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Gosh, there is something so right about this bowl during Fall. It’s simple yet hearty, and you should definitely give it a go for your next lunch! Just roast your veggies, add to a bowl with the sides, toppings and dressing, et voila!
Fall Nourish Bowl
A simple yet hearty nourish bowl perfect for fall. It features roasted veggies, wholemeal couscous, and a tangy tahini dressing.
Equipment
Ingredients
- 1 cup (173 g) cooked wholemeal couscous
- 2 cups (60 g) baby spinach
- 1 cup (116 g) diced pumpkin
- 1 cup (100 g) cauliflower - chopped into florets
- 2 red onions, finely diced
- 1.5 cups (246 g) chickpeas
- 0.5 apple, diced
- 2 tbsp pecans
- 2 tbsp raisins
- 1 tbsp olive oil
- 1 tbsp ras el hanout or your favourite spice mix
Dressing
- 2 tbsp tahini
- 0.5 cup (118.29 ml) lemon juice
- 1 tsp agave syrup (or sweetener of choice)
Instructions
- Preheat the oven to 180C (350F). Prepare an oven tray with baking paper.
- Add the diced pumpkin, cauliflower, red onion, chickpeas, olive oil and ras el hanout to the tray. Mix to coat the vegetables and chickpeas with the spices and olive oil.
- Cook in the oven for 20 minutes. Add the pecans 5 minutes before the end of the cooking time.
- While the vegetables are roasting, prepare your couscous according to the packet instructions.
- Prepare the dressing by adding the tahini, lemon juice and agave to a bowl or small food processor. Whisk together until well combined.
- To assemble the bowl, add the baby spinach, couscous, roasted vegetables, and diced apple. Top with the pecans and raisins. Drizzle over the tahini dressing.
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