For the Quinoa Tabouli

• 1 cup uncooked quinoa
• 3 tbsp fresh lemon juice
• 3/4 cup fresh parsley, finely chopped
• 3–4 tbsp finely chopped fresh mint (optional, approx. 6–7 large leaves)
• 1 tomato, diced
• 1/2 a cucumber, diced
• 1/2 tsp each sea salt and black pepper

For the Roasted Cauliflower

• 1 head cauliflower, chopped into small florets
• 2 tbsp olive oil
• juice of 1 lemon
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp coriander
• 1/2 tsp sea salt
• 1/2 tsp black pepper

For the Tahini Sauce

• 4 tbsp tahini
• 3 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1 tsp garlic powder
• 3 tbsp water plus more as needed to reach thick but pourable consistency

For the Bowls

• 32 kalamata olives, 8 per bowl
• pickled red onions, about 1/4 cup per bowl
• 4 cups finely chopped kale 
• 1 tsp olive oil
• 1 tbsp fresh lemon juice, optional