Reheat the quinoa or brown rice and divide it into two separate bowls. Heat a large pan over medium-high heat and add the olive or coconut oil. Stir in onion, carrots, and celery. Sauté the vegetables for 3 to 4 minutes, until they begin to soften and brown. In the last minute, toss in the roasted cauliflower and chickpeas. Next, add the sliced kale to the mix and allow the kale to slightly wilt for about 1 minute. Remove the pan from the heat and add the baby spinach and tomatoes. Stir so the heat of the vegetables cooks the spinach and tomatoes. Place the sautéed mixture over the brown rice or quinoa. Sprinkle with sea salt & pepper. Add in the dried fruit.

TO MAKE THE CURRY & TURMERIC ROASTED CAULIFLOWER, preheat the oven to 400°F. Lightly oil a roasting pan or rimmed sheet pan. In a large mixing bowl, toss cauliflower with the curry powder, turmeric, olive oil, salt, and pepper. Place on the pan. Roast for 20 to 25 minutes, until the edges are golden brown.

TO MAKE THE DRESSING, mix together the ginger, lemon juice, honey, mustard, and red pepper flakes in a small mixing bowl. Slowly whisk in the olive oil, to form an emulsion. Drizzle the dressing over the bowls. Toss lightly. Top with toasted pecans and fresh parsley. Save any remaining dressing in the refrigerator for up to 4 days. Eat immediately!