Description
Enjoy a wholesome culinary experience with this Easy Nourish Bowl Recipe featuring a creamy tahini yogurt dressing. Perfect for lunch or dinner, this vibrant dish is brimming with roasted vegetables, crispy chickpeas, and a rich dressing that ties everything together. Not only is it nutritious and customizable to suit various dietary preferences, but it also comes together quickly, making it an ideal choice for meal prep or busy weeknights. Each bite delivers a delightful combination of flavors and textures, ensuring that everyone at the table will find something to love. Elevate your meal routine with this colorful nourish bowl that satisfies both the palate and the body.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 3 large carrots, cut into round pieces
- 2 Tbsp extra virgin olive oil
- ½ tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ large lemon, juiced
- ¼ cup fresh parsley, chopped (optional)
- 1 can chickpeas, also known as garbanzo beans (15.5 oz-16 oz)
- 1 sweet potato, diced
- 2 Tbsp extra virgin olive oil
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp garlic powder
- ½ tsp salt
- ⅕ tsp ground black pepper
- 1 cup greek yogurt (or plant-based yogurt)
- ¼ cup tahini
- 1 large lemon, juiced
- 2 Tbsp extra virgin olive oil
- 1 clove garlic
- ½ tsp ground cumin
- ½ tsp salt
- Arugula (or greens of choice)
- Your favorite toppings
Instructions
- Preheat your oven to 425°F (220°C).
- Line a rimmed baking sheet with greased parchment paper. Add cauliflower florets and carrot rounds in a single layer on the sheet pan. Coat them with olive oil and your spice mixture, ensuring each piece is well coated.
- Roast in the preheated oven for 25 minutes.
- Remove from oven, add fresh squeezed lemon juice and parsley, then return to bake for another 5-10 minutes until golden brown.
- Line another baking sheet with parchment paper. Rinse and drain chickpeas; dry them using a paper towel while discarding loose skins.
- Toss chickpeas with 1 Tbsp olive oil and half of the spice blend.
- Place chickpeas on one half of the baking sheet; toss sweet potatoes with remaining olive oil, salt, and pepper on the other half. Roast together for 20-28 minutes until chickpeas are golden brown and sweet potatoes are tender.
- While veggies roast, combine tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender. Blend until smooth—add water if you prefer a thinner consistency.
- To assemble your nourish bowl, add tahini yogurt sauce at the base of your dish. Top with arugula, roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas. Finish off with your favorite toppings and a squeeze of fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan/Plant-based
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg