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)
- Enjoy!
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?
Beautiful! My favorite condiment is definitely hot sauce - any good spicy hot sauce.
View CommentThanks! Oh yea… I’m in love with hot sauce. It goes on everything.. literally everything
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I made this tonight and it was delicious! My convection cook oven roasted the vegetables a little too much, but they tasted great with your tahini-based sauce. I tripled the recipe for guests but still went light on the balsamic vinegar as you suggested. Very happy and satisfied with this earthy, healthy meal.
View CommentYAY! I’m so glad you loved it!! It’s definitely a favorite of mine as well
Thanks so much for letting me know you liked it.. means a ton
View CommentI made this last night … YUM. Light, tasty, and colorful. This vegan dish full of flavors. I roasted the veggies the night before as I knew I’d be pressed for time the day I wanted to eat this. Still came out wonderful! Thanks for a great recipe which I’ll be making over and over again!
View CommentI’m so glad you enjoyed it!!! definitely a favorite in my house
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