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Nourish Bowls

These Nourish Bowls are the best I've ever had! With hearty roasted veggies and chickpeas, vibrant greens, and the best hot honey mustard sauce -- you'll be in heaven!
Course Dinner, Main Course
Cuisine American, Healthy, Vegetarian
Keyword Nourish Bowls
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 -4 servings
Calories 457kcal
Cost $8.72

Ingredients

  • 1-1/4 teaspoon each: paprika, onion powder, garlic powder
  • 1-3/4 teaspoon chili powder
  • Fine sea salt & pepper
  • 1 large sweet potato, peeled & chopped (~3 cups; 345g)
  • 12 oz. (340g) green beans, trimmed & halved (~3 cups)
  • 1 can (14.5 oz.; 439g) chickpeas, rinsed & drained
  • 4 tablespoons olive oil, separated
  • For serving: baby spinach, 1 large ripe avocado, 1 (8 oz.) packet quinoa, fresh basil Note 1

Hot Honey Mustard Sauce

  • 2 tablespoons each: Dijon mustard, honey
  • 1/4 cup olive or vegetable oil
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon each: water, apple cider vinegar

Instructions

  • PREP: Preheat the oven to 425 degrees F. Set out a very large pan (I use a 15×21-inch pan) or use 2 smaller sheet pans (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 fine sea salt and 1/4 tsp pepper, but add to your preference.) Set aside.
  • VEGGIE PREP: Peel the sweet potatoes and cut them into chunks. (I cut the sweet potato into discs and then 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).
  • FIRST VEGGIE ROAST: Place the prepared sweet potatoes on the sheet pan. Add two tablespoons olive oil (25g) and half of the seasoning mix (just eyeball it) on top. Toss to evenly coat all the potatoes, space out the potatoes so they aren't overlapping (the more room they have, the better they will roast) and bake for 15 minutes in preheated oven.
  • SECOND VEGGIE ROAST: Remove from the oven and flip/stir all the sweet potatoes around and move to one side of the tray. On the other side of the tray, add the 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 the oven and bake for another 15-20 minutes or until vegetables are crisp-tender. Remove from the oven and toss everything once more. Taste and add more salt if needed.
  • SAUCE: Meanwhile, prepare the sauce. Add everything 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 re-blend if needed). Transfer to a mason jar and place in the fridge while waiting on veggies.
  • ASSEMBLY: Thinly slice (ribbon) the baby spinach and add to four bowls (add as much/little spinach as you'd like). Microwave quinoa according to package directions and divide it equally among the bowls. Drizzle in a touch of dressing into each bowl and give it a quick toss. Divide roasted veggies equally among the 4 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 extras!) Enjoy!

Video

Notes

Note 1: Microwaveable Packaged Quinoa: Microwaveable quinoa is already cooked and just needs to be heated in the microwave so it makes a super-quick base for this recipe. Alternatively, use leftover cooked quinoa instead of the microwaveable type in this recipe. We love adding a ripe avocado and fresh basil to these bowls -- it's the perfect finishing touch, but both are optional ingredients.
Note 2: Use a LARGE sheet pan. The more space the vegetables have (aka the less crowded they are), the better and the quicker they roast. When vegetables are overlapping or crowded onto a sheet pan, they end up steaming instead of roasting. This greatly affects the end taste/texture. We use this 15×21-inch sheet pan and I can’t recommend it enough. You’ll get perfectly caramelized and tasty roasted veggies every time! If you aren't using a large sheet pan, roast times will likely be longer.

Nutrition

Serving: 1serving | Calories: 457kcal | Carbohydrates: 41.2g | Protein: 8.6g | Fat: 30.1g | Sodium: 566.5mg | Fiber: 10.2g | Sugar: 7g