Description
This Easy Nourish Bowl Recipe with Tahini Yogurt Dressing is a vibrant and nutritious meal that combines roasted vegetables, crispy chickpeas, and a creamy tahini yogurt sauce. Perfect for lunch or dinner, this versatile bowl is not only packed with flavors but also allows for customization based on personal preferences. With its quick preparation time, it’s an ideal choice for busy weekdays or meal prepping for the week ahead. Each bite is a delightful explosion of taste that nourishes your body and satisfies your cravings.
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, drained and rinsed (15.5 oz – 16 oz)
- 1 sweet potato, diced
- 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)
- Additional toppings of choice
Instructions
- Preheat oven to 425°F (220°C) and line a rimmed baking sheet with greased parchment paper.
- Add the cauliflower florets and carrot rounds in a single layer on the baking sheet. Coat them with extra virgin olive oil and sprinkle on garlic powder, oregano, paprika, ground cumin, salt, and pepper. Roast in the preheated oven for about 25 minutes. Remove from the oven, drizzle with fresh lemon juice, add parsley if desired, then roast for an additional 5–10 minutes until golden brown.
- On another baking sheet lined with parchment paper, rinse and drain chickpeas. Pat them dry with a paper towel. Toss chickpeas in 1 Tbsp olive oil along with half of the spice blend from above; spread on one side of the baking sheet. Dice sweet potatoes and toss in remaining olive oil along with salt and pepper; place them on the other side of the baking sheet. Roast for about 20–28 minutes until chickpeas are golden brown and sweet potatoes are tender when pierced.
- While your veggies roast, combine tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender. Blend for around 60 seconds until smooth. If you prefer a thinner consistency, add water slowly until desired thickness is reached.
- To assemble your bowl, start by spreading tahini yogurt sauce at the bottom of your bowl. Top it with arugula if using, followed by roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas. Add any additional toppings you like along with another squeeze of lemon before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 490
- Sugar: 6g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 5mg