In a small bowl, combine the olive oil, garlic, onion powder, cumin and paprika. Mix well.
3. Step
Arrange the butternut squash, mushrooms and Brussels sprouts in separate piles on a baking sheet.
4. Step
Season the vegetables with salt and pepper and drizzle with the seasoned oil. Mix well with your hands.
5. Step
Bake for about 20-25 minutes, until tender.
6. Step
To make the dressing, combine the tahini, maple syrup, apple cider, orange juice, water, and a pinch of salt and pepper in a small bowl. Mix well with a fork.
7. Step
Combine the quinoa, kale, butternut squash, mushrooms, brussels sprouts, lentils, red cabbage, beets, and walnuts in a large bowl and top with the tahini dressing and parsley.
