The Ultimate Winter Nourish Bowl
Ultimate Winter Nourish Bowl- One bowl packed with fiber, protein and nourishing carbs. All topped with healthy fats from creamy avocado, pistachios and feta. This will become your go-to winter lunch.
When winter rolls around we all seem to crave warm nourishing meals. In most places of world, winter is frigid and dreary, making small things (like meal times) even more important. Eating foods that make us happy and give us that warm comforting feeling inside can really help boost our mental state during the winter months.
This quick and easy meal is filled with all of the ingredients your body needs to keep you feeling happy and healthy. Protein from chickpeas, complex carbs and TONS of fiber from roasted sweet potatoes and carrots and plenty of healthy fats from avocado and nuts. Bonus– the whole meal can be made on one pan! All you need after making this recipe is a good book (or cozy mystery movie), your favorite blanket and a warm beverage.
So, let’s get into it!
How to make the ultimate winter nourish bowl
Gather the ingredients
Chickpeas- I like to use chickpeas or cannellini beans for this recipe. Canned beans work fine; just be sure to rinse them before eating.
Sweet potato
Baby carrots- If you don’t have baby carrots on hand, feel free to chop up large carrots and use them instead. It’s all the same.
Broccoli- I like to sneak in greens where I can and roasting is a great place to do that! I used baby broccoli this time because that is what I had on hand.
Salt + pepper
Smoked paprika- One of the key flavors in making this dish taste “warm”.
Garlic powder
Turmeric- This is optional but I highly recommend. Possible benefits have been shown that turmeric can be helpful for inflammation and brain health. Sign me up!
Turmeric is best absorbed in our body with a “booster”. Using black pepper on the veggies will help your body “boost” the absorption of the turmeric much easier.
For topping- Avocado, pistachios, feta cheese, pomegranate seeds, cherry tomatoes and balsamic glaze.
Start by chopping the sweet potato into half moons. Toss the sweet potatoes onto a sheet pan along with the carrots, rinsed chick peas and broccoli. Drizzle the veggies and beans with a little olive oil. Season the whole tray with salt and pepper, smoked paprika, garlic powder and turmeric if using.
Roast the tray at 425 for 15-20 minutes. Give the veggies a little stir at about the 10 minute mark to help everything brown evenly.
TIP: If you are lucky enough to have large oven space, you can meal prep this recipe by cooking more than one “bowl” at a time. Just double up the ingredients!
When you are ready to eat your nourish bowl, top with avocado, feta, pomegranate seeds, pistachios and tomatoes. I also like to drizzle a little balsamic glaze on top of the bowl. If you’re not a fan of balsamic glaze or prefer more of a savory flavor, try adding a couple tablespoons of good balsamic vinegar instead.
Variations
Change up the protein. On the roasting pan, add sliced chicken sausage instead of beans. I also like to add chopped cooked chicken to the bowl of veggies if I want a bigger protein boost than just beans.
Try different veggies. Any root vegetables would work well in this recipe. You could also swap broccoli for cauliflower or Brussels sprouts.
Don’t like pistachios? Try swapping for roasted chopped walnuts or pecans.
Make this nourish bowl your own! After all, winter is a time to cozy up with things you love.
Looking for more?
Quick Farro with Brussels Sprouts & White Beans
Before you go, if you make this winter nourish bowl, rate and/or comment down below. I’d love to hear what you think!
The Ultimate Winter Nourish Bowl
Ingredients
- 1/2 cup chickpeas
- 1 small sweet potato
- 1/2-1 cup baby carrots
- broccoli
- 3/4 tsp salt
- pepper
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp turmeric optional
- olive oil for drizzling veggies
For topping the bowl
- 1/2 avocado
- 2 tbsp salted pistachios chopped
- feta cheese
- cherry tomatoes
- pomegranate seeds
- red pepper flakes optional
- balsamic glaze drizzle
Instructions
- Preheat the oven to 425 degrees.
- Start by chopping the sweet potatoes into small rounds or half moons.
- Transfer the sweet potatoes to a roasting pan and add the baby carrots, broccoli and chickpeas. Drizzle a little olive oil over the veggies and beans and sprinkle on salt, pepper, smoked paprika, garlic powder and turmeric (if using). Toss to evenly coat.
- Roast in the oven for 15-20 minutes until the veggies are soft and golden brown. At about the 10 minute mark, toss the veggies and beans to help crisp them up.
- Once you are ready to serve, add the veggies and beans to a bowl and top with avocado, pistachios, feta cheese, tomatoes, pomegranate seeds and a drizzle of balsamic glaze. Sprinkle on red pepper flakes (if using).
