Veggie bowl: Rinse the quinoa and place in saucepan with 1 3 / 4 cups of water. bring to boil, stir, and cover the pot; turn heat to low and cook 10-15 minutes. remove from heat and let it sit for 5 minutes, then fluff with a fork. transfer to a large bowl Preheat the oven to 375 ° and line two rimmed baking sheets with parchment paper Combine yams, carrots, onions and mushrooms in a large bowl, add the olive oil, mix and evenly to coat the veggies. add the salt, paprika, parsley and rosemary; mix. in a small bowl combine the brussels sprouts with olive oil to coat and a sprinkle of salt and paprika, set aside. divide the vegetables and herbs between the two baking sheets and bake for 40-55 minutes- in the last 15 minutes add the brussels sprouts and roast for remainder of cooking time Add the roasted vegetables to the large bowl and combine with the quinoa. serve in individual portions with the tahini sauce.