When I want dinner to feel both vibrant and comforting, I build a bowl. This Roasted Veggie Nourish Bowl is the kind you’ll crave on repeat—golden sweet potatoes and cauliflower, toasty carrots, and crispy chickpeas spooned over a tumble of peppery arugula with a luscious tahini yogurt dressing. It’s cozy and wholesome at the same time: warm veggies, cool greens, and a creamy, tangy swirl that ties everything together.
Think of this as your weeknight “glow bowl”—a plant-forward, protein-boosted meal that’s big on texture: crispy, creamy, and a little zippy from lemon. It’s naturally gluten-free and vegetarian, pantry-friendly, and perfect for make-ahead lunches. Pin it now so it’s ready when you need an easy, nourishing dinner.
Why You’ll Love It
- Roasted to perfection: Caramelized edges and tender centers make every veggie taste indulgently savory.
- Creamy tahini yogurt: Silky, tangy, and nutty—this 2-minute sauce makes the bowl restaurant-worthy.
- High-fiber + plant protein: Chickpeas add satisfying crunch and protein for a balanced nourish bowl.
- Customizable & seasonal: Swap in your favorite roasted veggie bowl combos or add grains for extra heartiness.
- Meal-prep friendly: Roast once, assemble all week—perfect healthy lunch or quick vegetarian dinner.
- Gluten-free & family-friendly: Naturally GF, budget-conscious, and easy to scale for crowds.
Time Needed
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: ~45–50 minutes
- Servings: 4 bowls
Ingredients
- Veggies & Chickpeas
- 1 large sweet potato, diced (about 3 cups)
- 1 head cauliflower, cut into small florets (about 5 cups)
- 3 large carrots, sliced
- 1 can chickpeas (15–16 oz), rinsed and thoroughly dried
- 3 tbsp olive oil, divided (more as needed)
- 1 tsp paprika, 1 tsp ground cumin, 1 tsp oregano
- ¾ tsp garlic powder
- ¾–1 tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ½ lemon, juiced
- 2 tbsp chopped fresh parsley (optional)
- Tahini Yogurt Dressing
- 1 cup plain Greek yogurt (or unsweetened plant yogurt)
- ¼ cup tahini (well stirred)
- 1 large lemon, juiced
- 2 tbsp olive oil
- 1 small garlic clove, minced (or ¼ tsp garlic powder)
- ½ tsp ground cumin
- ½ tsp kosher salt
- 1–3 tbsp water to thin, as needed
- For the Bowls
- 4 cups arugula or greens of choice
- Cooked quinoa, brown rice, or wild rice (optional for extra carbs)
- Toppings: pumpkin seeds, hemp hearts, sliced green onion, extra parsley, lemon wedges
Step-by-Step Instructions
- Season the veggies Preheat oven to 425°F (220°C). Line two rimmed sheet pans with parchment. In a large bowl, toss cauliflower and carrots with 1½ tbsp olive oil, ½ tsp cumin, ½ tsp paprika, ½ tsp oregano, ½ tsp garlic powder, a generous pinch of salt, and pepper. Spread in a single layer on the first pan.
- Prep sweet potatoes & chickpeas On the second pan, toss diced sweet potatoes and well-dried chickpeas with 1½ tbsp olive oil, remaining spices, salt, and pepper. Dry chickpeas = maximum crispiness.
- Roast until golden Roast both pans 20–25 minutes, tossing once. Add lemon juice and parsley to the cauliflower/carrot pan, toss, then roast 5–10 minutes more until edges are browned and chickpeas are crunchy.
- Blend the tahini yogurt In a blender or bowl, whisk yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt. Thin with water to create a silky, spoonable sauce.
- Assemble the nourish bowls Spoon a generous swoosh of tahini yogurt into each bowl. Add greens, then pile on roasted sweet potatoes, cauliflower, carrots, and chickpeas. Finish with seeds, herbs, and a squeeze of lemon.
Variations to Try
- Grain Bowl: Add ½–1 cup cooked quinoa or brown rice to each bowl for extra staying power.
- Extra-Spicy: Sprinkle red pepper flakes or cayenne on the chickpeas before roasting.
- Protein Boost: Top with baked salmon, shredded chicken breast, tofu, or falafel.
- Green Swap: Use baby kale, spinach, or a spring mix instead of arugula.
Tips from Chef Emma
- Pat chickpeas very dry—this single step delivers that addictive crunch.
