Roasted Butternut & Brussel Bowl w/ Tahini Sauce

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving


Veggie Serving

  • 1 small butternut squash, cubed
  • 1 lb Brussels sprouts, halved or quartered
  • Kale or dark greens

Protein Serving (Amount given PER SERVING)

  • 1 serving Tahini Sauce (1/2 protein)
  • 1 oz pine nuts, or 3 oz cooked beans (1/2 protein)

Fat Serving

  • 1 oz (or 2 TBSP) oil for roasting (2 fat servings)

Condiments & Spices

  • Garlic or seasoning salt
  • Black pepper

Maintenance Modifications

  • Grain Additions: add 4 oz cooked quinoa, rice, farro, or any other grain. Or, use 4 oz of roasted potatoes or sweet potatoes.
  • Protein Additions: add beans, nuts, or extra tahini sauce.
  • Fat Additions: Add nuts, a side of avocado, or more oil.


  1. Preheat the oven to 400 degrees.
  2. Cube the squash and chop the Brussels sprouts.
  3. Toss the veggies in the oil, generously sprinkle with salt, pepper, and any desired seasonings.
  4. Roast on parchement paper in the oven for 25-30 minutes or until the squash is soft and the Brussels sprouts are browned. Stir occasionally.
  5. While the veggies are roasting, make the tahini sauce if you haven’t already.
  6. Massage the kale vigorously with your hands for about 1 minute with a little bit of lemon juice and a spoonful of the tahini dressing.
  7. To assemble the bowl, weigh out your veggies first, add the protein, and drizzle the tahini sauce over the whole yummy pile.