Description
This Easy Nourish Bowl Recipe with Tahini Yogurt Dressing is a vibrant and nutritious meal that brings together perfectly roasted vegetables, crispy chickpeas, and a creamy tahini yogurt dressing. Ideal for lunch, dinner, or meal prep, this dish allows you to enjoy a quick yet satisfying meal packed with flavor and health benefits. With its customizable nature, you can easily incorporate whatever seasonal veggies or grains you have on hand, making it a versatile addition to your weekly menu.
Ingredients
Scale
- 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
- 3 large carrots, cut into round pieces
- 2 Tbsp extra virgin olive oil (more as needed)
- ½ tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp salt (more to taste)
- ¼ tsp ground black pepper
- ½ large lemon, juiced (about 2 Tbsp)
- 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 (more to taste)
- ⅕ tsp ground black pepper (more to taste)
- 1 cup greek yogurt (or plant-based yogurt)
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup of lemon juice)
- 2 Tbsp extra virgin olive oil
- 1 clove garlic
- ½ tsp ground cumin
- ½ tsp salt
- arugula (or greens of choice, optional)
- toppings of choice (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with greased parchment paper.
- Add the cauliflower and carrots in a single layer on the sheet pan. Coat them with olive oil and the spice mixture, ensuring every piece is covered. Bake in the preheated oven for 25 minutes. Remove from oven, add fresh squeezed lemon juice and parsley. Return veggies to the oven for another 5–10 minutes until the cauliflower is golden brown.
- On another baking sheet lined with parchment paper, rinse and drain chickpeas. Dry them using a paper towel, discarding any loose skins. Toss chickpeas with 1 Tbsp olive oil and half of the spice blend. Place chickpeas on one side of the baking sheet. Dice sweet potatoes, toss them with remaining olive oil, salt, and pepper to taste. Add them to the other side of the baking sheet. Roast everything together in the oven for 20–28 minutes until chickpeas are golden brown and sweet potatoes are tender.
- While veggies roast, prepare the tahini dressing by blending tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender for about 60 seconds until smooth. If desired consistency is thinner, add water gradually until you reach your preference.
- To assemble your nourish bowl, start by adding tahini yogurt sauce at the bottom of your dish. Layer in arugula followed by sweet potatoes, roasted cauliflower and carrots, plus crispy chickpeas on top. Finish off with any additional toppings you desire along with a squeeze of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 520
- Sugar: 8g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg