Description
Discover how to make a delicious Nourish Bowl with Tahini Yogurt Dressing. This easy recipe is perfect for a healthy and satisfying meal.
Ingredients
- 1 head cauliflower, cut into florets (or 340g precut cauliflower florets)
- 3 large carrots, cut into round pieces
- 2 tablespoon (30 ml) vegetable oil more as needed
- 1/2 teaspoon (3 ml) garlic powder
- 1 teaspoon (5 ml) oregano
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (3 ml) salt more to taste
- 1/4 teaspoon (1 ml) ground black pepper
- 1/2 large lemon, juiced about 30ml
- 1/4 cup (60 ml) fresh parsley, chopped (optional)
- 1 can chickpeas, also known as garbanzo beans (440-450g)
- 1 sweet potato, diced
- 2 tablespoon (30 ml) vegetable oil
- 1/2 teaspoon (3 ml) ground cumin
- 1/2 teaspoon (3 ml) paprika
- 1/4 teaspoon (1 ml) garlic powder
- 1/2 teaspoon (3 ml) salt more to taste
- 1/5 teaspoon (1 ml) ground black pepper more to taste
- 1 cup (240 ml) Greek yogurt (or plant-based yogurt, I use nonfat but any fat content works)
- 1/4 cup (60 ml) tahini
- 1 large lemon, juiced (about 60ml of lemon juice)
- 2 tablespoon (30 ml) vegetable oil
- 1 clove garlic
- 1/2 teaspoon (3 ml) ground cumin
- 1/2 teaspoon (3 ml) salt
- arugula or greens of choice, optional
- toppings of choice optional
Instructions
- Step 1 – Prepare the Baked Carrots and Cauliflower: Begin by setting your oven to 425℉/220°C. Cover a baking tray with parchment paper and lightly oil it. Spread the cauliflower and carrots evenly on the tray, then drizzle with oil and the spice blend, ensuring they’re fully coated. Bake for 25 minutes. Afterward, drizzle with lemon juice and sprinkle with parsley. Return the tray to the oven and bake for an additional 5-10 minutes until the cauliflower is nicely browned.
- Step 2 – Prepare the Roasted Chickpeas and Sweet Potatoes: Cover a second baking sheet with parchment paper. Rinse, drain, and pat the chickpeas dry, removing any loose skins. Toss them with 1 tablespoon of vegetable oil and the spice mix. Place the chickpeas on one side of the baking tray, leaving space for the sweet potatoes. Dice the sweet potatoes, coat them with the remaining tablespoon of oil, and season with salt and pepper to your preference. Arrange them on the other side of the tray. Roast on the middle shelf of the preheated oven for 20-28 minutes. Cooking times may vary. Note: Chickpeas should be golden brown, and the sweet potatoes should be tender when pierced with a fork.
- Step 3 – Make the Tahini Yogurt Sauce: As the vegetables are baking, prepare the tahini dressing. Combine tahini, yogurt, lemon juice, oil, garlic, cumin, and salt in a blender or food processor. Blend for about 60 seconds until smooth. Tip: For a thinner sauce, gradually add water, one tablespoon at a time, until you reach the desired consistency.
- Step 4 – Put Together the Bowl: To assemble, spread the tahini yogurt sauce in a bowl, then layer with arugula, the roasted sweet potatoes, cauliflower, carrots, and chickpeas. Top with your choice of garnishes and an extra squeeze of lemon. Enjoy your meal!
Notes
- Try enhancing the flavor by roasting the cauliflower and carrots with a drizzle of honey or maple syrup.
- Add a spicy kick by including a pinch of cayenne pepper to the spice blend for the roasted chickpeas and sweet potatoes.
- Prepare the tahini yogurt sauce in advance and refrigerate it until needed; save time during meal prep.