Roasted Nourish Bowl with Lemon Tahini Dressing

In Healthy Dinner Recipes/ Recipes/ Side Dishes & Salad Recipes

Roasted Nourish Bowl with Lemon Tahini Dressing | A Couple Cooks

Roasted Nourish Bowl with Lemon Tahini Dressing | A Couple Cooks

Roasted Nourish Bowl with Lemon Tahini Dressing | A Couple Cooks

It’s the time of year for cleanses, nourishing juices and fresh salads. Much as we love salads, sometimes it seems a bit anticlimactic: What’s for dinner, honey? Salad.

Here’s a salad that is anything but a let down: it’s called a nourish bowl (or Buddha bowl by some). We realize that this concept might be overly “vegetarian / vegan / hippie” for some tastes, but we challenge you to give it a try! With all the flavors, textures, and colors, this bowl is so satisfying it’s appealing even for meat lovers. Don’t believe us? Try it and let us know via comments or on Instagram – we would love to hear from taste testers!

To make a nourish bowl, place the following components in a bowl, with the goal of making it as colorful and visually appealing as possible:

  1. Greens (salad greens, steamed or massaged kale)
  2. Raw or roasted veggies (any type)
  3. Cooked grain (rice, quinoa, farro)
  4. Protein (beans, chickpeas, tofu)
  5. Crunchies (nuts, seeds)
  6. Dressing

The secret to this particular nourish bowl is the dressing. It’s zesty, creamy, and a bit addicting. We’ve made enough here so that you have more for later – because you’ll want it! This meal is also great if you’re dealing with dietary restrictions: it’s vegetarian, vegan, gluten-free, and dairy-free. Serve with bread or crackers for a filling meal.

We purchased much of these ingredients from local farmer’s at Indy Winter Farmer’s Market: salad greens and cabbage from Full Hand Farm, sweet potatoes from Stout’s Melody Acres and beets from South Circle Farm. 

A few personal updates:

  • Thank you all for your sweet comments and interest in our story. I have been taking my medicine in the evening and sleeping through the side effects, which have also been getting progressively better. My white blood cell count cut in half after just 2 weeks, which was a pleasant surprise! Thank you again for your prayers and kind thoughts – we feel so lifted up by you!
  • Good news: you readers matched our $500 in donations for the Cambodian cooking school, for a total of $1,000! (And Annie’s Eats readers, who partnered with us as well, matched over $300, for a combined total of $600!) Thank you SO much for your generous donations. We are so grateful for your help in supporting vocational development for at-risk women in Cambodia!

Roasted Nourish Bowl with Lemon Tahini Dressing

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4


For easy prep, cook the grain, make the dressing, and chop the veggies in advance; the day of, roast the veggies and put together the salad.


  • 1 1/2 pounds sweet potatoes (2 medium)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 head cauliflower
  • Fresh ground pepper
  • 1 to 1 ½ cups black rice or quinoa, uncooked
  • 15-ounce can chickpeas (1 1/2 cups cooked)
  • 1 beet
  • ¼ head red cabbage (we used a combination of savoy and red)
  • 12 cups salad greens
  • 1/3 cup sunflower seeds or pepitas


  1. Preheat oven to 450°F.
  2. Dice the sweet potatoes; place them in a bowl and mix with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Line a baking sheet with parchment paper and pour the sweet potatoes onto half of the sheet. Cut the cauliflower into florets; place them in the same bowl and mix with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Pour the cauliflower onto the other half of the baking sheet. Top the vegetables with fresh ground pepper and roast until tender, about 30 minutes.
  3. Meanwhile, prepare the rice or quinoa according to the package instructions.
  4. Drain and rinse the chickpeas; mix them with a drizzle of olive oil and a few pinches kosher salt.
  5. Peel and thinly slice the beet. Thinly slice the red cabbage.
  6. Make the dressing (below).
  7. To serve, place the salad greens in a bowl. Arrange small piles of each component. Drizzle with dressing and top with sunflower seeds or peptias.



Lemon Tahini Dressing

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 1 cup


The dressing quantity makes much more than needed for 4 salads; save the remaining dressing for later use (you’ll want more!). Resist the urge to substitute bottled lemon juice for fresh lemons; fresh lemons are integral to the taste. Tahini is a Mediterranean sesame seed paste; invest in a jar and you’ll have it in your refrigerator for months to whip up delicious dressings and sauces.


  • ½ cup tahini
  • 2 large lemons (about 1/2 cup juice)
  • ¼ cup water
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt


  1. In a small bowl, combine ½ cup tahini, the juice of 2 large lemons (1/2 cup), ¼ cup water, 1 tablespoon olive oil, and ½ teaspoon kosher salt. Whisk vigorously to combine.
  2. Reserve extra dressing for later use; it keeps for about 1 month in a sealed container in the refrigerator. Bring the dressing to room temperature before serving, as it becomes very thick when chilled.


Adapted from Vegenista


Roasted Nourish Bowl with Lemon Tahini Dressing | A Couple Cooks

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.


  • Reply
    Katrina @ Warm Vanilla Sugar
    January 4, 2015 at 8:43 pm

    I could eat salad for every meal – especially if it’s like this!! There is so much goodness in this bowl!

  • Reply
    January 4, 2015 at 9:21 pm

    This looks so good!! I just had dinner, but I kind of wish I saw this earlier!

