced avocado and a pinch of salt. Toss the citrus avocado salsa well.

Add the agave, sesame oil, and a pinch of salt and pepper to the large bowl with the orange juice. Whisk to combine the sesame orange vinaigrette.

Drain the roasted red peppers. Divide the cooked quinoa between large shallow bowls. Arrange the roasted root vegetables, citrus avocado salsa, shredded red cabbage, and roasted red peppers on top. Drizzle with the sesame orange vinaigrette and sprinkle with sliced almonds. Dig in!