Nourish Bowl with a Maple-Tahini Sauce

ByAlyson R. Briggs

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Sooooo we may have just discovered our new favourite sauce!!! This stuff tastes like liquid gold and we would be totally content just eating it straight out of the jar. BUT it tastes even better when it’s coated over our favourite roasted veggies like sweet potato and cauliflower. In all seriousness, we definitely have been neglecting using tahini as an ingredient for our sauces/dressings. If you’re someone who loves a creamy dressing then this maple-tahini sauce is going to be your new best friend.

If you have never had tahini before, it is just sesame seed butter! So not only does it taste amazing, but it’s also packed with healthy fats! If you are bored of your usual salad then please do yourself a favour and try out this sauce because it will bring your salad/nourish bowl game to a whole new level.


Roasted Veg:

  • 2 medium sweet potatoes, peeled and chopped

  • 1 head of cauliflower, chopped

  • ¼ cup olive oil

  • 1 tsp garlic powder

  • 1 tsp paprika

  • ½ tsp salt

  • ¼ tsp pepper

Crispy Chickpeas:

Maple-Tahini Sauce:


Roasted Veg:

  1. Chop up the sweet potato and cauliflower and add to a large bowl. Add the oil and spices and mix well.

  2. Add veg to a lined baking tray and roast at 425 F for ~40 mins (tossing halfway).

Crispy Chickpeas:

  1. Pat the chickpeas dry with a cloth.

  2. Add the chickpeas, oil and spices to a bowl and mix well.

  3. Option A: Add chickpeas to the air fryer and bake at 390F for 15 mins, shaking the basket halfway.

  4. Option B: Add chickpeas to a lined baking sheet and bake at 425 F for 25-30 mins (tossing every 10 minutes).

Maple-Tahini Sauce:

  1. Add all ingredients to a jar or bowl and whisk together until you get your desired texture

Assembling the Bowl

  1. Add your choice of cooked grains, we used quinoa.

  2. Add your choice of greens, we used kale.

  3. Add your roasted veg and crispy chickpeas and top with sauce.



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