I have an obsession and it’s called tahini. I literally put it on everything. I love its creamy texture and smoky taste. I am convinced that it’s my perfect condiment. Tahini is simply a paste made from sesame seeds. When you blend it together with the right ingredients, it forms a gorgeous sauce that is to die for.
I have another obsession. When I hear that something is in a “bowl” I want to eat it. I know, it’s weird, but what would you rather eat: roasted vegetables and quinoa, or a roasted veggie quinoa BOWL. Yea.. thought so.
(I know there are other foodies out there that agree with me on this!)
I decided to pre-prepare this beauty bowl in the morning (anyone who follows my instagram saw me post a picture at 8:50 am of my roasting veggies!). Since mother nature decided to throw another temperature drop at us here in NYC, I knew that I would want something warm and filling for dinner. I find that planning ahead helps me big time when trying to make healthy choices. I simply roasted my veggies, put them in a Tupperware, and threw them in the fridge. They were super yummy when reheated, and proved to be everything that I wanted. Warm, filling, flavorful and delicious!
- FOR THE BOWL
- ¼ cup quinoa cooked
- 1 cup arugula raw (spinach or kale would be perfect too)
- Roasting Veggies:
- ¼ small butternut squash sliced
- 1 beet sliced
- 1 carrot sliced
- 1 shallot sliced
- ½ cup brussels sprouts halved
- herbs and spices: rosemary, thyme, and sea salt
- FOR THE SAUCE (MAKES about 2 servings)**
- ¼ cup tahini paste
- juice of ½-1 lemon (I like it lemony!)
- pinch of salt
- 1 tsp honey
- 2 TBS water
- 1-2 TBS balsamic vinegar
- Preheat oven to 450 degrees
- Peel and prep Roasting Veggies (see THIS POST on how to peel a butternut squash)
- Line a baking sheet with tin foil and spray with non-stick cooking spray
- lay veggies on sheet (try not to overlap) and spray the top of them with non-stick spray
- sprinkle herbs and spices on top (as much or as little as you want)
- Roast for about 40 min, flipping half way through (keep an eye on them to prevent burning)
- Meanwhile combine all sauce ingredients in a food processor or blender. (add 1-2 TBS balsamic vinegar depending on how strong you like that taste)**
- In a bowl, combine raw arugula, quinoa and roasted veggies. Top with desired amount of sauce (about 2-3 TBS)
If making your own sauce and you don't have a blender or food processor, simply put ingredients in a jar and shake!
If you’ve never tried Tahini, jump on the bandwagon!! If you’re not a big fan, try substituting a different sauce to top this bowl. Regardless, the contents are healthy, nutrient dense, flavorful, bright and refreshing!
Question: What is your favorite condiment?