  • Reply
    Robyn @realfoodwholelife
    January 5, 2015 at 12:33 am

    This is gorgeous you guys! Going right into a Real Food Meal Plan ASAP!

  • Reply
    January 5, 2015 at 3:19 am

    What a beautiful way to start the new year – such beautiful colors and that dressing sounds amazing! Glad you’re feeling a bit better Sonja – sending happy thoughts and prayers your way.

    • Reply
      January 15, 2015 at 8:13 pm

      Thank you so much, Jess!

  • Reply
    January 5, 2015 at 4:53 am

    The flavours, colours and textures of this bowl of goodness are totally what I need right now, particularly when all of my resolutions to eat cleaner + happier this year are being sorely tested by the return to work this Monday morning…Thank you, as ever, for making it that much easier to make the good decisions and I’m glad you’re starting to feel a bit better Sonja. Sending lots of good thoughts your way xo

    • Reply
      January 15, 2015 at 8:14 pm

      Thanks, Kathryn! The “back to reality” Monday is the worst, isn’t it? :)

  • Reply
    January 5, 2015 at 6:47 am

    I’m so down with this recipe . Bowl food is the best! I love all of these colors too! Pinning!

  • Reply
    January 5, 2015 at 7:15 am

    What a delicious looking salad. We all need to get back to eating healthy. This one is a great start. Thanks for sharing!

  • Reply
    Katie @ Whole Nourishment
    January 5, 2015 at 9:47 am

    This is totally my kind of meal. I like the combo of cauliflower, beet, and sweet potato here. And very glad to hear you’re doing better, Sonja! Thanks for the update.

    • Reply
      January 15, 2015 at 8:15 pm

      You’re welcome — and thanks for your kind thoughts about my health!

  • Reply
    January 5, 2015 at 12:08 pm

    You really nailed the visually appealing part- the colors are fantastic (and obviously, compliments to the photographer)! Thanks for giving me some new ideas- I get stuck in a rut eating the same vegetables. And I love lemon tahini dressing but I haven’t made it in AGES- thanks for reminding me!

    • Reply
      January 15, 2015 at 8:16 pm

      You’re so welcome! The dressing really makes the salad – I could eat it every day! (Or at least, feel like I could…!)

  • Reply
    January 5, 2015 at 2:13 pm

    I think I came across a nourish bowl recipe like this a long time ago and did nothing with it. However, after reading your recipe I think I’m going to have to try it. And I’m glad to know that you are doing better. I hope your health continues to improve.

    • Reply
      January 15, 2015 at 8:17 pm

      Thank you, Susan! Let us know if you try it out and what you think!

  • Reply
    Amy@ Thoroughly Nourished Life
    January 5, 2015 at 7:14 pm

    I love the idea of a nourish bowl! A perfect healthy lunch or dinner for any time of year :) Although, I am a hippy-dippy salad lover too :)

  • Reply
    kristie {birch and wild}
    January 5, 2015 at 10:25 pm

    I posted a similar recipe on my blog last winter. Great minds think alike! So good to eat the colors of the rainbow when it is so grey outside.

    • Reply
      January 15, 2015 at 8:21 pm

      So fun! Yours looks fabulous – and you’re right, they are very similar!

  • Reply
    January 6, 2015 at 12:06 am

    This looks absolutely divine! A perfect return to putting vegetables before cake and champagne ;)

  • Reply
    Liz @ Floating Kitchen
    January 10, 2015 at 8:42 am

    What a gorgeous looking bowl! Definitely wouldn’t feel deprived eating this salad. And tahini dressing is my jam. I make it all the time and I never feel like I’m missing out on cheese/dairy. So good! XO

  • Reply
    January 12, 2015 at 10:27 pm

    This sounds amazing! I LOVE roasted veggies and tahini.

  • Reply
    January 20, 2015 at 2:49 pm

    Just discovered your blog and really enjoyed this recipe! Thanks for sharing your food and your story – and good luck as you continue your treatments!

  • Reply
    January 21, 2015 at 4:35 pm

    Why do you suggest using “parchment paper” on top of the backing pan? Will wax paper work in most recipes as a substitute?

    • Reply
      January 28, 2016 at 9:47 am

      For ease in cleanup. Roasting can be done without it, though. Don’t use wax paper – fire and smoke hazard in the oven.

  • Reply
    September 22, 2015 at 10:41 pm

    AMAZING!!! how good does this look, I love bowls like this, they are so much fun. can’t wait to give it a try :) –

  • Reply
    January 19, 2016 at 7:35 pm

    I’ve had this recipe bookmarked for weeks and FINALLY made it. It’s filling, nutritious, delicious and pretty to boot. Thank you!

  • Reply
    March 30, 2016 at 3:56 pm

    First time to leave a review. So many great flavors and colors. The sweet potatoe balances the other veggies and gives such a great sweetness. Next time will make everything in advance like suggestted. Looking forward to leftovers!!! Made mine with romaine and it was really good. Thanks so much for inspring me!! I dont like califlower but the roasting made all the difference. Thank you for your nourishing ideas.

    • Reply
      March 31, 2016 at 11:19 am

      You are so welcome! We’re SO glad you enjoyed this recipe — it is a favorite of ours. And it’s fantastic to hear you enjoyed the roasted cauliflower! I agree, it’s such a different vegetable roasted. Thanks again for writing!

  • Reply
    October 12, 2016 at 12:19 pm

    SO TASTY!!!!! with tahini lemon dressing! WOW!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.