Chock-full of roasted veggies and finished with creamy, golden goodness, this Indian-Inspired Nourish Bowl with Turmeric-Tahini Sauce is a healthy dinner recipe you won’t be able to resist!
Today’s post is going to be a quickie because I’m currently gallivanting in Chicago…. err… kind of. It depends on your definition of gallivanting. More like attending a conference and being a huge marketing geek with a couple thousand like-minded geeks, but I do have plans to see some of the city sights tonight. Over the weekend I asked Instagram for recommendations and you guys gave me some fantastic ideas. Whole Foods and Credo Beauty have already been ticked off my list (treats treats treats!) and I’m hoping to hit up a local studio for a sweat session tomorrow.
On the note of travel… can we just talk about how unbelievably wonderful hotel beds are?
The past couple of days have been packed with information and learning – all of which has been awesome. But I have to admit, this morning I was already thinking about coming back to my room, taking a luxurious shower, wrapping myself up in a super fuzzy robe and reading in a sea of fluffy white pillows. That’s exactly what I did, along with a face mask while watching Sweet Genius on The Food Network. Have you seen it? You must. It’s one of those contestant elimination shows where the weakest baker has to leave, but their creations are always a bazillion times better than the average person’s would be. Lately I’ve been completely obsessed with watching videos of elaborate cakes and desserts in the making, and while I’ve yet to try it myself, the temptation is ripe. It’s like a completely separate world I hadn’t discovered until now and I’m utterly fascinated by how these things get built.
Welcome to the most random post ever written. This is what it’s like to be in my brain.
Rather than continue on what probably seems like a stream of consciousness, let’s cut to today’s recipe, shall we?
On Monday we talked about 6 sauces that brighten up any veggie dish, so today I figured I’d try to inspire you to put one to use. The Turmeric Tahini Sauce is almost always in my weekly meal prep agenda, and while the ingredients taste great when all combined, there’s culinary nutrition intent behind them too.
As you may already know, our bodies don’t do a great job of using the anti-inflammatory compounds in turmeric when it’s consumed alone. Two things we can do to boost absorption are combing the turmeric with a fat source, as well as black pepper. I’ve done both, and used a great big dollop of the golden goodness as a final touch on this Indian-Inspired Nourish Bowl with Turmeric-Tahini Sauce. With warm roasted veggies as the base, it’s a perfect meal for these early spring days when salad weather still feels far away!
Chock-full of roasted veggies and finished with creamy, golden goodness, this Indian-Inspired Nourish Bowl with Turmeric-Tahini Sauce is a healthy meal you won’t be able to resist!
- 225g cooked chicken (you can cook this as you like beforehand, and if I haven’t planned that far ahead, I use rotisserie chicken to save time)
- 3 cups bite-size cauliflower florets
- 1/2 small red onion, cut into wedges
- 1 1/2 cups diced peeled sweet potato
- drizzle of extra virgin olive oil + 1 tbsp all-purpose salt-free seasoning + 1/2 tsp curry powder
- 2 cups thin green beans, trimmed
- 2 cups thinly shredded dinosaur kale
- 2 tsp extra virgin olive oil
- juice of 1 lime
- cilantro + sprouts, to garnish
For the turmeric tahini dip/sauce (you will have plenty leftover)
- 1/2 cup peeled chopped zucchini or cauliflower rice (both are fairly neutral in taste and add thickness)
- 1 small clove garlic, minced
- 3 tbsp tahini
- juice of 1 lemon, + 1 tsp lemon zest
- 1 tsp ground turmeric
- pinch of sea salt, chili powder and black pepper
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Prepare the cauliflower, onion and sweet potato as directed above. Toss them in a drizzle of olive oil, all-purpose seasoning and curry powder. Scatter them on the baking sheet and roast for 30 mins or until lightly charred.
- Blitz all ingredients for the turmeric tahini dip in a food processor or blender until completely smooth. Store leftovers in a sealed container, up to 1 week.
- Steam or boil the green beans in water until bright green and fork tender. Remove from the heat and divide between 2 bowls.
- Massage the kale in 2 tsp extra virgin olive oil and lime juice. Give it a good squish with your hands, then divide it between the 2 bowls.
- Distribute the roasted veggies between the 2 servings, followed by the cooked chicken.
- Scoop a dollop of the turmeric tahini sauce on top. Garnish with cilantro and sprouts.
Feel free to use whatever spices you like best on the roasted veggies. I’ve made this bowl several times with curry powder, cumin and garam masala, giving it a far more Indian-inspired flavour profile. You don’t need a whole bunch of spices though – all-purpose seasoning will certainly do the trick if you prefer to simplify.
So tell me… what’s your favourite thing about staying at a hotel? Room service? Spa? Fluffy robes and slippers?