Roast the vegetables

• Cut the cauliflower into florets and peel and cube the sweet potatoes.
• Toss with olive oil, salt and pepper and spread on a baking tray.
• Roast until golden and tender.

Cook the quinoa

• Rinse the quinoa and cook in salted water according to the package directions.
• Drain and let cool slightly.

Make the lemon vinaigrette

• Whisk the lemon juice, olive oil, honey and Dijon mustard together.
• Stir in the minced shallot and garlic.

Assemble the bowls

• Divide the quinoa between bowls.
• Top with the roasted cauliflower and sweet potato, chopped kale, pumpkin seeds and shaved Parmesan.
• Drizzle with the lemon vinaigrette and serve.