1
Step 1
5 minPreheat oven to 200°C/400°F.
One-Pan Bake Nourish Bowl
Enjoy a wholesome and easy one-pan meal with roasted spiced crunchy chickpeas, cauliflower, and Brussels sprouts over a creamy cucumber yogurt sauce. Perfect for a nourishing and flavorful vegan dish!
Details
Skill Level
Easy
Cook Time
50 min
Servings
2
Serving Size
1 bowl (1.5 cups)
Est. Cost
$10.0
Est. Calories
350 per serving
Carbs
45g (16%)
Protein
12g (24%)
Fats
14g (18%)
Daily Diet
2000 cal (18%)
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 50 min | Servings 2 | Serving Size 1 bowl (1.5 cups) | Est. Cost $10.0 |
Est. Calories 350 per serving | Carbs 45g (16%) | Protein 12g (24%) | Fats 14g (18%) | Daily Diet 2000 cal (18%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Ingredients
coconut yogurt
1 cup
plain, greek style
cucumber
1 piece
small, finely diced
salt
1 pinch
lemon
0.5 whole
juiced
garlic powder
0.5 tsp
cauliflower
1 head
small, cut into florets
brussels sprouts
10 piece
halved or quartered
chickpeas
420 g
drained, rinsed, and pat dry
olive oil
2 tbsp
to coat
paprika
3 tsp
onion powder
1 tsp
garlic powder
2 tsp
coconut yogurt
1 cup
plain, greek style
cucumber
1 piece
small, finely diced
salt
1 pinch
lemon
0.5 whole
juiced
garlic powder
0.5 tsp
cauliflower
1 head
small, cut into florets
brussels sprouts
10 piece
halved or quartered
chickpeas
420 g
drained, rinsed, and pat dry
olive oil
2 tbsp
to coat
paprika
3 tsp
onion powder
1 tsp
garlic powder
2 tsp
dried parsley
2 tsp
black pepper
1 pinch
ground
Optional
parsley
1 bunch
for topping
Optional
pomegranate
0.5 cup
for topping
Optional
sesame seeds
2 tbsp
for topping
Cooking Steps
2
Step 2
3 minMix paprika, onion powder, garlic powder, dried parsley, salt, and black pepper in a bowl.
Ingredients used:
- 3 tsp•paprika
- 1 tsp•onion powder
- 2 tsp•garlic powder
- 2 tsp•dried parsley
- 1 pinch•salt
- 1 pinch•black pepper
3
Step 3
5 minAdd chickpeas, cauliflower, and Brussels sprouts to a baking pan lined with parchment paper. Drizzle with olive oil and sprinkle over the seasoning. Toss to coat.
Ingredients used:
- 10 piece•brussels sprouts
- 420 g•chickpeas
- 2 tbsp•olive oil
- 3 tsp•paprika
4
Step 4
40 minBake for around 40 minutes, tossing at the 30-minute mark, until lightly golden.
5
Step 5
5 minWhile baking, mix yogurt, cucumber, salt, lemon juice, and garlic powder in a bowl.
Ingredients used:
- 1 cup•coconut yogurt
- 1 piece•cucumber
- 1 pinch•salt
- 0.5 whole•lemon
- 0.5 tsp•garlic powder
6
Step 6
5 minAdd the yogurt to the base of the serving bowls and top with roasted veg and chickpeas. Sprinkle with sesame seeds, pomegranate, and parsley.
Ingredients used:
- 1 bunch•parsley
- 0.5 cup•pomegranate
- 2 tbsp•sesame seeds
Dietary Information & Meal Category
LunchVegan
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