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Natalia Nourishments

This creator shares recipes focusing on beans, showcasing their versatility in dishes like smoky black bean bowls and zesty green butterbean pasta. They also provide tutorials on preparing roast chicken, including spatchcocking and using leftovers in meals such as peanutty coconut noodles. Other recipes include comforting pasta dishes like leek and pancetta carbonara and creamy cavolo and ricotta linguine.

Where to find Natalia Nourishments

TikTok ·natsnourishments
Followers781K
Avg views57K
Engagement5.6%
Sourced from public data
Instagram ·natsnourishments
Followers1.5M
Avg views148K
Engagement5.1%
Sourced from public data

Stats updated April 2026 · Stats don't look quite right?

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What kind of content does Natalia Nourishments make?

Natalia Nourishments crafts vibrant, approachable recipes across TikTok and Instagram, with a particular flair for showcasing the humble bean in creative dishes like smoky black bean bowls. Her content also dives into mastering roast chicken, from spatchcocking techniques to ingenious leftover transformations. Brands will appreciate Natalia's engaging tutorials and her knack for making comforting, delicious meals accessible to a broad audience.

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This is the sixth and final episode (for now) of my bean series! Harissa chickpeas, charred cauliflower, tahini, pomegranate, pickled onions and parsley. A delightful combination!! Ingredients: 700g chickpeas 1/2 a red onion 3 cloves of garlic 1 tbsp tomato paste 2 tsp harissa paste Salt & pepper Tahini drizzle: 2 tbsp tahini Half a lemon, juiced Salt 2-5 tbsp water to loosen 1 small cauliflower Handful of: Pomegranate seeds Parsley Picked onions Method: Dice onion and mince garlic. Heat oil in a large pan and fry onions until translucent, about 5 minutes. Add in garlic, tomato paste and harissa, cook for another minute or so. Pour in chickpeas and bring to a boil. Reduce to simmer for 10 minutes whilst making the tahini. Quarter the cauliflower and fry it flat side down on both sides for a few minutes to get some colour on it before chucking the whole lot in the oven at 190 for 10-15 minutes. Mix together all tahini ingredients, you want a thick dropping consistency. Drizzle this straight over the chickpea, top with the cauliflower and a sprinkle of the pomegranate seeds, parsley and pickled onions! and enjoy with some good bread!
Welcome to episode 4 of my series BEANS. This is a real favourite of mine, it really celebrates simplicity which is my favourite way to eat. Just good ingredients fragrant flavour and a good piece of bread to go with it. This is inspired by the Tuscan Fagioli e Olio but with added roasted squash on top which compliments it beautifully if you ask me Ingredients: 1 jar of white beans 1/2 a butternut squash 3 sprigs of sage 175ml dry white wine 5 large cloves of garlic Olive oil, salt and pepper Method: Preheat the oven to 200C. Chop your squash, I leave the skin on but you dont have to. Drizzle with olive oil and roast in the oven for 40 minutes until caramelising around the edges. Meanwhile, take the sage leaves off one of the sprigs and gently fry in olive oil until crisp. Remove and set on paper towel. Fry the diced shallots in the oil for a couple minutes. Mince the garlic and add to the pan and fry for a minute or so before adding in the white wine. Once that has sizzled for a minute or two add in the beans with all their juices. Throw in two sprigs of sage and simmer until thick. Once thickened, remove the sage leaves and top with roasted squash, lots of olive oil and salt and pepper
Welcome back to episode 5 of my series BEANS. This is an all in one traybake number thats ideal for a midweek dinner and it’s the perfect gateway recipe to get someone who doesn’t usually eat beans, to eat beans. A romesco chickpea, potato and onion traybake topped with a buttery, herby spatchcocked chicken. SO delicious. Ingredients: 1 whole chicken 2 jars of chickpeas 150g baby potatoes 2 red onions olive oil salt and pepper for the romesco: 1 jar of roasted red peppers handful of almonds (they should be blanched, mine weren’t, sue me) 1 tbsp red wine vinegar 1 garlic clove 30-50ml chicken stock salt and pepper squeeze of olive oil For the herby butter and salsa: 3 tbsp chopped fresh chives 3 tbsp chopped fresh parsley 3 tbsp chopped fresh basil 2 tbsp chopped capers 1 clove of garlic 1 red chilli, diced 1/2 a lemon, juiced 75g softened butter Method: Preheat the oven to 190C. Spatchcock the chicken, salt it heavily and set it aside (there’s a video further down my page showing how to do this). Meanwhile, drain and rinse the chickpeas and then pour into a baking tray. Add in halved potatoes and onion cut into rough half moon slices. Drizzle with olive oil and salt. In a blender, whizz up all the romesco ingredients and pour this over the chickpeas etc. mix well. Add all the herbs into a bowl along with capers, chilli and minced garlic. Mix well and then scoop out half the mixture and put it in another bowl. Top one bowl up with olive oil and the lemon juice and beat butter into the other one. Pat the chicken dry and spread the herby butter in and around the chicken and then lay it on top of the chickpeas. put the whole lot in the oven for about an hour. Once finished, serve with the herby salsa on top and enjoy!
Welcome to episode 4 of my series BEANS. This is a real favourite of mine, it really celebrates simplicity which is my favourite way to eat. Just good ingredients fragrant flavour and a good piece of bread to go with it. This is inspired by the Tuscan Fagioli e Olio but with added roasted squash on top which compliments it beautifully if you ask me Ingredients: 1 jar of white beans 1/2 a butternut squash 3 sprigs of sage 175ml dry white wine 5 large cloves of garlic Olive oil, salt and pepper Method: Preheat the oven to 200C. Chop your squash, I leave the skin on but you dont have to. Drizzle with olive oil and roast in the oven for 40 minutes until caramelising around the edges. Meanwhile, take the sage leaves off one of the sprigs and gently fry in olive oil until crisp. Remove and set on paper towel. Fry the diced shallots in the oil for a couple minutes. Mince the garlic and add to the pan and fry for a minute or so before adding in the white wine. Once that has sizzled for a minute or two add in the beans with all their juices. Throw in two sprigs of sage and simmer until thick. Once thickened, remove the sage leaves and top with roasted squash, lots of olive oil and salt and pepper

Who is Natalia Nourishments’s audience?

Natalia Nourishments' audience is likely comprised of home cooks and food enthusiasts in the UK seeking accessible, everyday meal inspiration. Their high engagement rates on both TikTok (5.63% ER) and Instagram (5.12% ER) significantly outperform platform benchmarks (TikTok ~3.0%, Instagram ~1.5%), indicating a highly receptive and active community. This suggests strong intent to discover, replicate, and share recipes, making them ideal for brands in the food, kitchenware, or grocery sectors looking for impactful collaborations.

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