Go Back

Roasted Veggie & Quinoa Salad + Tahini Lemon Sauce (Vegan+GF)

A salad of deliciousness and lots of green with an addictive lemon tahini sauce! This recipe makes the perfect anytime meal and is vegan optional and dairy free.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 - 6 servings



  • 8 cups fresh baby spinach leaves
  • 2 1/2 cups cauliflower florets
  • 2 1/2 cups broccoli florets
  • 2 1/2 cups brussels sprouts trimmed
  • seas salt & pepper to taste
  • 2 teaspoons olive oil
  • 1 small onion diced
  • 1 - 2 medium avocados
  • 1 cup 176g uncooked quinoa

Tahini Lemon Sauce

  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini sesame seed paste
  • 1 clove garlic minced
  • 1 teaspoon sriracha
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1 tablespoon maple syrup
  • 1 teaspoon dried dill


Tahini Lemon Sauce:

  1. (I like to make the sauce ahead of time so that it has time to really develop it's flavor and then I keep the extras in the fridge for future salads.)
  2. Combine the ingredients for the tahini lemon sauce in a small bowl or container and stir very well to combine. Store in the refrigerator for up to 2 weeks.


  1. Heat the oven to 400 degrees F (200 C) and line a baking pan with foil or grease lightly with oil. Toss the veggies (except spinach) in a large bowl with sea salt, pepper, and olive oil. Lay them out on pan and place in oven to roast for about 45 minutes (stirring every 15-ish). Once they are slightly tender and starting to turn golden, remove from the oven and cool.
  2. While the veggies are roasting, cook the quinoa according to package instructions.
  3. To assemble the salad, layer the spinach, onions, roasted veggies, and quinoa serving bowls or in one large dish. Garnish as desired with avocado.

  4. Drizzle with the tahini sauce (warmed or cold) and serve!