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Creamy Tahini (Pantry) Nourish Bowl

Creamy Tahini Pantry and Freezer Nourish Bowl

What is it about a perfectly crafted, visually appealing nourish bowl that makes it so much more enjoyable to eat? Vegetables, proteins, herbs, etc, all arranged in just the right way to play on our senses.

This is where nourish bowls thrive. Nourish bowls are pretty. Really pretty.

To be honest, I rarely take the time to make my food look good.  To be more honest, I eat like a savage 99% of the time. My food is not always pretty, but it’s always yummy. And always in a bowl. I’ve said it before and I’ll say it again, but bowls are a dream. And great for shoveling in food.

I believe the idea of a nourish bowl is really just a clever way to make things like salads sexier. It’s kind of how marketers use bright and fun packaging with huge words like GLUTEN FREE and KETO to make it look fun and exciting and therefore more necessary that we purchase it. Even if what’s inside is crap. Luckily, the nourish bowl is not sneaky like that. It has nothing to hide. It looks good, tastes good, and is good for you.

Nourish Bowls have gained popularity over the last few years. The idea of the nourish bowl is exactly as its name implies. It’s a bowl of nourishment. A pretty name for a pretty bowl of food that can be customized to your liking. It follows a simple formula, layers in various components, and allows for some added flair and customization. Voila. Nourish bowl.

You know I’m all about cooking from components. I like ease. I like knowing I have the basics ready to rock to throw together and create a healthy meal. And for me, the nourish bowl is a great example of components coming together to form that beautiful end product. When I meal prep components, I’m setting the stage for a future nourish bowl during the week.

Which brings me to what I want to share today. The Pantry and Freezer Nourish Bowl.

Today I’m adding a layer to the nourish bowl but highlighting the power of pantry and freezer staples. Using some fresh, some frozen, some pantry, and some prepped elements, I’m going to show you how to turn it all into a beautiful bowl. And to make things even easier, I’m going to also use my favorite grocery store sauces and dressings to make this glorious, nourishing bowl come to life even faster.

Before I get to the specific “recipe” (that’s a generous term for the meal shared below), let’s talk about the formula to building the nourish bowl.

Here is my version of the nourish bowl formula:

Base + protein + veggies & add ins + sauce = Nourish Bowl


Greens + leftover (or rotisserie) chicken + roasted sweet potatoes, peppers, avocado + Primal Kitchen Chipotle Ranch Dressing = Nourish Bowl.

Now. Let’s take this formula, use mostly pantry and freezer items, and build our bowls.

Let’s begin.

Step 1. Pick your base. Options: Mixed greens, rice, lentils, quinoa, cauliflower rice, or a mix of all. *Bonus points if you have microwavable rice or lentil packets.

Step 2. Get your protein source. Options: Prepped crockpot chicken, ground beef, frozen seafood. Sometimes It’s already cooked, sometimes I’ll grab a rotisserie chicken on my way home, other times I’ll cook it fresh that night.

Step 3. Chop up, thaw, gather your add-ins. Options: Roasted vegetables like sweet potatoes, carrots, brussel sprouts. Pantry items like canned beans, nuts, seeds, sundried tomatoes. Freezer items like peas, mixed peppers, broccoli, stir fry veggies.

Step 4. Choose a sauce. Options: Vinegars, mustard, salsa. Or Primal Kitchen anything. A new favorite is this tahini dressing.

Time to arrange, layer, drizzle, and dig in.

Here are some tips and tricks that I do:

Tip #1 Dress your base in something acid or vinegary first. I always toss my greens with a little something before I add everything else. I’ll toss with a little balsamic or apple cider vinegar and some salt and pepper. Or a little lemon juice. Or some coconut aminos. Just a little bit, maybe a tablespoon, to give it a little zing.

Tip #2 Mix fresh with pre-cooked or frozen. For example, I’ll have my base of fresh greens, and then I’ll cook some frozen thawed veggies with fresh onions or peppers on the stove top. Add thawed veggies with some fresh to a skillet with olive, salt, pepper, and some garlic and let it cook. Now they have a bit more life and will add another layer of flavor to your bowl.

Tip #3 Think about your senses. Color. Texture. It adds excitement and it ill make it taste better. It just will. Add something crunchy like nuts or seeds. If your bowl is all green or kind of dull, think of pops of colors from red peppers, tomatoes, sun dried tomatoes (pantry item), roasted butternut squash or carrots.

Don’t overthink your nourish bowl.

More food, less recipes.

A nourish bowl, in my opinion, is about food. It is not complicated. Let the sauce you have or the protein you have cooked lead the way. Have a random jar of salsa you need to use up? Make a Mexican inspired bowl. Barbecue sauce? Yum. Want something more classic? Balsamic vinegar with a little Dijon, or regular yellow, mustard is a lovely combination. Whisk in some olive oil, salt and pepper, and you have a very good sauce that is perfect for a lot of different dishes.

Use what you have on hand and trust that it will taste good! You can do this. Nourish bowls will quickly become your new favorite meal to throw together. Base, protein, veggies, healthy fats, and your favorite sauce. Nourishment. Enjoy!

Creamy Tahini Pantry Nourish Bowl

A fast and healthy nourish bowl made using a lot of pantry and freezer staples.
Prep Time 20 mins
Cook Time 10 mins
Course bowl, Main Course
Cuisine American
Servings 1


  • 4 oz Cooked chicken breast Prepped from the weekend or shredded from a rotisserie chicken
  • 2-3 cups mixed greens of choice
  • 1/2 cup cooked quinoa or rice I used a precooked packet
  • 1/3 cup sliced yellow squash
  • 2 tbsp diced or sliced onion
  • 1 garlic clove, minced
  • 1/2 cup roasted sweet potato, diced
  • 1/3 cup drained, rinsed garbanzo beans
  • 2 tbsp sundried tomatoes
  • 2 tbsp roasted pumpkin seeds
  • 1/2 cup thawed frozen peas
  • 1/2 cup thawed frozen mixed peppers
  • 2-3 tbsp Cava Tahini Herb dressing
  • 1 tbsp Balsamic vinegar optional, add it to greens before assembling bowl


  • Heat up a skillet with a little olive oil and saute your onions and zuchinni with a little salt and pepper
  • Add in your minced garlic and let it all get fragrant
  • Pour in your thawed peas and peppers. Let this all cook down together to warm through and get some color. Add more salt and pepper as needed.
  • In a bowl, add your greens and toss with a little balsamic vinegar, salt and pepper. (optional, but it gives a nice zing to the dish!)
  • Time to pile on your goods. Add cooked chicken (reheated if you prefer), cooked rice, roasted sweet potatoes, beans, sundried tomatoes, and sauteed veggies. Arrange nicely for the eye appeal.
  • Drizzle over the creamy tahini dressing and enjoy!


This is a joke of a recipe. It can truly be customized to your liking and whatever you have on hand! The measurements are very eye-balled. Go with your gut and remember - more food less recipes!
Keyword Chicken, greens, sweet potatoes, tahini


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