Vegan Tikka Masala Bowls with Sugared Almonds

Instructions

Preheat the oven:

1. Preheat the oven to 450°F with a rack in middle position
2. Line a large baking sheet with foil

Make the quinoa:

1. In a medium saucepan, combine the quinoa, tikka masala curry paste, 2 cups water, and 1/2 teaspoon kosher salt
2. Bring to a boil over high heat, then reduce to medium low, cover the saucepan, and simmer until water is absorbed and quinoa is tender, about 10-15 minutes (stir occasionally so that it doesn't stick)
3. Remove from the heat and leave covered to keep warm

While quinoa is cooking, roast the vegetables:

1. Put the chickpeas and carrots on the foil-lined pan and toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a large pinch of ground black pepper
2. Spread the vegetables out into a single layer and roast until the carrots are tender and the chickpeas are crispy, about 20 minutes
   

Meanwhile, candy the almonds:

1. Cover a small plate with parchment paper
2. Heat a small nonstick pan over medium heat
3. Add the slivered almonds and toast, stirring constantly, until golden, 2-3 minutes (watch carefully)
4. Add the sugar and cook, stirring, until the sugar begins to melt and clings to the almonds, about 1 minute
5. Add the garam masala, a pinch of kosher salt, and a pinch of ground black pepper, and cook, stirring vigorously, until fragrant and mixed, about 1 minute more
6. Immediately transfer to the prepared plate and spread out

Once the sugared almonds are done, make the salad:

1. In a large bowl (large enough to toss all of the spinach and quinoa), whisk together 3 tablespoons of olive oil, coriander, lime zest, juice of 1/2 of the lime (not the wedges), a large pinch of kosher salt, and a pinch pepper until emulsified (so that the oil doesn't separate from the other ingredients)
2. Spoon out half of the dressing into a small bowl and set aside
3. Add the baby spinach to the large bowl and toss to coat
4. Add the quinoa, and toss so that the warmth wilts the spinach a bit

Plate and serve

1. Divide the quinoa and spinach between four plates, and top each with a quarter of the roasted vegetables
2. Drizzle each plate with the additional dressing, and top with the sugared almonds, breaking them up into bite-sized pieces if they've hardened into larger pieces
3. Put a lime wedge on each plate, and serve immediately