Uploaded November 2025 | Updated September 2026, 2 weeks ago
One-Pan Bake Nourish Bowl👇🏼😍 Roasted spiced crunchy butter beans, cauliflower and onion over creamy harissa tahini yogurt. The flavours in this are incredible, I’m obsessed and you need to try!
Save this video and follow @tessbegg for more recipes 🌱
Serves 2
Harissa tahini yogurt:
1 cup plain coconut or soy yogurt (greek style best)
1 tbsp harissa paste (more if you like spice)
2 tbsp hulled tahini
Pinch of salt
Juice from 1/2 lemon
1 tsp garlic powder
Cauliflower and butter beans:
1 medium head of cauliflower, cut into florets
1 red onion, chopped into small chunks
420g tin of butter beans, drained, rinsed and pat dry to remove any water (cooked butter beans not raw)
Drizzle of olive oil to coat it all
2 tsp sweet paprika
1 tsp cumin powder
1 tsp onion powder
1 tsp garlic powder
2 tsp dried parsley
Generous pinch of salt and black pepper
Topping:
Parsley
Mint
Pomegranate
Sesame seeds
Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl.
Add the butter beans, cauliflower and onion to the baking pan (lined with parchment paper if it’s not non-stick). Drizzle with olive oil and sprinkle over the seasoning. Toss to coat. Bake for around 40 minutes, until lightly golden. I like to give it a toss around the 30 minute mark.
Whilst it’s baking, mix together the yogurt sauce ingredients in a bowl.
Add the yogurt to the base of the bowls and top with the roasted veg and butter beans. Sprinkle with sesame seeds, pomegranate, parsley and mint. Enjoy!
Baking pan @hexclad_aus
Olive oil @its.olio
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
One-Pan Bake Nourish Bowl👇🏼😍 Roasted spiced crunchy butter beans, cauliflower and onion over creamy harissa tahini yogurt. The flavours in this are incredible, I’m obsessed and you need to try!
Save this video and follow @tessbegg for more recipes 🌱
Serves 2
Harissa tahini yogurt:
1 cup plain coconut or soy yogurt (greek style best)
1 tbsp harissa paste (more if you like spice)
2 tbsp hulled tahini
Pinch of salt
Juice from 1/2 lemon
1 tsp garlic powder
Cauliflower and butter beans:
1 medium head of cauliflower, cut into florets
1 red onion, chopped into small chunks
420g tin of butter beans, drained, rinsed and pat dry to remove any water (cooked butter beans not raw)
Drizzle of olive oil to coat it all
2 tsp sweet paprika
1 tsp cumin powder
1 tsp onion powder
1 tsp garlic powder
2 tsp dried parsley
Generous pinch of salt and black pepper
Topping:
Parsley
Mint
Pomegranate
Sesame seeds
Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl.
Add the butter beans, cauliflower and onion to the baking pan (lined with parchment paper if it’s not non-stick). Drizzle with olive oil and sprinkle over the seasoning. Toss to coat. Bake for around 40 minutes, until lightly golden. I like to give it a toss around the 30 minute mark.
Whilst it’s baking, mix together the yogurt sauce ingredients in a bowl.
Add the yogurt to the base of the bowls and top with the roasted veg and butter beans. Sprinkle with sesame seeds, pomegranate, parsley and mint. Enjoy!
Baking pan @hexclad_aus
Olive oil @its.olio
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
