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Nourish Bowl with Lemon Tahini Dressing

This recipe is a go-to in our family. It’s so easy to make, most of the vegetables you can throw on a baking sheet or toss in raw and you’re good to go. You can also prep all of these vegetables ahead and build your bowl with whatever you feel like that day. P.S. This Lemon tahini dressing is out of this world. If you're feeling FANCY, scroll to the bottom of the recipe to see how you can LEVEL-UP this recipe with some easy changes. Anyways, as I said, no jargon, so here's the recipe... Scroll down, friends.


Serves 4


  • 1 Cup grain of choice – Option to use kale or a bed of lettuce instead. (I love brown rice or quinoa). Most of the time, I add kale AND brown rice.

  • 1 Sweet potato

  • 1 Can chickpeas

  • ½ of a Red cabbage

  • 1 Carrot

  • 1 Cucumber

  • 1 Avocado

  • 2-3 Tbsp neutral-tasting oil (olive, coconut, or avocado)

Lemon Tahini Dressing (Blend together):

  • 4 Tbsp fresh lemon juice

  • 1-2 Garlic cloves (crushed)

  • ¼ Tsp salt to taste

  • 3 Tbsp nutritional yeast

  • 3 Tbsp tahini

  • 3 Tbsp cold water



1. Preheat oven to 400F.

Chop and peel sweet potato into bite-sized chunks.

Drain and rinse the can of chickpeas (save the chickpea water for my chocolate mousse recipe here).

2. In a medium-sized bowl, add sweet potato and chickpeas, drizzle with olive oil, a pinch of sea salt, and then sprinkle whatever other seasonings you would like. I suggest using one or a few of these (smoked paprika, garlic powder, onion powder, curry powder, and/or turmeric)

Spread on a baking tray and cook for 15-20 minutes or until you can easily stick a fork through the sweet potato. Roll the chickpeas around halfway through the bake time if you’d like.

3. Cook grains according to package directions if using.

Shred the red cabbage and carrot. Chop the cucumber and any other fresh vegetables you’d like to throw in. As you can see, I have cherry tomatoes and radishes as well.

4. The last step is to blend the lemon tahini dressing until it is super creamy and smooth.

Want to level this recipe up? Scroll down...


LEVEL-UP: Every week I am going to try and give you some extra tips that can take the recipe to the next level. I want to keep the original recipes simple so that more people have the skill-set to recreate them with success but I know lots of you are probably ready for something slightly more advanced. Let's go.

1. Bulk it up: I know there are already chickpeas on here but I can't leave this out. Hummus goes so darn good with this bowl, you'll just have to trust me.

2. Up your garnish game: Load up the sesame seeds, they are full of healthy vitamins, add some sprouts of any kind, and fresh cilantro (coriander for you non-Canadians) is also one of my fave toppings.

3. Use up your vegetables: Don't feel limited to the vegetables I mention here. If you've got some peppers, edamame beans, beets, yam or squash, spinach, or anything else that might be going bad soon, toss them in and see what you come up with.

Tag me on Instagram if you make this recipe so I can feature you.


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Like what you see?

Want some more easy, prep-ahead recipes, check-out the 5 Day Vegan Meal Plan I just launched. This meal plan includes breakfast, lunch, dinner, and snacks that all have gluten-free options as well. Many of the recipes can be prepped ahead and frozen to help you save even more time. In this meal plan, you will get a full categorized grocery list that includes exact measurements to allow for bulk shoppers and solo-diners alike. Click HERE to check it out!


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