Description
This Easy Nourish Bowl Recipe with Tahini Yogurt Dressing is a colorful and nutrient-packed meal that’s as delightful to eat as it is easy to prepare. Bursting with flavors from roasted vegetables, crispy chickpeas, and a creamy tahini yogurt dressing, this dish makes for a satisfying lunch or dinner. It’s customizable, allowing you to use your favorite veggies and grains, making it perfect for any occasion, whether you’re meal prepping or enjoying a quick weeknight dinner. Each bowl is not only delicious but also loaded with vitamins and protein, ensuring you feel good about what you’re eating.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 3 large carrots, cut into round pieces
- 2 Tbsp extra virgin olive oil
- ½ tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ large lemon, juiced
- 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
- ⅕ tsp ground black pepper
- 1 cup Greek yogurt (or plant-based yogurt)
- ¼ cup tahini
- 1 large lemon, juiced
- 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) and 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 oil and the spice mixture, ensuring each piece is covered. Cook in the preheated oven for 25 minutes. Remove from oven and add fresh lemon juice and parsley. Return veggies to oven for another 5–10 minutes until golden brown.
- Line another baking sheet with parchment paper. Rinse and drain chickpeas; dry them with a paper towel, removing loose skins. Toss chickpeas with 1 Tbsp olive oil and spices, then place on half of the baking sheet. Dice sweet potatoes, toss them in remaining olive oil, salt, and pepper. Add sweet potatoes to the other half of the baking sheet. Roast on middle rack for 20–28 minutes until chickpeas are golden brown and sweet potatoes are tender.
- While veggies roast, combine tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender. Blend for about 60 seconds until smooth. If desired consistency is thinner, add water one tablespoon at a time.
- To assemble, place tahini yogurt sauce at the base of your dish. Top with arugula, roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas. Add your favorite toppings along with an extra squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 540
- Sugar: 8g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 10mg