Nourish Bowls for the Table

These Nourish Bowls are a reliable! Roasted veggies, chickpeas, vibrant greens, and the best hot honey mustard sauce. Pure heaven!

The Best Nourish Bowls

You may be wondering what a Nourish Bowl is, and I’m here to break that down for you. But first, let me tell you, this is one of my all-time favorite vegetarian recipes I’ve shared over the years.

It’s a feel-good, fresh, vibrant, and ridiculously tasty bowl of food that happens to also be filled with veggies and nourishing. And truthfully, this sauce is so good, I’m about convinced I could drink it plain, ha!

How To Make A Nourish Bowl Tips

This sweet potato Nourish Bowl has three components. Let’s break down each below:

1. Bowl base: These bowls start with baby spinach and quinoa. It is satisfying to slicing the spinach into thin strips and mixing it with cooked quinoa, but any grain works!
2. Roasted veggies: Sweet potatoes, chickpeas, and green beans make an amazing combo! Swap in any favorite veggies or use different beans.
3. Sauce: The final touch is a flavorful hot honey mustard sauce. It’s straightforward to make and adds a big flavor boost.

Shortcuts

Nourish Bowl Ideas For Quicker Prep

• Microwaveable Quinoa: Pre-cooked quinoa just needs a quick heat. Leftover quinoa works too!
• straightforward Honey Measuring: Spray measuring spoons with cooking spray before adding honey—it slides right out!
• Prepped Green Beans: Buy pre-washed, trimmed green beans to skip the prep.
• Bagged Spinach: Use washed, ready-to-eat spinach—just chop and enjoy!

Nourish Bowl Dressing

I can’t get enough of this hot honey mustard—it’s so good! If you love honey mustard, this sauce is a must-try.

• Use Dijon, not yellow. It makes a big difference in flavor. Grey Poupon® is a reliable.
• Red pepper flakes add spice. It’s not too hot, but has a little kick. If unsure, start with less and add more if needed.
• Blend for a smooth sauce. A small blender or food processor works best.

Variations

Variations

• To make this Nourish Bowl Vegan, replace the honey with agave nectar.
• Add in some grilled chicken or leftover rotisserie chicken.
• Swap chickpeas for cannellini beans.
• Switch out green beans for broccoli.
• Not a fan of honey mustard? Try this Balsamic Vinaigrette, Lemon Vinaigrette, or this Citrus Vinaigrette.
• A few more Nourish Bowl Recipes: Kidney Bean Bowls, Black Bean Bowls, Pesto Vegetable Bowls

Quick Tip

Veggies need space to roast well! If packed too close, they steam instead, changing the taste and texture. A 15×21-inch pan helps them cook evenly.

More Meatless Meals:

Dinner

Vegetarian Thai Green Curry

Pasta And Pizza

Corn Pasta (Secretly Healthy!)

Dinner

Vegetarian Chili Mac

Dinner

Vegetarian Gyros

Ingredients

• 1-1/4 teaspoon paprika
• 1-1/4 teaspoon onion powder
• 1-1/4 teaspoon garlic powder
• 1-3/4 teaspoon chili powder
• Salt
• 1 large sweet potato (peeled and chopped, 3 cups)
• 12 ounces green beans (trimmed and halved, 3 cups)
• 1 (14.5-ounce) can chickpeas (rinsed and drained)
• 4 tablespoons olive oil (divided)
• Serving suggestions (see note 1)
• 2 tablespoons Dijon-style mustard
• 2 tablespoons honey
• 1/4 cup olive oil (or vegetable oil)
• 1/4 teaspoon red pepper flakes
• 1 tablespoon water
• 1 tablespoon apple cider vinegar

Method

1. Heat oven to 425°F. Set out a very large pan (I use a 15×21-inch pan) or 2 smaller sheet pans (see note 2). Prepare the seasoning mix by combining the paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl and stirring together. (I add 3/4 tsp salt and 1/4 tsp pepper, but add to your preference.) keep nearby.
2. Peel sweet potatoes and cut them into chunks. (I cut the sweet potato into discs and each disc into 1-inch pieces.) Trim green beans and cut in half. Rinse and drain chickpeas and thoroughly dry (You can dry in a salad spinner).
3. Place prepared sweet potatoes on the sheet pan. Add two tablespoons olive oil (25g) and half the seasoning mix (just eyeball it). Toss to evenly coat all the potatoes; space out the potatoes so they don’t overlap (the more room they have, the better they will roast) and bake for 15 minutes in preheated oven.
4. Remove from oven and flip/stir the sweet potatoes around and move to one side of the tray. On the other side, add chickpeas, green beans, and remaining 2 tablespoons (25g) oil and remaining seasoning. Toss together and space everything out to have plenty of room to roast. Return to oven and bake another 15–20 minutes or until vegetables are crisp tender. Remove from oven and toss everything once more. Taste and add more salt if needed.
5. While that cooks, prepare the sauce: Add all sauce ingredients to a small blender, season to taste with salt and pepper (I add 1/2 tsp salt and 1/8 tsp pepper), and blend until smooth. (Make sure the honey doesn’t pool at the bottom; stir and reblend if needed). move to a mason jar and place in the fridge while waiting on veggies.
6. Thinly slice (ribbon) the baby spinach and add to 4 bowls (add as much/little spinach as you’d like). Microwave quinoa according to package directions and divide it equally among the bowls. Drizzle a touch of dressing into each bowl and give it a quick toss. Divide roasted veggies equally among the bowls. Thinly slice or chop the avocado and add in equal parts to each bowl. Ribbon the fresh basil and add on top (to taste). Drizzle the sauce over each bowl (as much or as little as you’d like—there will likely be extra!) Enjoy!