One-Tray Nourish Bowl (HC)
Ingredients
- ½ cauliflower, cut into florets (about 300g)
- 10-12 Brussels sprouts, halved or quartered
- 8 tbsp chickpeas, rinsed and drained
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp mixed herbs
- Black pepper, for seasoning
- 140g halloumi, cut into slices
Tahini Dressing:
- 2 heaped tbsp tahini (or smooth peanut butter)
- 2 tsp lemon juice
- 1 tsp extra virgin olive oil
- 2 tsp honey
- ¼ tsp garlic powder
- 4 tbsp water
- Black pepper, for seasoning
To serve (per portion):
- 2 tbsp hummus
- 1 tbsp pomegranate seeds(optional)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Preheat the oven to 200°C.
Place the cauliflower, Brussels sprouts and chickpeas on a baking tray. Drizzle with olive oil, then sprinkle over the paprika, garlic powder, dried parsley and black pepper. Toss to coat evenly.
Roast in the oven for 30–35 minutes, tossing halfway through, until the vegetables are tender.
Add the sliced halloumi on top of the roasted vegetables and cook for a further 5–10 minutes, or until golden.
While the vegetables cook, combine all the dressing ingredients in a bowl and whisk until smooth. Add more water if you prefer a thinner consistency, and adjust seasoning to taste.
To serve, add the roasted vegetables, chickpeas and halloumi to a bowl.
Sprinkle with sesame seeds, pomegranate seeds and fresh parsley (if using), then drizzle over the tahini dressing.
Note - This recipe serves 2. Store in the fridge for 3-4 days and reheat thoroughly before serving.
This recipe is flexible, add extra vegetables if you’d like. You can also cook the vegetables in an air fryer at 200°C for 15–20 minutes, shaking halfway through in step 3.