Description
Discover the ultimate comfort food with this Easy Nourish Bowl Recipe featuring a creamy tahini yogurt dressing. Perfect for lunch, dinner, or meal prepping, this vibrant bowl combines roasted vegetables, crispy chickpeas, and sweet potatoes to create a deliciously nutritious meal that bursts with flavor. The customizable nature of this dish allows you to tailor it to your taste preferences and dietary needs, making it suitable for everyone—from busy professionals to families. Enjoy the health benefits packed into every bite while indulging in a satisfying and colorful plate that’s as visually appealing as it is nourishing.
Ingredients
Scale
- 1 head cauliflower, cut into 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 (15.5 oz – 16 oz), rinsed and drained
- 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 oven to 425°F (220°C).
- Line a rimmed baking sheet with greased parchment paper. Add the cauliflower florets and carrot rounds in a single layer on the sheet pan. Coat them with olive oil and sprinkle the spice mixture over them, ensuring even coverage. Roast in the preheated oven for 25 minutes. Remove from oven, add fresh lemon juice and parsley, then return to roast for an additional 5–10 minutes until golden brown.
- Line another baking sheet with parchment paper. Rinse and drain chickpeas, drying them with a paper towel; discard loose skins. Toss chickpeas with 1 Tbsp of olive oil and spices, then place on one half of the baking sheet. Dice sweet potatoes, coat with remaining olive oil, salt, and pepper; place on the other half of the baking sheet. Roast together on the middle rack for about 20–28 minutes until golden brown.
- While veggies are roasting, combine tahini, Greek yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender. Blend until smooth—add water if needed for desired consistency.
- To serve, add tahini yogurt sauce at the bottom of your dish. Layer arugula followed by roasted sweet potatoes, cauliflower, carrots, and chickpeas. Top with additional toppings if desired and finish with a squeeze of lemon juice before enjoying!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 490
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 10mg