Vegetarian bowl with BIOG grill cheese and cinnamon roasted carrots

Recipe and photo Liz Sinner - vegelizious

1. Preheat oven to 180°C. Wash the carrots and cut them into sticks. Toss the carrots with olive oil, cinnamon, cumin, and salt. Roast for 35-40 minutes, give them a good stir halfway through.
2. Cook the millet according to package instructions. Once cooked, fluff the millet with a fork to prevent it from sticking together.
3. Meanwhile, mix olive oil, balsamic vinegar, maple syrup, mustard, garlic, cumin, cinnamon, salt, and pepper. Split in half. Add tahini and water to one half for a creamy dressing.
4. Mix kale with the non-creamy dressing and massage for 2 minutes.
5. Cut the beetroot into slices or cubes. Remove the seeds from the pomegranate and roughly chop the walnuts. Finely chop the fresh parsley.
6. Cut the grill cheese into slices and fry with some olive oil in a non-stick pan for 3 minutes per side.
7. Assemble bowls: divide kale, millet, beetroot, roasted carrots, tofu, pomegranate seeds, and walnuts among four bowls. Top with creamy dressing and parsley.