Name: Easy Nourish Bowl Recipe with Tahini Yogurt Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Plant-Based
Ingredients: 1 head cauliflower, cut into florets; 3 large carrots, cut into round pieces; 1 sweet potato, diced; 1 can chickpeas, rinsed and drained (15.5 oz – 16 oz); 2 Tbsp extra virgin olive oil (for vegetables); 1 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); 2 Tbsp extra virgin olive oil (for dressing); 1 cup greek yogurt (or plant-based yogurt); ¼ cup tahini; 1 large lemon, juiced (about ¼ cup of lemon juice); 1 clove garlic; ½ tsp ground cumin (for dressing); ½ tsp salt (for dressing); Arugula (or greens of choice, optional); Toppings of choice (optional)

Description

Indulge in the vibrant flavors of this Easy Nourish Bowl Recipe with Tahini Yogurt Dressing. Perfect for lunch or dinner, this wholesome dish is a delightful blend of roasted cauliflower, sweet potatoes, and crispy chickpeas, all drizzled with a creamy, tangy tahini yogurt dressing. This recipe not only satisfies your taste buds but also packs essential nutrients, making it an ideal choice for health-conscious eaters. Whether you’re meal prepping or simply looking for a quick and delicious plant-based option, this nourish bowl can be customized to suit your preferences. Enjoy the flexibility of swapping out vegetables or adding your favorite protein for a personalized touch.

Ingredients

Scale

1 head cauliflower, cut into florets
3 large carrots, cut into round pieces
1 sweet potato, diced
1 can chickpeas, rinsed and drained (15.5 oz – 16 oz)
2 Tbsp extra virgin olive oil (for vegetables)
1 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)
2 Tbsp extra virgin olive oil (for dressing)
1 cup greek yogurt (or plant-based yogurt)
¼ cup tahini
1 large lemon, juiced (about ¼ cup of lemon juice)
1 clove garlic
½ tsp ground cumin (for dressing)
½ tsp salt (for dressing)
Arugula (or greens of choice, optional)
Toppings of choice (optional)

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Instructions

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
On one sheet, toss cauliflower florets and carrot rounds with olive oil and spices; roast for 25 minutes. Add lemon juice and parsley; roast for an additional 5–10 minutes.
On the second sheet, toss chickpeas and diced sweet potatoes with olive oil and spices; roast for 20–28 minutes until golden brown.
In a food processor, blend tahini, yogurt, lemon juice, garlic, cumin, and salt until smooth.
To assemble your bowl: layer tahini sauce at the bottom, followed by roasted vegetables and chickpeas.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: Plant-Based

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 450
Sugar: 8g
Sodium: 350mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 12g
Protein: 15g
Cholesterol: 5mg