Why You’ll Love This Recipe

This Nourish Bowl is a flavor-packed and colorful dish that’s both filling and nourishing. The roasted carrots, cauliflower, chickpeas, and sweet potatoes provide a hearty base, while the creamy tahini yogurt dressing adds a burst of flavor. You can customize it with your favorite greens and toppings for added texture and flavor. This recipe is vegan-friendly if you use plant-based yogurt, and it’s great for meal prep since it stores well in the fridge for a few days.

Ingredients

For Roasted Carrots and Cauliflower:

1 head cauliflower, cut into florets (or 12 oz pre-cut cauliflower florets)
3 large carrots, cut into round pieces
2 tablespoons 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 (15.5 oz-16 oz), drained and rinsed
1 sweet potato, diced
2 tablespoons 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 tablespoons extra virgin olive oil
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon salt

For the Bowl:

Arugula or greens of choice (optional)
Toppings of choice (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Vegetables:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the cauliflower florets and carrot rounds with 2 tablespoons of olive oil, garlic powder, oregano, paprika, cumin, salt, and black pepper. Spread them evenly on a baking sheet.
In the same bowl, toss the chickpeas and diced sweet potato with 2 tablespoons of olive oil, cumin, paprika, garlic powder, salt, and black pepper. Spread them evenly on a separate baking sheet.
Roast the vegetables and chickpeas for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized, and the chickpeas are crispy.

2. Prepare the Tahini Yogurt Sauce:

While the vegetables and chickpeas are roasting, prepare the tahini yogurt sauce. In a bowl, combine the Greek yogurt, tahini, lemon juice, olive oil, minced garlic, cumin, and salt. Stir until smooth and creamy. Add water, a tablespoon at a time, if the sauce is too thick, until you reach your desired consistency.

3. Assemble the Nourish Bowl:

To assemble, place a handful of arugula or your choice of greens in the bottom of each bowl. Add a portion of the roasted carrots, cauliflower, sweet potatoes, and chickpeas to each bowl.
Drizzle the tahini yogurt sauce generously over the vegetables. Garnish with chopped parsley, additional toppings of your choice, and an extra squeeze of lemon juice if desired.

4. Serve:

Serve the bowls immediately and enjoy the warm, hearty, and flavorful nourish bowl!

Servings and Timing

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings

Notes

Tahini Alternatives: If you don’t have tahini, you can substitute it with almond butter or peanut butter for a different flavor, but the tahini gives it the authentic creamy richness.
Customize the Bowl: You can customize your bowl with your favorite veggies or add a protein like quinoa, tempeh, or grilled chicken if desired.
Make Ahead: You can prep the roasted vegetables and tahini yogurt sauce ahead of time, storing them separately in the fridge for 2-3 days. When ready to serve, simply assemble the bowls.

Variations

Vegan Version: This recipe is already vegan if you use plant-based yogurt. You can also use agave nectar or maple syrup in the dressing if you want to avoid honey.
Protein Boost: For added protein, add cooked lentils, quinoa, or chickpeas. You can also add a hard-boiled egg or tofu for extra nutrition.
Toppings: Try adding avocado slices, roasted nuts, seeds, or your favorite salsa for extra texture and flavor.

Storage/Reheating

Store leftover roasted vegetables, chickpeas, and tahini yogurt sauce separately in airtight containers in the fridge for up to 3 days. To reheat, simply warm the veggies and chickpeas in a skillet or microwave. Serve with the tahini yogurt sauce when ready.

FAQs

Can I use other vegetables for roasting?

Yes! Feel free to substitute the cauliflower and carrots with other vegetables like zucchini, bell peppers, or broccoli. Just adjust the cooking time as needed based on the size of the vegetables.

Can I use non-dairy yogurt?

Yes! If you’re looking for a dairy-free option, use plant-based yogurt (such as coconut, almond, or soy yogurt) for the tahini dressing.

Can I make this ahead of time for meal prep?

Yes, this recipe is perfect for meal prep! You can prepare the roasted vegetables, chickpeas, and tahini sauce in advance, store them separately, and assemble the bowls throughout the week.

Conclusion

This Easy Nourish Bowl with Tahini Yogurt Dressing is a versatile and nourishing dish that can be customized to your preferences. With roasted vegetables, crispy chickpeas, and a creamy tahini yogurt sauce, it’s a flavorful and healthy meal that’s perfect for lunch or dinner. Whether you’re looking for a filling meal for yourself or a dish to impress your guests, this nourish bowl will hit the spot!