Description
This Easy Nourish Bowl recipe features roasted cauliflower, carrots, chickpeas, and sweet potatoes served with a creamy tahini yogurt dressing. Packed with wholesome vegetables and plant-based protein, it’s a vibrant, nutrient-dense meal perfect for a healthy lunch or dinner.
Ingredients
Scale
Vegetables
- 1 head cauliflower (or 12 oz precut florets)
- 3 large carrots
- 1 sweet potato
Protein
- 1 can chickpeas (15.5 oz)
Dressing
- 1 cup Greek yogurt (or plant-based yogurt)
- ¼ cup tahini
- Juice of 2 lemons
Seasonings & Oil
- Olive oil
- Garlic powder
- Paprika
- Cumin
- Oregano
- Salt
- Pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
- Roast Cauliflower and Carrots: In a large bowl, toss the cauliflower florets and peeled, chopped carrots with olive oil and seasonings like garlic powder, paprika, cumin, oregano, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes until they are tender and caramelized.
- Roast Chickpeas and Sweet Potato: On a separate baking sheet, toss drained chickpeas and peeled, diced sweet potato with olive oil and the same seasonings. Roast for 20-28 minutes until chickpeas are crispy and sweet potatoes are golden and tender.
- Prepare Tahini Yogurt Dressing: While the veggies roast, blend together the Greek yogurt, tahini, and fresh lemon juice until smooth and creamy. Adjust seasoning if needed.
- Assemble the Nourish Bowls: To serve, layer the tahini dressing at the base of each bowl, then add the roasted vegetables and chickpeas. Optionally top with fresh arugula or nuts for extra texture and flavor.
Notes
- You can substitute Greek yogurt with any plant-based yogurt for a vegan option.
- Adjust spice levels to taste by varying the amount of paprika and cumin.
- Adding nuts or seeds on top gives an extra crunch and nutrients.
- Use freshly squeezed lemon juice for the best flavor in the dressing.
- Store leftovers in an airtight container refrigerated for up to 3 days.
