Name: Easy Nourish Bowl Recipe with Tahini Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Plant-Based
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; 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

Enjoy a nourishing and flavorful meal with this Easy Nourish Bowl Recipe with Tahini Yogurt Dressing. This vibrant bowl combines roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas, all drizzled with a creamy tahini yogurt dressing that adds both richness and tang. It’s perfect for busy weeknights or as a healthy option for gatherings. Plus, it’s highly customizable—feel free to swap in your favorite veggies or proteins! Packed with nutrients and ready in just 45 minutes, this recipe is sure to become a go-to for delicious plant-based dining.

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
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). Line baking sheets with parchment paper.
On one sheet, toss cauliflower and carrots with olive oil and spices. Roast for 25 minutes, then drizzle with lemon juice and return to the oven for an additional 5-10 minutes.
On another sheet, combine rinsed chickpeas and diced sweet potatoes with olive oil and spices. Roast together for 20-28 minutes until golden.
In a blender, combine tahini, yogurt, lemon juice, garlic, cumin, and salt; blend until smooth.
To serve, layer arugula (if using), roasted vegetables, chickpeas, and dress with tahini sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Plant-Based

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 520
Sugar: 10g
Sodium: 580mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 16g
Protein: 18g
Cholesterol: 5mg