Nourishing Plant-Based Bowl with Tahini Yogurt Sauce – Easy Healthy Vegan Dinner Idea
This nourishing plant-based bowl with tahini yogurt sauce is a vibrant, wholesome meal that’s as delicious as it is healthy. Filled with roasted vegetables, hearty grains, and fresh greens, then topped with creamy tahini yogurt sauce, it’s the perfect vegan dinner for busy weeknights or mindful eating.
Equipment
- Baking sheet
- Mixing bowls
- Sauce whisk
- Large pot (for grains)
- Knife + cutting board
Ingredients
- 1 cup quinoa, brown rice, or farro
- 2 medium sweet potatoes, cubed
- 1 small cauliflower, florets
- 2 carrots, sliced
- 1 cup leafy greens (spinach or kale)
- 1 can chickpeas (or tofu cubes)
- 2 tbsp olive oil
- Salt & pepper to taste
Tahini Yogurt Sauce:
- 3 tbsp tahini
- ½ cup plain yogurt (dairy-free if preferred)
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp chopped parsley or cilantro
Instructions
- Roast Veggies: Preheat oven to 400°F (200°C). Toss sweet potatoes, cauliflower, and carrots with olive oil, salt, and pepper. Roast for 25–30 minutes until caramelized.
- Cook Grains: Prepare quinoa, rice, or farro according to package instructions. Season lightly with salt or herbs.
- Prepare Protein: Roast chickpeas with olive oil and spices until crispy, or pan-fry tofu until golden.
- Make Sauce: Whisk tahini, yogurt, lemon juice, garlic, and herbs until smooth. Thin with water if needed.
- Assemble Bowl: Layer grains, roasted veggies, and protein. Drizzle generously with tahini yogurt sauce.
- Garnish: Top with fresh herbs or toasted seeds. Serve immediately.
Notes
- Store components separately for meal prep; assemble fresh for best texture.
- Use quinoa or rice for gluten-free bowls.
- Swap chickpeas for tempeh or lentils for extra protein.
- Double the sauce—it’s versatile and elevates every bite.
- Garnish with pomegranate seeds, sesame, or toasted nuts for added crunch.