Easy Nourish Bowl with Creamy Tahini Yogurt Bliss: Colorful, Wholesome, and Oh-So-Satisfying!
Create this Easy Nourish Bowl with Tahini Yogurt Dressing: roasted veggies, crispy chickpeas, and a dreamy sauce. Perfect for healthy, vibrant meals in 30 minutes!
Ingredients
For Roasted Carrots and Cauliflower:
- 1 head cauliflower, cut into florets (or 12 oz precut)
- 3 large carrots, cut into rounds
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ large lemon, juiced (about 2 tablespoons)
- ¼ cup fresh parsley, chopped (optional)
For Roasted Chickpeas and Sweet Potatoes:
- 1 can (15.5–16 oz) chickpeas
- 1 sweet potato, diced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ⅕ teaspoon ground black pepper
For Tahini Yogurt Sauce:
- 1 cup Greek yogurt (or plant-based yogurt)
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
For the Bowl:
- Arugula or greens of choice (optional)
- Toppings of choice (optional)
I set it all out and feel like I’m about to create a masterpiece. This makes 4 bowls—perfect for dinner or lunch prep if I’m savoring solo. It’s my blueprint for a fresh, hearty meal. I always check my stash first—my hack to dodge last-minute scrambles. Nothing’s worse than missing tahini mid-blend, right? Keeps me cool and ready to roll.
Instructions
Step 1: Roast the Cauliflower and Carrots
Let’s dive in with love!—preheat your oven to 425°F (220°C) for that golden roast (I’m buzzing with excitement!). Line a baking sheet with greased parchment—add 1 head cauliflower florets and 3 large carrots, sliced into rounds (my kitchen’s alive!). Drizzle 2 tablespoons olive oil—sprinkle ½ teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon black pepper (trust me, you’ll grin like I did first time!). Toss to coat—spread in a single layer (my counter’s vibrant!). Roast 25 minutes—pull out, squeeze ½ large lemon’s juice, and toss in ¼ cup chopped parsley if using (my heart’s full!). Back in for 5-10 minutes until golden (my anticipation’s soaring!). It’s the veggie star—pure roasted joy!
Step 2: Roast Chickpeas and Sweet Potatoes
Line another baking sheet with parchment—rinse and drain 1 can chickpeas, pat dry, and toss with 1 tablespoon olive oil, ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, ½ teaspoon salt, and ⅕ teaspoon black pepper (my kitchen smells like promise!). Spread on half the sheet—dice 1 sweet potato, toss with 1 tablespoon olive oil, salt, and pepper, and add to the other half (my excitement’s climbing!). Roast at 425°F for 20-28 minutes—chickpeas golden, potatoes fork-tender (my heart’s happy!). It’s the crispy duo—pure texture bliss!
Step 3: Blend the Tahini Yogurt Sauce
While veggies roast, grab a blender—add 1 cup Greek yogurt, ¼ cup tahini, juice of 1 large lemon, 2 tablespoons olive oil, 1 garlic clove, ½ teaspoon cumin, and ½ teaspoon salt (my hands are dancing!). Blend 60 seconds until silky—add water 1 tablespoon at a time for thinner sauce if you like (my nose is in love!). Creamy and tangy—dressing’s done (my heart’s content!). It’s the saucy crown—pure flavor magic!
Step 4: Assemble the Bowl
Scoop tahini yogurt sauce into 4 bowls—top with arugula or greens if using (my kitchen’s a garden!). Pile on roasted cauliflower, carrots, sweet potatoes, and chickpeas—add toppings like nuts or avocado if you want (my table’s waiting!). Squeeze extra lemon—bright and ready (my heart’s singing!). Serve and savor—pure bowl bliss (my counter’s a feast!). It’s the grand finale—total nourish love!