Description

The Roasted Winter Vegetable Nourish Bowl is a colorful and cozy bowl filled with caramelized root vegetables, crunchy chickpeas, wholesome grains, and leafy greens—all brought together with a bright, lemony tahini drizzle. It delivers warmth, nutrition, and flavor in every bite.

Ingredients

2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
1 medium red onion, sliced
2 large carrots, sliced into thick coins
1 can (15 oz) chickpeas, drained and rinsed
4 cups cooked quinoa or brown rice
4 cups kale or spinach, stems removed
2 tbsp olive oil
3 cloves garlic, minced (divided)
¼ cup tahini
Juice of 1 lemon
Salt & freshly ground black pepper, to taste
Optional toppings: avocado slices, toasted seeds, feta, chili flakes, parsley

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Instructions

Preheat oven to 425 °F (220 °C). On a large baking sheet, toss butternut squash, Brussels sprouts, red onion, carrots, chickpeas, olive oil, 2 garlic cloves, salt, and pepper. Spread evenly.
Roast for 25–30 minutes, stirring halfway, until vegetables are caramelized and chickpeas are crisp.
Meanwhile, whisk together tahini, lemon juice, remaining garlic, salt, pepper, and warm water (1–2 tbsp) until drizzly and smooth.
Assemble bowls: divide kale or spinach, then add quinoa or rice, roasted veggies and chickpeas. Drizzle with tahini dressing.
Top with any optional toppings and serve immediately.

Notes

Swap in winter veggies like sweet potato, cauliflower, parsnips, or beets.
Batch prep grain + roasted vegetables ahead and store separately.
Skip hot water for thicker tahini sauce or thin more for drizzling.
To keep bowl vegan/nut‑free, add sunflower seed butter or skip feta.
Store components separately: veggies & grains (4 days), dressing (1 week), greens fresh.