The Starbucks Copycat Bowl


Recipe  inspired by Starbucks. Makes about 4 salads 



  • 1 cup broccoli florets
  • 1/2 cup shredded red cabbage
  • 1/2 cup pickled sliced beets
  • 1 cup cubed butternut squash (1″ cubes)
  • 1 cup garden peas
  • 1 bunch of chopped kale
  • 1 cup dry quinoa
  • olive oil

These are all suggested amounts – use however much of each vegetable you like!  Same goes for the lemon/tahini/soy ratio in the dressing below. 

Lemon Tahini Dressing

  • 1/2 cup tahini
  • 1/3 cup lemon juice (juice form about 3 lemons)
  • 4 Tablespoons soy sauce
  • parsley (for garnish)


  1. Quinoa –  Boil 2 cups of water, pour 1 cup dry quinoa in, and let simmer on low heat for about 15-20 minutes, until water is absorbed. Remove from heat, let sit for 5 minutes, and fluff with a fork before serving.
  2. Roasted Squash – Lightly coat cubed butternut squash with olive oil and season with salt and pepper. Roast in oven on 400 degrees for about 30-40 minutes, until lightly browned.
  3. Broccoli – Steam for 1 – 2 min and immediately rinse under cold water. This will give you crispy, slightly cooked broccoli that’s perfect for salad!
  4. Shredded cabbage, chopped kale, beets & peas – These are all good to go!
  5. Dressing – Whisk tahini, lemon juice, and soy sauce together.
  6. Assembly – Place a scoop of quinoa in the center of each plate, surround with various vegetables, and serve with a side of lemon-tahini dressing.