Vegetable Bowl with Tahini Dressing

Some days, my body just craves a big bowl of nutrient-rich veggies. When I want a simple lunch or dinner without a lot of prep or cook time, I rely on a classic vegetable bowl. And for a Meatless Monday option, I make sure to add a complete protein profile as well – for example, beans and quinoa. This delightful bowl makes a perfect any-time meal for vegans and vegetarians, too!

Meatless Monday – Vegetable Bowl with Tahini Dressing
Recipe Type: Lunch/Dinner
Author: Jessica Sepel
Prep time:
Cook time:
Total time:
Serves: 2
  • 1/2 cauliflower head
  • 10 baby tomatoes
  • 2 cups fresh spinach/rocket/kale leaves
  • 1 grated carrot
  • 1/2 eggplant
  • 1/4 cup fresh sprouts or mung beans
  • 1/2 cup black beans
  • 3 Tbsp. cooked quinoa
  • 2 sprigs parsley, roughly chopped
  • 1/4 avocado
  • 2 Tbsp. pumpkin seeds
  • Tahini Dressing:
  • 1 Tbsp. tahini
  • 1 Tbsp. olive oil
  • 2 Tbsp. apple cider vinegar
  • Juice of 1 lemon
  1. Steam or roast 1/2 cauliflower head and 1/2 eggplant with a dash of olive oil and sea salt for about 20 minutes.
  2. Cook quinoa as directed and add Moroccan spices (i.e. turmeric and paprika) of your choice.
  3. Chop baby tomatoes, grate carrot and add to fresh spinach/rocket/kale leaves of your choice in a large bowl.
  4. Add cauliflower and eggplant to the bowl, then top with with 1/2 cup beans, 3 Tbsp. quinoa and sprouts. Slice 1/4 avocado atop vegetables, and sprinkle a handful of pumpkin seeds and chopped parsley.
  5. To make the dressing, whisk tahini, olive oil, apple cider vinegar and lemon juice, then drizzle over vegetable bowl and serve.


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