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Indian-Inspired Nourish Bowl with Turmeric-Tahini Sauce | Angela Simpson, Eat Spin Run Repeat | #antiinflammatory #paleo #mealprep #buddhabowl

Indian-Inspired Nourish Bowl with Turmeric-Tahini Sauce


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 2 servings
  • Category: dinner
  • Method: roast
  • Cuisine: Indian

Description

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!


Ingredients

  • 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

Instructions

  • 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.

Notes

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.