Roasted Vegetable Bowls

Preheat the oven to 425°F. Add black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 18 to 20 minutes.

Dice potatoes into ½ inch cubes. Peel and dice beet into ½ inch cubes. Quarter radishes. Add diced potato, diced beet, quartered radish, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and browned in places, 20 to 25 minutes.

Destem the kale and roughly chop the leaves. Peel the garlic. Halve and juice the lemon. Add just half the chopped kale, peeled garlic, lemon juice, sunflower seeds, parmesan, 3 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper to a food processor. Blend the sunflower seed pesto until well combined. Taste, and add salt as necessary.

Add a pinch of salt to the remaining chopped kale and massage the kale. Divide quinoa and kale between bowls. Top with roasted vegetables and sunflower seed pesto. Dollop with cashew cheese. Bon appétit!