- Cut veggies into similar sizes so they roast evenly and get those caramelized edges.
- Don’t crowd the pan; space = crisp, not steam.
- Meal prep: roast once and refrigerate components separately for up to 4–5 days. Dress just before serving.
- Thin the sauce with water right before plating for a silky drizzle.
Nutrition Info per Serving
- Serving Size: 1 bowl
- Calories: ~470
- Carbohydrates: ~55g
- Sugars: ~10g
- Fat: ~22g
- Protein: ~18g
- Sodium: ~520mg
Frequently Asked Questions
- Can I make this nourish bowl ahead?
Yes—store roasted veggies and sauce separately. Re-crisp veggies in a 400°F oven for 5–8 minutes; assemble with fresh greens just before eating. - Is the tahini yogurt sauce dairy-free?
Use unsweetened plant yogurt for a creamy, dairy-free version. The tahini keeps it rich and silky. - What other veggies work well?
Brussels sprouts, broccoli, red peppers, zucchini, or red onion all roast beautifully for a roasted veggie bowl. - How do I keep chickpeas crispy?
Dry them thoroughly, roast in a single layer, and don’t cover during storage. Keep slightly vented at room temp for a day, then re-crisp in the oven if needed.
Final Thoughts
With crispy chickpeas, caramelized veggies, and creamy tahini yogurt, this glow bowl proves healthy can be wildly flavorful. It’s fresh, satisfying, and weeknight-easy—exactly the kind of recipe worth saving. Pin this Nourish Bowl to your Healthy Dinners or Meal Prep board so it’s ready for your next cozy, nutrient-packed meal!
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Roasted Veggie Nourish Bowl – Creamy, Crunchy & Meal-Prep Friendly with Tahini Yogurt
- Total Time: 45–50 minutes
- Yield: 4 bowls 1x
- Diet: Vegetarian
Description
This cozy Nourish Bowl layers roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas over fresh greens with a creamy tahini yogurt dressing. It’s savory, satisfying, and perfect for healthy meal prep, vegetarian dinners, or gluten-free lunches.
Ingredients
- Veggies & Chickpeas
- 1 large sweet potato, diced
- 1 head cauliflower, small florets
- 3 large carrots, sliced
- 1 can chickpeas (15–16 oz), rinsed & dried
- 3 tbsp olive oil, divided
- 1 tsp paprika, 1 tsp cumin, 1 tsp oregano
- 3/4 tsp garlic powder
- 3/4–1 tsp kosher salt, 1/4 tsp black pepper
- 1/2 lemon, juiced; 2 tbsp parsley (optional)
- Tahini Yogurt Dressing
- 1 cup plain Greek yogurt (or plant yogurt)
- 1/4 cup tahini
- 1 large lemon, juiced
- 2 tbsp olive oil
- 1 small garlic clove, minced
- 1/2 tsp ground cumin, 1/2 tsp kosher salt
- 1–3 tbsp water to thin
- For the Bowls
- 4 cups arugula or greens
- Cooked quinoa or brown rice (optional)
- Pumpkin seeds, hemp hearts, herbs, lemon wedges
Instructions
- Season the veggies: Heat oven to 425°F (220°C). Line two sheet pans. Toss cauliflower and carrots with half the oil, half the spices, salt and pepper. Spread on pan 1.
- Prep potatoes & chickpeas: On pan 2, toss diced sweet potatoes and dried chickpeas with remaining oil and spices; season.
- Roast: Bake both pans 20–25 minutes, tossing once. Add lemon juice and parsley to pan 1, toss, then roast 5–10 minutes more until edges are browned and chickpeas are crisp.
- Make dressing: Blend yogurt, tahini, lemon juice, olive oil, garlic, cumin and salt until silky. Thin with water as needed.
- Assemble: Swirl dressing in bowls. Add greens, roasted veggies and chickpeas. Top with seeds and a squeeze of lemon.
Notes
Meal prep tip: store components separately (veggies 4–5 days refrigerated; chickpeas loosely covered at room temp 1 day). Re-crisp in a hot oven before serving. Use plant yogurt for dairy-free.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 10g
- Sodium: 520mg
- Fat: 22g
- Carbohydrates: 55g
- Protein: 18g
Keywords: nourish bowl, glow bowl, roasted veggie bowl, tahini yogurt dressing, healthy meal prep, vegetarian dinner, gluten-free bowl