Nourish Bowls
These Nourish Bowls are the best—roasted veggies, chickpeas, fresh greens, and the ultimate hot honey mustard sauce. Healthy never tasted so good!
Servings: 2 large servings
Cost: $8.72
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch
Ingredients
- 1-1/4 teaspoon paprika
- 1-1/4 teaspoon onion powder
- 1-1/4 teaspoon garlic powder
- 1-3/4 teaspoon chili powder
- Salt and pepper
- 1 large sweet potato peeled and chopped, 3 cups
- 12 ounces green beans trimmed and halved, 3 cups
- 1 (14.5-ounce) can chickpeas rinsed and drained
- 4 tablespoons olive oil divided
- Serving suggestions see note 1
Hot Honey Mustard Sauce
- 2 tablespoons Dijon-style mustard
- 2 tablespoons honey
- 1/4 cup olive oil or vegetable oil
- 1/4 teaspoon red pepper flakes
- 1 tablespoon water
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 425°F. Set out a very large pan (I use a 15×21-inch pan) or 2 smaller sheet pans (see note 2). Prepare the seasoning mix by combining the paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl and stirring together. (I add 3/4 tsp salt and 1/4 tsp pepper, but add to your preference.) Set aside.
- Peel sweet potatoes and cut them into chunks. (I cut the sweet potato into discs and each disc into 1-inch pieces.) Trim green beans and cut in half. Rinse and drain chickpeas and thoroughly dry (I like to dry in a salad spinner).
- Place prepared sweet potatoes on the sheet pan. Add two tablespoons olive oil (25g) and half the seasoning mix (just eyeball it). Toss to evenly coat all the potatoes; space out the potatoes so they don’t overlap (the more room they have, the better they will roast) and bake for 15 minutes in preheated oven.
- Remove from oven and flip/stir the sweet potatoes around and move to one side of the tray. On the other side, add chickpeas, green beans, and remaining 2 tablespoons (25g) oil and remaining seasoning. Toss together and space everything out to have plenty of room to roast. Return to oven and bake another 15–20 minutes or until vegetables are crisp tender. Remove from oven and toss everything once more. Taste and add more salt if needed.
- Meanwhile, prepare the sauce: Add all sauce ingredients to a small blender, season to taste with salt and pepper (I add 1/2 tsp salt and 1/8 tsp pepper), and blend until smooth. (Make sure the honey doesn’t pool at the bottom; stir and reblend if needed). Transfer to a mason jar and place in the fridge while waiting on veggies.
- Thinly slice (ribbon) the baby spinach and add to 4 bowls (add as much/little spinach as you’d like). Microwave quinoa according to package directions and divide it equally among the bowls. Drizzle a touch of dressing into each bowl and give it a quick toss. Divide roasted veggies equally among the bowls. Thinly slice or chop the avocado and add in equal parts to each bowl. Ribbon the fresh basil and add on top (to taste). Drizzle the sauce over each bowl (as much or as little as you’d like—there will likely be extra!) Enjoy!
Video
Notes
Note 1: Serving suggestions: baby spinach, 1 large ripe avocado, 1 (8-oz.) packet quinoa, fresh basil. Microwaveable quinoa is already cooked and just needs to be heated, so it makes a super quick base for this recipe. Alternatively, use leftover cooked quinoa. I love adding a ripe avocado and fresh basil to these bowls—the perfect finishing touch, but both are optional.
Note 2: Use a large sheet pan. The more space the vegetables have (the less crowded), the better and the quicker they roast. When vegetables overlap on a sheet pan, they steam instead of roast. This greatly affects the end taste/texture. I use this 15×21-inch sheet pan and can’t recommend it enough. If you aren’t using a large sheet pan, roast times will likely be longer.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Keep the sauce separate for the freshest flavors and textures.
Nutrition
Serving: 1serving | Calories: 457kcal | Carbohydrates: 41.2g | Protein: 8.6g | Fat: 30.1g | Sodium: 566.5mg | Fiber: 10.2g | Sugar: 7g