Post image for Goddess Bowl with Tahini Sauce

Goddess Bowl with Tahini Sauce

by jenny sansouci on October 10, 2012

There’s nothing better than when a friend knows you really well. Yesterday when my plane landed in NYC, my friend Samantha texted me saying she was going to the grocery store to get ingredients for us to make dinner. When I got to her apartment and she showed me what we were making, my heart melted. It was the perfect meal, and she just knew I’d love everything about it. I did. It ended up being one of the best meals I’ve ever cooked, hands down.

The recipe originally came from Blum Center for Health, but we tweaked it a bit. It came out amazingly.

Goddess Bowl with Tahini Sauce

Ingredients: made enough for 2 large bowls + some leftovers
(To make this a vegan recipe, remove the egg…and the honey, if you’re hardcore)

Bowl ingredients:

  • 2 cups kabocha or butternut squash, peeled and chopped into cubes
  • 1 cup quinoa
  • Olive oil – about 4 tbsp
  • 2 big handfuls of kale, chopped into bite-sized pieces
  • 1/2 a yellow onion, sliced
  • 6 brussels sprouts, chopped up into small bits
  • 1 avocado, peeled and sliced
  • 2 hard boiled eggs (optional)
  • Sea salt and black pepper to taste

Tahini sauce:

  • 4 tbsp tahini
  • Juice of 1 lemon
  • 1 1/2 tsp honey
  • 1/2 cup hot water
  • 1/2 tsp sea salt


Toss squash cubes with a little bit of olive oil, sea salt and pepper until all pieces are lightly coated. Place squash cubes on a baking sheet and bake at 375 until they are lightly browned and fork tender (20-25 mins)

While squash is cooking, cook quinoa (boil 1 cup quinoa and 2 cups water, until water is absorbed and quinoa is fluffy).

Hard boil the eggs, if using.

In a sautee pan, add a bit of olive oil, sliced onions and chopped brussels sprouts. Cook until soft and browned. Add kale and a pinch of sea salt to pan and let cook for another 3-5 minutes, until kale is bright green and softens.

Mix all tahini sauce ingredients in a bowl with a fork (or in your blender) until smooth. Add the water a little bit at a time, until the tahini is a smooth liquid.

To serve:

Put quinoa on bottom of bowl. Top with the kale/onion/brussels sprouts mixture, squash, avocado, and hard boiled egg. Drizzle with tahini sauce!



Let me know if you make this! And thanks to my beautiful friend Sam for this brilliant idea. 🙂


Like Healthy Crush? Get the play-by-play. Follow me on Instagram. Instagram
Do you love health, nutrition and wellness? Check out the Institute for Integrative Nutrition!


Sister Disco October 10, 2012 at 5:35 pm

I cannot wait to make this and I don’t even like to cook! My body is so craving everything involved. Thanks for sharing.

Amanda Kelly October 11, 2012 at 9:28 pm

OMG this came at the perfect time! I have been dying for a new healthy dinner recipe. I am going to make this tonight!! Thanks Jenny!!
P.S. I finally enrolled at Institute for Integrative Nutrition! I could not be happier 🙂 I am so excited! How do I tell them that you referred me?

Mary Katherine October 11, 2012 at 11:14 pm

Jenny this looks AMAZING!!! I am making this for dinner tomorrow night!!!
Thank you!!

Lemons and Loafers October 14, 2012 at 6:06 pm

this looks so delicious! thank you for the recipe

Hilary October 22, 2012 at 4:41 pm

I made this last night, with carrots instead of butternut squash. It was seriously the best thing I’ve eaten in awhile. Plus – so many good fats in the Tahini & avocado. It reminds me of bibimbap, but with different flavors. This is definitely a new staple in our house.

Samantha October 23, 2012 at 10:13 pm

Love you. This was def a score meal. thank you for making it with me

SauceHoisin September 10, 2013 at 10:02 pm


Thanks so much for sharing this recipe! It was excellent! I just cooked it for dinner for my boyfriend and my roommate, we all loved it. The variety of flavors mixed with the nutty taste of Tahini were incredible. I was trying to find new tasty and unique vegetarian recipes, and this is one I’ll definitely be cooking again!
Thanks again! Take care!

Sheila Walker January 19, 2014 at 7:35 pm

Made this for my husband and I for dinner tonight. We both thought it was FABULOUS!!

Caroline May 28, 2014 at 6:11 pm

This dish is amazing! I have some leftover sauce and will make it tomorrow again. Loved the flavors and the creamy dressing!

Sheila Walker July 1, 2014 at 12:55 pm

So I just left Trader Joes and purchased Tahini Sauce, which was all they had. Is this correct or would you use Tanini Paste for this recipe? The only time I have seen Tanini Paste was in a large jar, and there is no way I would use it all any time soon. Thank you!

Emily January 8, 2015 at 7:42 pm

This has become a comfort food staple in our house. Feels so nourishing on a cold gray day.

jenny sansouci January 10, 2015 at 10:16 pm


Comments on this entry are closed.

{ 2 trackbacks }

Previous post:

Next post: