This vegan nourish bowl features sweet potatoes, brussel sprouts, cauliflower, red onion and chickpeas roasted to perfection, paired with quinoa, fresh spinach, and drizzled with a creamy turmeric-tahini dressing!
I don’t think one can ever have too many nourish bowl recipes! They are easy and versatile, making them one of my favorite meals in a bowl.
I love the combination of freshly roasted vegetables and chickpeas, fresh greens, quinoa and sliced avocado all brought together with a creamy dressing. It’s a healthy and well-balanced meal fit for a king!
The bowl I’m sharing today features my favorite roasted vegetables, cauliflower and sweet potato, all drizzled with a peppery turmeric tahini dressing. Beets are another favorite and I’ve put them in the recipe as an option.
To think there was a time I didn’t care for cauliflower, sweet potatoes or beets. Long gone are those days. Today I enjoy them every chance I get!
So without further ado, let’s make a nourish bowl!
How To Make A Nourish Bowl
Prep and roast the sweet potatoes, brussels sprouts, cauliflower, red onion and chickpeas. If using beets, I suggest cooking them separately to avoid discoloring the other vegetables. If using, feel free to prepare them with the other vegetables and cook all together.
While the vegetables are roasting, cook the quinoa. Feel free to change the grain to whatever you prefer. Quinoa is my all-time favorite but rice, farro, wheat berries or barley would be great here as well.
The turmeric tahini dressing is simple, flavorful and will add creaminess to the overall dish. Who doesn’t love a creamy dressing? They add that extra special something and have become an essential part of my nourish bowls (hummus works too). I’m always looking for ways to change up tahini dressings and this is my new favorite! The warm, peppery flavor of turmeric pairs perfectly with with the other ingredients.
Turmeric is also well-known as a healing spice. Its anti-inflammatory properties have proven to be just as powerful as some prescription drugs and over-the counter medication but without the harmful side effects. This is a great way to this healing spice to your diet. Not only is it healing, it’s delicious!
This Cauliflower & Sweet Potato Nourish Bowl Is:
- Gluten Free
- Super Easy
- Perfect for meal prepping
- Ready in 50 minutes
Hearty and filling, we love this nourish bowl for lunch, dinner or make ahead meals. It stores well for 4 – 5 days, making it perfect for meal prep.
More Healthy Bowl Meals
If you try this nourish bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
ROASTED CAULIFLOWER & SWEET POTATO NOURISH BOWL
One can never have too many nourish bowls! Especially when it’s drizzled with a creamy turmeric dressing.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 4 - 6 1x
- Category: Entree
- Cuisine: Vegan
- 1 head cauliflower, cut into florets
- 1 sweet potato, diced
- 2 beets, diced (optional, cook separately)
- 6 – 8 brussels sprouts, quartered
- 1 red onion, sliced
- 1 can (14 oz.) chickpeas, drained and rinsed or 1 1/2 cups freshly cooked
- 1 – 2 tablespoons olive oil
- mineral salt & freshly cracked pepper
- 1 cup dried quinoa
- 1 1/2 – 3/4 cup water
- 4 – 6 cups fresh baby spinach, to serve
- sliced avocado, to serve
- pepitas, hemp hearts or sunflower seeds, to serve
Turmeric-Tahini Dressing (serves 3)
- 1/4 cup tahini
- 1 teaspoon turmeric
- juice of 1 lemon
- 2 – 3 tablespoons water
- pinch of garlic powder
- pinch of mineral salt
Preheat oven to 400 degrees F.
Roast: Place vegetables and chickpeas in a large mixing bowl, drizzle with olive oil and toss well to coat. Line a rimmed baking sheet with a silpat, light coat of oil or parchment paper. Place vegetables on baking sheet and sprinkle with mineral salt and garlic powder. Place sheet on middle rack and bake for 40 minutes, stirring once or twice. If using beets, prepare same as above but cook separately on a small baking sheet and place on the bottom rack. Remove the beets earlier if they seem to be cooking to fast.
Quinoa: In the meantime, add quinoa and water to a medium size pot, add a pinch of salt and dash or two of garlic powder. Bring to a boil, cover, reduce heat and cook for 15 minutes. Once done, remove cover and let 10 minutes, fluff with fork.
Dressing: Prepare the dressing by adding the tahini, turmeric, lemon juice, water, salt and garlic powder to a small bowl and mix well. Add more water or lemon juice to thin, add more tahini to thicken.
Serve: In individual bowls place a handful of spinach (chopped if needed), 1/2 cup quinoa and a hearty helping of vegetables & chickpeas. Top with sliced avocado, pepitas and a generous amount of dressing. Enjoy!
Store leftovers in an airtight container in the fridge. Will last for up to 5 days.
Vary up the dressing by adding 1/2 teaspoon ginger powder for some zing or 1/4 heaping teaspoon cayenne powder for heat. Make a double batch if you’d like since the dressing only serves 3. Leftovers store well in a sealed container in the refrigerator.
Change up the grain using farro, rice or barley. Cook grain of choice according to package.
I suggest cooking the beets separately to avoid them discoloring the other vegetables.