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Easy Nourish Bowl with Tahini Yogurt Dressing

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This Nourish Bowl is packed with roasted vegetables, crispy chickpeas, and a creamy tahini yogurt dressing. It’s a healthy, satisfying, and customizable dish that’s perfect for meal prep, lunch, or dinner. Full of vibrant flavors and nutrients, this dish is as nourishing as it is delicious!

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. While the vegetables and chickpeas are roasting, prepare the tahini yogurt sauce. In a bowl, combine 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 desired consistency is reached.
  5. 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.
  6. 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.
  7. Serve the bowls immediately and enjoy!

Notes

If you don’t have tahini, almond butter or peanut butter can be used as an alternative in the dressing.

Customize your bowl with your favorite vegetables or add a protein like quinoa, tempeh, or grilled chicken.

This recipe is perfect for meal prep! You can store the roasted veggies and tahini yogurt sauce separately in the fridge for up to 2-3 days.

Nutrition

Find it online: https://justsosavory.com/easy-nourish-bowl-with-tahini-yogurt-dressing/