Cook quinoa according to package directions. Remove from heat, fluff with a fork, set aside and cover.

Preheat the oven to 350 degrees.

Poke holes in the sweet potato using a fork. Bake the sweet potato on a rimmed baking sheet for 1 hour or until tender.

Place the cauliflower on a rimmed baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle with sea salt and pepper and bake for 30 minutes.

Cut the cabbage in half and then again in half so that you have quarters. Place the four quarters on a rimmed baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle with sea salt and pepper and bake for 40 minutes.

Meanwhile, peel the sweet potato and place it in the food processor. Add the R.W. Knudsen Tomato Red Bell Pepper Juice, 1 Tbsp. olive oil, tahini, 1/4 tsp. sea salt and 1/4 tsp. pepper and puree until smooth. Transfer to a small bowl and set aside.

In the center of a large serving platter or in a large skillet, add 3/4 of the cooked quinoa. Then add the roasted cauliflower and cabbage on top of the quinoa. Add the remaining 1/4 of the cooked quinoa on top and drizzle with the tomato sauce. Season to taste with sea salt and pepper and serve warm. Garnish with the parsley and orange zest.