Sheet Pan Winter Buddha Bowls

quinoa, rinsed and drained

yellow onion, peeled and cut into 1/2 inch wedges

purple cabbage, cut into wedges

red potatoes, cut into 1/2 inch wedges

small butternut squash, peeled and 1/2 inch diced 

Brussels sprouts, halved

extra virgin olive oil

salt

all purpose seasoning blend (I used Trader Joe's Everyday Seasoning)

tahini

juice of 1/2 lemon

dijon mustard

maple syrup

favorite protein, such as falafel, chickpeas, tofu. I originally used poached eggs. 

avocados, peeled and sliced

fresh parsley for garnish