Curried Cauliflower & Kale Bowl

Ingredients

• 1 cup quinoa rinsed & drained (≈3 cups cooked)
• 18 fl oz unflavored plant milk (≈2 1⁄4 cups)
• 1⁄2 (32-fl oz) carton low-sodium vegetable broth (≈2 1⁄4 cups)
• 1 lb + 8 oz fresh or frozen cauliflower florets roughly chopped (≈4 1⁄2 cups)
• 12 oz sweet potatoes, scrubbed & chopped (≈2 1⁄4 cups)
• 3⁄4 yellow onion chopped (≈3⁄4 cup)
• 1 tablespoon mild curry powder (or more to taste)
• 1 dash cayenne pepper (optional)
• 3 oz kale stemmed & thinly sliced (≈3 cups)
• sea salt
• freshly ground black pepper
• 1 1⁄2 scallions (white & green parts) thinly sliced (≈3 tablespoons)
• 3 tablespoons roasted unsalted cashews (optional) chopped
• 1⁄3 teaspoon crushed red pepper flakes (optional)