Butternut & Brussels Bowl w/ Tahini Sauce

I eat this meal on repeat for most of the fall. It’s a simple variation on a buddha bowl that’s perfect for beginners. 🙂 It’s also great for batch prepping ahead and eating throughout the week.

Butternut & Brussels Bowl

Veggies | Protein | Fat
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Active Time: 15 minutes
Inactive Time: 30 minutes
Servings 2


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

Protein (Per Serving)

  • 1 serving of Tahini Sauce
  • 3 oz cooked or canned beans, such as chickpeas, white beans, or black beans


  • 2 Tbsp oil for roasting


  • garlic or seasoning salt
  • black pepper

Optional Additions

  • 1/2 cup cooked quinoa, rice, farro, or any other grain
  • roasted potatoes or other root vegetables
  • avocado, sliced
  • sprinkle of nuts


  • Preheat the oven to 400 degrees.
  • Cube the squash and chop the Brussels sprouts.
  • Toss the veggies in the oil, generously sprinkle with salt, pepper, and any desired seasonings.
  • Roast on parchment paper in the oven for 25-30 minutes or until the squash is soft and the Brussels sprouts are browned. Stir occasionally.
  • While the veggies are roasting, make the tahini sauce if you haven’t already.
  • 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.
  • To assemble the bowl, weigh out your veggies first, add the protein, and drizzle the tahini sauce over the whole yummy pil
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  1. Victoria Doll-Polanco

    Does your husband eat what you eat or does he make his own food? I don’t want to make two different meals, but I have kids who don’t eat this way. What do other people do?

    • Good question! That’s a great thing to ask the community. Have you posted this question in one of the online support communities? I don’t have kids (yet) so it’s pretty uncomplicated in my household. My husband is really picky and thinks that most of what I make is weird. We kind of do our own thing (although we often eat together at the same time) but occasionally we cook together if a recipe is interesting to both of us.

    • My husband is an ectomorph bodytype, so he has a fast metabolism and struggles to put weight (muscle) on. I, however, have always to watch what I eat, and will just keep gaining a couple pounds a month if I don’t watch it – thanks genetics from mom’s side!
      So as you can imagine, we have different meals and should have different quantities (though my husband sometimes doesn’t eat much – again he is probably like a 1 on the susceptibility scale). I used to cook for the both of us before BLE, now I pretty much just take care of myself (that’s enough work for now). He eats what I make PLUS something like tortillas or bread or potatoes.
      Our son is a whole ‘nother story! Yes, many nights we are eating three different kinds of meals for dinner!
      Thankfully, my husband has not complained at all. He can take care of the additions himself. He is probably just thankful that I am no longer upset about not fitting into my clothes anymore!

  2. So happy to have found you, Katie! Your recipes are beyond wonderful — I feel like I’ve found my kitchen soulmate! Eagerly awaiting your cookbook…

  3. Love this recipe! Thank you! I substituted the butternut squash for cooked beets as I was saving the squash for Canadian Thanksgiving. Next time I will make with the squash. I could probably cook the Brussels sprouts and squash in the Instant Pot?

  4. I loved this recipe but I thought 1/2 oz of straight tahini counted as a fat on Bright Line Eating. Is there a conversion for using it as a protein?

  5. Kellie Schimpf-Vachon

    Made this today and it is AMAZING!! I’m a new BLE and can’t thank you enough for these excellent recipes!

  6. Kerrie Hutchinson

    I made the Autumn Harvest Tahini Bowl from the Joyful Eating cookbook today. Sooo delicious! It is very similar to this recipe… Yummm

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