These Nourish Bowls are my favorite! Roasted veggies, chickpeas, vibrant greens, and the best hot honey mustard sauce—pure heaven!
The Best Nourish Bowls
You may be wondering what a Nourish Bowl is, and I’m here to break that down for you. But first, let me tell you, this is one of my all-time favorite vegetarian recipes I’ve shared over the years.
It’s a feel-good, fresh, vibrant, and ridiculously tasty bowl of food that happens to also be filled with veggies and nourishing. And truthfully, this sauce is so good, I’m about convinced I could drink it plain, ha!
How To Make A Nourish Bowl Tips
This sweet potato Nourish Bowl has three components. Let’s break down each below:
- Bowl base: These bowls start with baby spinach and quinoa. I love slicing the spinach into thin strips and mixing it with cooked quinoa, but any grain works!
- Roasted veggies: Sweet potatoes, chickpeas, and green beans make an amazing combo! Swap in any favorite veggies or use different beans.
- Sauce: The final touch is a flavorful hot honey mustard sauce. It’s easy to make and adds a big flavor boost.
Shortcuts
Nourish Bowl Ideas For Quicker Prep
- Microwaveable Quinoa: Pre-cooked quinoa just needs a quick heat. Leftover quinoa works too!
- Easy Honey Measuring: Spray measuring spoons with cooking spray before adding honey—it slides right out!
- Prepped Green Beans: Buy pre-washed, trimmed green beans to skip the prep.
- Bagged Spinach: Use washed, ready-to-eat spinach—just chop and enjoy!
Nourish Bowl Dressing
I can’t get enough of this hot honey mustard—it’s so good! If you love honey mustard, this sauce is a must-try.
- Use Dijon, not yellow. It makes a big difference in flavor. Grey Poupon® is my favorite.
- Red pepper flakes add spice. It’s not too hot, but has a little kick. If unsure, start with less and add more if needed.
- Blend for a smooth sauce. A small blender or food processor works best.
Variations
Variations
- To make this Nourish Bowl Vegan, replace the honey with agave nectar.
- Add in some grilled chicken or leftover rotisserie chicken.
- Swap chickpeas for cannellini beans.
- Switch out green beans for broccoli.
- Not a fan of honey mustard? Try this Balsamic Vinaigrette, Lemon Vinaigrette, or this Citrus Vinaigrette.
- A few more Nourish Bowl Recipes: Kidney Bean Bowls, Black Bean Bowls, Pesto Vegetable Bowls
Quick Tip
Veggies need space to roast well! If packed too close, they steam instead, changing the taste and texture. A 15×21-inch pan helps them cook perfectly.
More Meatless Meals
- Vegetarian Thai Green Curry with butternut squash
- Vegetarian Split Pea Soup Recipe with loads of veggies
- Corn Pasta with a “secretly” healthy cream sauce
- Vegetarian Chili Mac made in one pot!
- Vegetarian Gyros with crispy chickpeas!
Nourish Bowls
These Nourish Bowls are the best—roasted veggies, chickpeas, fresh greens, and the ultimate hot honey mustard sauce. Healthy never tasted so good!
Equipment
- Large sheet pan 15 x 21-inch
Ingredients
- 1-1/4 teaspoon paprika
- 1-1/4 teaspoon onion powder
- 1-1/4 teaspoon garlic powder
- 1-3/4 teaspoon chili powder
- Salt and pepper
- 1 large sweet potato peeled and chopped, 3 cups
- 12 ounces green beans trimmed and halved, 3 cups
- 1 (14.5-ounce) can chickpeas rinsed and drained
- 4 tablespoons olive oil divided
- Serving suggestions see note 1
Hot Honey Mustard Sauce
- 2 tablespoons Dijon-style mustard
- 2 tablespoons honey
- 1/4 cup olive oil or vegetable oil
- 1/4 teaspoon red pepper flakes
- 1 tablespoon water
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 425°F. Set out a very large pan (I use a 15×21-inch pan) or 2 smaller sheet pans (see note 2). Prepare the seasoning mix by combining the paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl and stirring together. (I add 3/4 tsp salt and 1/4 tsp pepper, but add to your preference.) Set aside.
- Peel sweet potatoes and cut them into chunks. (I cut the sweet potato into discs and each disc into 1-inch pieces.) Trim green beans and cut in half. Rinse and drain chickpeas and thoroughly dry (I like to dry in a salad spinner).
