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Nourish Bowl with Tahini Yogurt

Savory Nourish Bowl with Tahini Yogurt for Ultimate Flavor

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A vibrant Nourish Bowl with Tahini Yogurt, packed with nutrients and customizable flavors for a satisfying meal.
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Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings: 4 bowl
Course: Salads
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Base
  • 1 head Cauliflower Consider using pre-cut florets for convenience.
  • 2 medium Carrots Can substitute with any root vegetables like parsnips.
  • 1 large Sweet Potato Other starchy vegetables like butternut squash can be substituted.
  • 1/4 cup Fresh Parsley Optional, but recommended for garnish.
For the Chickpeas
  • 1 can Chickpeas Use dried chickpeas if you prefer, but they require soaking and cooking.
  • 2 tablespoons Extra Virgin Olive Oil Substitution with avocado oil is possible.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Oregano
  • 1 teaspoon Paprika
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Dressing
  • 1 cup Greek Yogurt Substitute with plant-based yogurt to make the recipe vegan.
  • 1/4 cup Tahini Can replace with nut butter for alternative flavor.
  • 2 tablespoons Lemon Juice Fresh is best, but bottled juice can work in a pinch.
For the Greens
  • 4 cups Arugula or Greens Substitute any leafy greens like spinach that you prefer.
Toppings
  • Nuts, Seeds, or Additional Veggies Customize according to personal taste.

Equipment

  • Oven
  • blender
  • Baking Sheets
  • Parchment Paper
  • Large Bowl

Method
 

Directions
  1. Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Wash and chop your cauliflower florets and sweet potato, and slice your carrots if not using pre-cut versions.
  2. In a large bowl, toss the cauliflower, carrots, and sweet potato with extra virgin olive oil along with garlic powder, paprika, salt, and pepper. Spread these seasoned veggies evenly on one baking sheet and roast for 25 minutes.
  3. While the veggies roast, prepare the chickpeas. Rinse and drain the canned chickpeas, then pat them dry. Toss the chickpeas with olive oil, ground cumin, and oregano until well-coated. Spread them out on the second baking sheet and add alongside the sweet potato for an additional 20-28 minutes.
  4. Prepare the Tahini Yogurt Dressing by blending Greek yogurt, tahini, lemon juice, olive oil, garlic, cumin, and a pinch of salt until smooth. Adjust the consistency with a splash of water as needed.
  5. Assemble your nourish bowl by laying a bed of arugula or chosen greens, topping with roasted vegetables and crispy chickpeas, and drizzling with tahini yogurt dressing.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 10gVitamin A: 180IUVitamin C: 70mgCalcium: 15mgIron: 20mg

Notes

Chop vegetables in advance for easy preparation. Store roasted veggies and dressing separately to maintain freshness.

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