Maple Walnut Roasted Veggie Bowl with Quinoa + Arugula

I crave big bowls of roasted veggies in the winter. There’s something about them coming out of the oven, sizzling hot and vibrant, that makes me swoon. Instead of just eating them straight from the pan (which I frequently catch myself doing) I try to mix them in salads to enjoy a more balanced meal. 

This blend of butternut squash, cauliflower, and brussel sprouts is one of my new favorites. Not only is it gorgeous to look at, but it’s packed with protein, veggies, complex carbs, and healthy fats.

Roasted brussel sprouts and cauliflower with sweet butternut squash and pomegranate are balanced out by the rich nutty flavor of the toasted walnuts, arugula, and quinoa. Then, it’s drizzled in a comforting and subtly sweet maple lemon tahini that draws you in a little more with each bite. 

Feel free to mix up the veggie variations in this mix; this is just the blend that I had on hand. The walnuts can be substituted for pepitas or sunflower seeds to make it nut-free, and the pomegranate seeds can be swapped for cranberries or another dried fruit of choice if you prefer. 

The recipe is also gluten-free, dairy-free, and refined sugar-free! Next time you catch yourself snacking on veggies off the pan, try throwing them in a salad like this! You’ll be amazed by how good it tastes, and how good it makes you feel! 

Maple Walnut Roasted Veggie Bowl with Quinoa and Arugula

Maple Walnut Roasted Veggie Bowl with Quinoa and Arugula
Serves 3
Delicious Power Bowl featuring warm roasted veggies, walnuts, and a touch of sweet maple. All brought together with a delicious oil free lemon tahini dressing.
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  1. 6 cups arugula
  2. 1 1/2 cups cooked quinoa
  3. 1 TBS avocado oil (or oil of choice)
  4. 1 tsp TBS maple syrup
  5. Himalayan sea salt
  6. Black pepper
  7. 3 cups butternut squash, diced
  8. 3 cups brussel sprouts, halved
  9. 1 head cheddar (or regular) cauliflower
  10. 1/4 cup toasted walnuts
  11. 1/4 cup pomegranate seeds
  1. 1/4 cup raw tahini
  2. 1/4 cup water (or more, to reach desired consistency)
  3. 2 TBS lemon juice
  4. 1 TBS maple syrup
  5. Himalayan sea salt
  6. Black pepper
  1. Preheat oven to 400 and line a baking pan with parchment paper.
  2. Toss the butternut squash, brussel sprouts, and cauliflower in oil and spread on the pan. Drizzle with maple syrup and season with salt and pepper.
  3. Bake for 30-40 mins, shaking the pan every 10 minutes or so.
  4. While the veggies are roasting, prepare your dressing by mixing ingredients tahani - black pepper in a high speed blender. Add more water as needed to thin out. Refrigerate until ready for use.
  5. Toast your walnuts in a skillet over medium low until fragrant and golden brown, about 10 minutes.
  6. To assemble the bowls, fill each with handfuls of arugula and 1/2 cup cookies quinoa as the base. Top with roasted veggies, toasted walnuts, pomegranate seeds, and lemon tahini dressing.
Wise + Well

Related: Vegan Winter ‘Nourish Me’ Bowl
Seasonal Market Salad with Kombucha Dressing
Squash, Kale, & Chickpea Salad with Oil-Free Lemon Tahini Dressing 

Lauren Kirchmaier
Written by Lauren Kirchmaier
Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and blog