- Place prepared sweet potatoes on the sheet pan. Add two tablespoons olive oil (25g) and half the seasoning mix (just eyeball it). Toss to evenly coat all the potatoes; space out the potatoes so they don’t overlap (the more room they have, the better they will roast) and bake for 15 minutes in preheated oven.
- Remove from oven and flip/stir the sweet potatoes around and move to one side of the tray. On the other side, add chickpeas, green beans, and remaining 2 tablespoons (25g) oil and remaining seasoning. Toss together and space everything out to have plenty of room to roast. Return to oven and bake another 15–20 minutes or until vegetables are crisp tender. Remove from oven and toss everything once more. Taste and add more salt if needed.
- Meanwhile, prepare the sauce: Add all sauce ingredients to a small blender, season to taste with salt and pepper (I add 1/2 tsp salt and 1/8 tsp pepper), and blend until smooth. (Make sure the honey doesn’t pool at the bottom; stir and reblend if needed). Transfer to a mason jar and place in the fridge while waiting on veggies.
- Thinly slice (ribbon) the baby spinach and add to 4 bowls (add as much/little spinach as you’d like). Microwave quinoa according to package directions and divide it equally among the bowls. Drizzle a touch of dressing into each bowl and give it a quick toss. Divide roasted veggies equally among the bowls. Thinly slice or chop the avocado and add in equal parts to each bowl. Ribbon the fresh basil and add on top (to taste). Drizzle the sauce over each bowl (as much or as little as you’d like—there will likely be extra!) Enjoy!
Video
Recipe Notes
Note 1: Serving suggestions: baby spinach, 1 large ripe avocado, 1 (8-oz.) packet quinoa, fresh basil. Microwaveable quinoa is already cooked and just needs to be heated, so it makes a super quick base for this recipe. Alternatively, use leftover cooked quinoa. I love adding a ripe avocado and fresh basil to these bowls—the perfect finishing touch, but both are optional.
Note 2: Use a large sheet pan. The more space the vegetables have (the less crowded), the better and the quicker they roast. When vegetables overlap on a sheet pan, they steam instead of roast. This greatly affects the end taste/texture. I use this 15×21-inch sheet pan and can’t recommend it enough. If you aren’t using a large sheet pan, roast times will likely be longer.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Keep the sauce separate for the freshest flavors and textures.
Nutrition
Serving: 1serving | Calories: 457kcal | Carbohydrates: 41.2g | Protein: 8.6g | Fat: 30.1g | Sodium: 566.5mg | Fiber: 10.2g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! The honey mustard dressing is so good and the combination of flavours and textures from the veg and seasoning is perfect.
I’m so thrilled to hear this! Thanks Erin!
Chelsea, I’m looking for healthy recipes’ for my mom but she can’t have spicy food. Can you recommend an alternative to your hot honey mustard? I’d be ever so grateful.
Christine
Hey Christine! I recommend the dijonnaise in this recipe: https://www.chelseasmessyapron.com/sausage-potatoes-cabbage/. Hope this helps! Thanks for your comment!
Made this for dinner last night! It was a hit and sooo good! The honey mustard dressing was amazing. I didn’t have a can of chick peas so I used black eyed peas and they worked great. It was nice to have a meatless dinner that completely filled us up. Thank you for this recipe!!
Yum!! So glad you enjoyed! Thanks! 🙂
99% of the time when I make recipes I find through online food blogs I don’t comment or engage with the blog/author about it. This time, however, I did want to leave a comment just to say that this is literally one of the MOST BOMB RECIPES I have made in a LONG time. This is new favorite of mine. So thanks.
I am so thrilled to hear this! Thank you so much Ryan! 🙂
Chelsea thank you again!! Really though. I have been trying to cut so much meat out of our diet. I just feel guilty every time i see the chicken trucks heading to the processing plant every day. Makes me cry. My husband hates this idea and wants meat all the time but he actually liked this meal and I loved it. So happy to be finding good meals without meat and no pasta. You are a gift!
PS for whatever reason i didnt have honey so i subbed with 100% natural maple syrup and was still great!
You are so kind! I am so thrilled to hear how much you enjoyed these Nourish Bowls! We are always trying to have more meatless meals and this one is a fave! Thanks! 🙂