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Roasted Veggie Nourish Bowl with Savoury Tahini Dressing

Roasted Veggie Nourish Bowl with a Savoury Tahini Dressing. This easy nutrient-packed dish makes a delicious lunch, or quick week-night dinner.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Salad
Servings 2


  • ½ cup Red quinoa (cooked to package directions)
  • 2 cups Baby Spinach or kale
  • 1 Butternut squash diced into small cubes and roasted
  • 3 Large Beets diced into small cubes and roasted
  • ¼ cup sliced red onion
  • 2 tablespoon Pumpkin seeds for topping

Savoury Tahini Dressing

  • 2 tablespoon Tahini
  • 2 tablespoon Liquid soy seasoning (or coconut aminos) I use Bragg's as it is yeast-free
  • ½ Lemon, juiced (about 1 tablespoon lemon juice)
  • 1 Clove garlic crushed
  • 1 tablespoon Water


  • Pre-heat the oven to 375ºF.
  • Cook the quinoa according to the directions on the package. I like to rinse the quinoa in cold water, then toast it in a small pot in little bit of coconut oil before adding in the water. Let it simmer for 10 minutes with the lid on, then turn off the stove and let cool with the lid on.
  • Dice the butternut squash and beets into small cubes. Line a baking sheet with parchment paper, then spread the butternut squash and beets on the baking sheet. Drizzle with avocado oil and toss, before putting in the oven to roast for 35-40 minutes (or until fork-tender).

Savoury Tahini Dressing

  • Add the tahini, liquid soy seasoning, lemon juice, crushed garlic, and water to a small mason jar. Put the lid on and give it a good shake, and you're ready to enjoy!

Assemble the Bowls

  • Once the quinoa and roasted veggies are fully cooked and cooled, it's time to assemble your nourish bowl!
  • Line your bowl with baby spinach (or baby kale). Then add a serving of quinoa, roasted veggies, and red onion. Top with the savoury tahini dressing and pumpkin seeds, and enjoy!
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