Preheat your oven to 400°F (200°C). Wash and chop the cauliflower into bite-sized florets. Place them on a baking sheet, drizzle with olive oil, and sprinkle with turmeric, salt, and pepper. Toss to coat evenly and spread in a single layer.

Once the oven is ready, roast the cauliflower for about 30 minutes, flipping halfway through to ensure even cooking.

Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until fluffy and liquid is absorbed.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent, about 5 minutes. Stir in the cooked chickpeas and Moroccan spices. Cook for another 5–7 minutes.

Rinse and remove stems from the kale. In a bowl, drizzle with olive oil or tahini, then massage the kale for about 2 minutes until it wilts.

Assemble the bowls starting with a scoop of quinoa as the base. Add roasted cauliflower, sautéed chickpeas, and massaged kale. Top with olives if desired.

Drizzle the bowls with herb tahini sauce made by blending tahini, avocado, and fresh herbs. Serve warm.