For the bowls:

• 2 cup quinoa uncooked
• 16 ounce medium firm tofu 1 large block, drained and chopped
• 6 teaspoon extra virgin olive oil for coating the tofu
• 2 head red leaf lettuce chopped
• 30 ounce canned chickpeas drained
• 2 cucumber chopped
• 2 red bell pepper chopped
• 1 red onion finely chopped
• 1 cup hummus
• 1 cup Kalamata olive pitted

For the dressing:

• 1/2 cup extra virgin olive oil
• 4 tablespoon apple cider vinegar
• 1 lemon juiced
• 1 teaspoon dry oregano
• ¼ teaspoon dry thyme
• ¼ teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper

Quinoa:

• 2 teaspoon extra virgin olive oil
• 1 1/2 cup quinoa rinsed
• 3 cup water

Dressing:

• 2/3 cup tahini
• 6 tablespoon fresh lemon juice
• 2 tablespoon pure maple syrup
• 1 teaspoon sea salt
• 1/2 cup water

Salad:

• 12 ounce kale chopped
• 11 ounce cherry tomato halved
• 4 carrot large, chopped
• 2 orange bell pepper chopped
• 2 Granny Smith apple chopped
• 2 avocado chopped
• 3 ounce hemp hearts

• 6 ounce spinach chopped
• 2 carrot large, grated
• 1/2 cup sliced almonds
• 1 red onion diced
• 3 clove garlic minced
• 16 ounce firm tofu cubed
• 3 teaspoon sesame seeds
• 3 tablespoon tamari sauce or low-sodium soy sauce
• 3 tablespoon sesame oil
• pinch sea salt
• pinch freshly ground black pepper

For roasting:

• 3 pound sunchokes peeled and cut in half lengthwise
• 1/2 cup extra virgin olive oil
• 11/2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste

For the salad:

• 2 red onion peeled, halved then thinly sliced
• 1 cup Italian parsley roughly chopped
• 11/3 pound cherry tomato

For finishing:

• 2 tablespoon fresh lemon juice