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Roasted Veggie Tahini Quinoa Bowl

This Roasted Veggie and Tahini Quinoa bowl recipe is absolutely gorgeous. With the perfect blend of flavors and textures, it is sure to be a fast favorite!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Appetizer, Main Course
Cuisine Vegan



  • 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)


You can buy Tahini sauce pre-made at the store. Simply combine 2 TBS pre-made tahini sauce and 1-2 TBS balsamic vinegar together
If making your own sauce and you don't have a blender or food processor, simply put ingredients in a jar and shake!
Keyword Roasted Veggie Tahini Quinoa Bowl Recipe