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A fall-inspired nourishing bowl

Fall Nourish Bowl

A simple yet hearty nourish bowl perfect for fall. It features roasted veggies, wholemeal couscous, and a tangy tahini dressing.
Author Sarah Cobacho (plantbaes.com)
PREP TIME15 minutes
COOK TIME30 minutes
TOTAL TIME45 minutes
Servings 2
Course Lunch
Cuisine Healthy
Keyword cauliflower, chickpeas, Easy Lunch, Fall Recipe, High Protein, lemon, Nourish Bowl, onions, pumpkin, spinach, tahini

Ingredients

  • 1 cup cooked wholemeal couscous
  • 2 cups baby spinach
  • 1 cup diced pumpkin
  • 1 cup cauliflower chopped into florets
  • 2 red onions, finely diced
  • 1.5 cups 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 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.

Video