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Nourish Bowl Recipe Ultimate Guide to Healthy Eating

Nourish Bowl Recipe Ultimate Guide to Healthy Eating featuring roasted cauliflower carrots sweet potato and tahini
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This Easy Nourish Bowl recipe is one of my favorite ways to get in a lot of nutrition with optimal flavor! Perfectly roasted cauliflower and carrots combined with sweet potato and crispy chickpeas, topped with tahini yogurt dressing.

Ingredients

Scale
  • 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 also known as garbanzo beans (15.5 oz-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 I use nonfat but any fat content works)
  • ¼ cup tahini
  • 1 large lemon juiced (about ¼ cup of 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

Instructions

  1. Preheat oven to 425℉/220°C. Line a rimmed baking sheet with greased parchment paper. Add cauliflower and carrots in a single layer on sheet pan and coat with oil and spice mixture ensuring each piece is coated. Cook for 25 minutes. Remove and add fresh squeezed lemon juice and parsley. Put veggies back in the oven and cook for another 5-10 minutes or until cauliflower is golden brown.
  2. Line another baking sheet with parchment paper. Rinse and drain chickpeas and dry with paper towel discarding skins. Toss chickpeas with 1 tablespoon extra virgin olive oil and spice blend. Add chickpeas to half of baking sheet leaving space for sweet potatoes. Dice sweet potatoes and toss in other 1 tablespoon olive oil and salt and pepper to taste. Add to other half of baking sheet. Roast in preheated oven for 20-28 minutes.
  3. While veggies roast, make tahini dressing by adding tahini yogurt lemon juice olive oil garlic cumin and salt to food processor or blender. Blend for about 60 seconds or until smooth. Add water as needed for thinner sauce.
  4. Assemble bowl by adding tahini yogurt sauce to dish and top with arugula sweet potatoes cauliflower carrots and roasted chickpeas. Add favorite toppings and a squeeze of lemon. Enjoy!

Notes

  • Meal prep ahead of time by chopping your vegetables
  • Grab pre-cut vegetables to make this recipe even quicker
  • Rinse and dry the chickpeas before adding oil and spices
  • Store roasted vegetables and tahini yogurt sauce in separate containers in fridge for up to 4-5 days
  • Store roasted chickpeas in airtight container at room temperature with lid loosened for up to 7 days

Nutrition

Find it online: https://www.amgroyal.com/nourish-bowl-recipe-guide-healthy-eating/