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Nourish Bowl Recipe Ultimate Guide to Healthy Eating featuring roasted cauliflower carrots sweet potato and tahini
Mallory

Nourish Bowl Recipe: Ultimate Guide to Healthy Eating

This easy nourish bowl recipe combines perfectly roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas topped with a creamy tahini yogurt dressing for a nutrient-packed, flavorful, and healthy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
  • 3 large carrots, cut into round pieces
  • 2 tablespoon 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)
  • 1 can chickpeas (15.5-16 oz)
  • 1 sweet potato, diced
  • 2 tablespoon 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
  • 1 cup greek yogurt (or plant-based yogurt)
  • ¼ cup tahini
  • 1 large lemon, juiced (about ¼ cup lemon juice)
  • 2 tablespoon extra virgin olive oil
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • Arugula or greens of choice (optional)
  • Toppings of choice (optional)

Method
 

  1. Preheat oven to 425℉/220°C. Line a rimmed baking sheet with greased parchment paper.
  2. Add cauliflower and carrots in a single layer on the sheet and coat with oil and spices.
  3. Cook for 25 minutes. Remove, add lemon juice and parsley, then cook another 5-10 minutes until golden brown.
  4. Line another baking sheet with parchment paper.
  5. Rinse, drain, and dry chickpeas, discarding loose skins.
  6. Toss chickpeas with 1 tablespoon olive oil and spices; add to half of baking sheet.
  7. Dice sweet potatoes, toss with 1 tablespoon olive oil, salt and pepper; add to other half.
  8. Roast for 20-28 minutes until chickpeas are golden and sweet potatoes are fork-tender.
  9. While veggies roast, blend tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt until smooth.
  10. Add water if a thinner sauce is preferred.
  11. To assemble, spread tahini yogurt sauce in a bowl.
  12. Top with arugula, sweet potatoes, cauliflower, carrots, and roasted chickpeas.
  13. Add favorite toppings and a squeeze of lemon. Enjoy!

Notes

  • Meal prep by chopping vegetables ahead of time or use pre-cut veggies for speed.
  • Rinse and dry chickpeas before roasting for crispness.
  • Store roasted vegetables and dressing separately in fridge up to 4-5 days.
  • Store roasted chickpeas at room temperature in airtight container with lid loosened for up to 7 days.
  • Designate a chopping day weekly to prep veggies and make healthy dinners easier.