Easy Nourish Bowl Recipe with Tahini Yogurt Dressing
This Easy Nourish Bowl recipe is one of my favorite ways to get in a lot of nutrition with optimal flavor! Perfectly roasted cauliflower and carrots get combined with sweet potato and crispy chickpeas - all topped off with a perfect tahini yogurt dressing to amplify the flavor.
Equipment
- 2 baking sheets
Ingredients
For Roasted Carrots and Cauliflower
- 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
- 3 large carrots, cut into round pieces
- 2 tablespoon extra virgin olive oil more as needed
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt more to taste
- ¼ teaspoon ground black pepper
- ½ large lemon, juiced about 2 Tbsp
- ¼ cup fresh parsley, chopped (optional)
For Roasted Chickpeas and Sweet Potatoes
- 1 can chickpeas, also known as garbanzo beans (15.5 oz-16 oz)
- 1 sweet potato, diced
- 2 tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt more to taste
- ⅕ teaspoon ground black pepper more to taste
For Tahini Yogurt Sauce
- 1 cup greek yogurt (or plant-based yogurt, I use nonfat but any fat content works)
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup of lemon juice)
- 2 tablespoon extra virgin olive oil
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
For the Bowl
- arugula or greens of choice, optional
- toppings of choice optional
Instructions
- Step 1 - For Roasted Carrots and Cauliflower Preheat oven to 425℉/220°C. Line a rimmed baking sheet with greased parchment paper. Add the cauliflower and carrots in a single layer on the sheet pan and coat with oil and the spice mixture making sure each piece is coated. Cook in the preheated oven for 25 minutes. Remove and add the fresh squeezed lemon juice and parsley. Put veggies back in the oven and cook for another 5-10 minutes or until the cauliflower is golden brown.
- Step 2 - For Roasted Chickpeas and Sweet PotatoesLine another baking sheet with parchment paper. Rinse and drain chickpeas and dry with a paper towel, discarding the skins that come loose. Toss the chickpeas with 1 tablespoon of the extra virgin olive oil and spice blend. Add the chickpeas to half of the baking sheet, leaving space for the sweet potatoes. Dice sweet potatoes and toss in the other 1 tablespoon of olive oil and salt and pepper to taste. Add them to the other half of the baking sheet. Roast in the preheated oven on the middle rack for 20-28 minutes. Oven times will vary. Tip: the chickpeas are done when they're a golden brown and the sweet potatoes should be easily pierced with a fork.
- Step 3 - For Tahini Yogurt SauceWhile the veggies roast, make the tahini dressing by adding the ingredients including tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt to a food processor or blender. Blend for ~60 seconds or until smooth. Hint: if you prefer a thinner tahini sauce, add a tablespoon of water at a time until it gets to the consistency you prefer.
- Step 4 - Assemble the BowlTo assemble the bowl, add the tahini yogurt sauce to a dish and top with arugula, sweet potatoes, cauliflower and carrots, and roasted chickpeas. Add your favorite toppings and a squeeze of lemon. Enjoy!
Video
Notes
Expert Advice & Shortcuts
- Meal prep ahead of time by chopping your vegetables.
- Grab pre-cut vegetables to make this recipe even quicker.
- Rinse and dry the chickpeas before adding oil and spices.
- Store Roasted Vegetables & Tahini Yogurt Sauce in separate containers in the fridge for up to 4-5 days.
- Store roasted chickpeas in an airtight container or small jar at room temperature with lid loosened for up to 7 days.
Tried this recipe?Let us know how it was!