Uploaded December 2025 | Updated September 2026, 3 weeks ago
One-Pan Bake Nourish Bowl👇🏼😍 Harissa crunchy butter beans, cauliflower and brussels sprouts over creamy mint tahini yogurt. So delicious and easy, you need to try!
Save this video and follow @tessbegg for more recipes 🌱
Serves 2
Mint tahini yogurt:
3/4 cup plain soy yogurt (coconut also works)
2 tbsp hulled tahini
Pinch of salt
Juice from 1/2 lemon
1 tsp garlic powder
2-3 tbsp finely chopped mint
Veg and butter beans:
1 small head of cauliflower, cut into small florets
6 brussels sprouts, quartered
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
1.5 tbsp harissa paste
1 tbsp maple syrup
1 tsp onion powder
1 tsp garlic powder
Generous pinch of salt and black pepper
Topping:
Mint
Pickled red onion
Pomegranate
Sesame seeds
Preheat oven to 200°C/400°F. Mix the harissa paste, maple syrup, onion powder and garlic powder 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 add salt, pepper and the harissa mix.
Toss it well 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, pickled onion, pomegranate and mint. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
One-Pan Bake Nourish Bowl👇🏼😍 Harissa crunchy butter beans, cauliflower and brussels sprouts over creamy mint tahini yogurt. So delicious and easy, you need to try!
Save this video and follow @tessbegg for more recipes 🌱
Serves 2
Mint tahini yogurt:
3/4 cup plain soy yogurt (coconut also works)
2 tbsp hulled tahini
Pinch of salt
Juice from 1/2 lemon
1 tsp garlic powder
2-3 tbsp finely chopped mint
Veg and butter beans:
1 small head of cauliflower, cut into small florets
6 brussels sprouts, quartered
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
1.5 tbsp harissa paste
1 tbsp maple syrup
1 tsp onion powder
1 tsp garlic powder
Generous pinch of salt and black pepper
Topping:
Mint
Pickled red onion
Pomegranate
Sesame seeds
Preheat oven to 200°C/400°F. Mix the harissa paste, maple syrup, onion powder and garlic powder 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 add salt, pepper and the harissa mix.
Toss it well 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, pickled onion, pomegranate and mint. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
