Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Toss the cauliflower florets and carrot chunks with 2 tablespoons of olive oil, smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper in a mixing bowl.

Spread the seasoned veggies evenly on the baking sheet and roast for 25-30 minutes, tossing halfway through.

Combine 1 cup of dry quinoa and 2 cups of vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes.

Stir in 4 cups of chopped kale and the remaining tablespoon of olive oil into the cooked quinoa, then cover and let it sit for 5 minutes.

In a small bowl, whisk together ¼ cup of tahini, 1 tablespoon of sherry vinegar, and 1 tablespoon of maple syrup. Add chili garlic sauce if desired.

Divide the quinoa and kale mixture among bowls, top with roasted veggies and sliced avocado, drizzle with dressing, and sprinkle with pumpkin seeds.

Garnish with chopped parsley and serve warm or at room temperature.