Name: Easy Nourish Bowl Recipe with Tahini Yogurt Dressing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets); 3 large carrots, cut into round pieces; 2 Tbsp extra virgin olive oil (more as needed); ½ 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); 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 (more to taste); ⅕ tsp ground black pepper (more to taste); 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 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)

Description

This Easy Nourish Bowl Recipe with Tahini Yogurt Dressing is a vibrant harmony of textures and flavors that makes healthy eating enjoyable. Featuring roasted vegetables, crispy chickpeas, and a rich tahini yogurt dressing, this dish is perfect as a satisfying lunch or dinner option. It’s incredibly versatile—customize it with your favorite ingredients or seasonal produce. With just 15 minutes of prep, you can create a nutritious meal that’s not only beautiful to look at but also bursting with taste. Ideal for meal prepping or serving at gatherings, it caters to various dietary preferences, being both vegan and gluten-free. Dive into this wholesome bowl of goodness that promises to nourish both body and soul!

Ingredients

Scale

1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
3 large carrots, cut into round pieces
2 Tbsp extra virgin olive oil (more as needed)
½ 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)
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 (more to taste)
⅕ tsp ground black pepper (more to taste)
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 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)

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Instructions

Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
Toss cauliflower florets and carrot rounds with olive oil and seasonings on one sheet; roast for 25 minutes. Add lemon juice and parsley, then return to roast for another 5–10 minutes.
Rinse and dry chickpeas; toss them with olive oil on the second sheet alongside seasoned sweet potatoes; roast for 20–28 minutes until crispy.
Blend tahini, yogurt, lemon juice, garlic, cumin, and salt in a food processor until smooth.
Assemble bowls with arugula at the base, topped with roasted veggies, chickpeas, and dressing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 bowl (450g)
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 14g
Protein: 15g
Cholesterol: 0mg