Uploaded November 2025 | Updated September 2026, 2 weeks ago
One-Pan Bake Nourish Bowl👇🏼🤤 Roasted spiced crunchy chickpeas, cauliflower and brussels sprouts over creamy cucumber yogurt sauce. I’m loving these one pan meals as they’re so easy and wholesome, anyone can do it!
Follow @tessbegg for more recipes 🌱
Serves 2
Cucumber yogurt:
1 cup plain coconut or soy yogurt (greek style best)
1 small cucumber, finely diced
Pinch of salt
Juice from 1/2 lemon
1/2 tsp garlic powder
Roast veg and chickpeas:
1 small head of cauliflower, cut into florets
10 brussels sprouts, halved/quartered
420g can of chickpeas, drained, rinsed and pat dry to remove any water (cooked chickpeas not raw)
Drizzle of olive oil to coat it all
3 tsp paprika
1 tsp onion powder
2 tsp garlic powder
2 tsp dried parsley
Generous pinch of salt and black pepper
Topping:
Parsley
Pomegranate
Sesame seeds
Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl.
Add the chickpeas, cauliflower and Brussels sprouts 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 chickpeas. Sprinkle with sesame seeds, pomegranate and parsley. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
One-Pan Bake Nourish Bowl👇🏼🤤 Roasted spiced crunchy chickpeas, cauliflower and brussels sprouts over creamy cucumber yogurt sauce. I’m loving these one pan meals as they’re so easy and wholesome, anyone can do it!
Follow @tessbegg for more recipes 🌱
Serves 2
Cucumber yogurt:
1 cup plain coconut or soy yogurt (greek style best)
1 small cucumber, finely diced
Pinch of salt
Juice from 1/2 lemon
1/2 tsp garlic powder
Roast veg and chickpeas:
1 small head of cauliflower, cut into florets
10 brussels sprouts, halved/quartered
420g can of chickpeas, drained, rinsed and pat dry to remove any water (cooked chickpeas not raw)
Drizzle of olive oil to coat it all
3 tsp paprika
1 tsp onion powder
2 tsp garlic powder
2 tsp dried parsley
Generous pinch of salt and black pepper
Topping:
Parsley
Pomegranate
Sesame seeds
Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl.
Add the chickpeas, cauliflower and Brussels sprouts 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 chickpeas. Sprinkle with sesame seeds, pomegranate and parsley. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
