Roast the cauliflower: Preheat oven to 400°F. Spread 2 cups cauliflower florets on a sheet pan, spray with 1 tablespoons olive oil (for roasting), season with 0.5 teaspoons smoked paprika, salt, and pepper. Roast until golden and slightly crispy. Let cool completely.

Cook quinoa: Cook 1 cups quinoa, cooked using a 1:2 ratio with water. Bring to a boil, reduce to a simmer, cover, and cook until water is absorbed. Fluff with a fork and let cool.

Blanch asparagus: Drop 1 cups asparagus, chopped & blanched into boiling salted water for 2 minutes

, then immediately transfer to an ice bath to stop cooking. Drain well.

Make the dressing: Whisk together 0.3 cups tahini, 2 tablespoons olive oil (dressing), 0.3 cups unsweetened non-dairy yogurt, juice of 1 lemon, juiced (1 full lemon), 0.3 teaspoons ground turmeric, 1 tablespoons white vinegar, and 1 pinch salt, pepper & garlic powder. Add 1 tablespoons water (to thin dressing, if needed) one tablespoon at a time until pourable. Taste and adjust seasoning.

Build the bowl: In a large bowl, layer the cooled 1 cups quinoa, cooked, roasted 2 cups cauliflower florets, 0.5 cups peas, steamed, 1 cups asparagus, chopped & blanched, 1 cups Brussels sprouts, finely shredded (raw), 3 tablespoons slivered almonds, 2 tablespoons fresh dill, and 2 tablespoons fresh flat-leaf parsley.

Dress & serve: Drizzle dressing over the bowl and toss gently to coat everything evenly. Serve immediately or store dressing separately for meal prep.