Name: Glow Bowl with Roasted Vegetables, Chickpeas, and Tahini Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets); 3 large carrots, cut into round pieces; 1 can chickpeas (15.5 oz – 16 oz), rinsed and drained; 1 sweet potato, diced; Arugula or greens of choice (optional); ½ tsp garlic powder; 1 tsp oregano; 1 tsp paprika; 1 tsp ground cumin; ½ tsp salt (plus more to taste); ¼ tsp ground black pepper (plus more to taste); ¼ tsp garlic powder (for chickpeas and sweet potatoes); 2 Tbsp extra virgin olive oil (plus 2 Tbsp more for chickpeas and sweet potatoes and 2 Tbsp for tahini sauce); ¼ cup fresh parsley, chopped (optional); ½ large lemon, juiced (about 2 Tbsp); 1 large lemon, juiced (about ¼ cup); 1 cup Greek yogurt (or plant-based yogurt); ¼ cup tahini; 1 clove garlic; ½ tsp ground cumin; ½ tsp salt

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Introduction

This Glow Bowl is a vibrant, nourishing meal packed with roasted vegetables, crunchy chickpeas, and a creamy tahini yogurt sauce. It’s a perfect combination of flavors and textures that will brighten up your lunch or dinner.

A white plate on a white marbled surface holds a vibrant salad arranged in three layers: the base layer is a smooth, creamy white sauce spread evenly across the plate, topped with a fresh layer of green arugula leaves creating a leafy bed. On top, scattered chunks of bright orange roasted sweet potato and slightly charred white cauliflower florets are mixed with golden-brown roasted chickpeas, sprinkled lightly with chopped green herbs for a fresh touch. A beige cloth and fork rest nearby, completing the simple, fresh presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
3 large carrots, cut into round pieces
2 Tbsp extra virgin olive oil (more as needed)
½ tsp garlic powder
1 tsp oregano
1 tsp paprika
1 tsp ground cumin
½ tsp salt (more to taste)
¼ tsp ground black pepper
½ large lemon, juiced (about 2 Tbsp)
¼ cup fresh parsley, chopped (optional)
1 can chickpeas (15.5 oz – 16 oz), rinsed and drained
1 sweet potato, diced
2 Tbsp extra virgin olive oil
½ tsp ground cumin
½ tsp paprika
¼ tsp garlic powder
½ tsp salt (more to taste)
⅕ tsp ground black pepper (more to taste)
1 cup Greek yogurt (or plant-based yogurt)
¼ cup tahini
1 large lemon, juiced (about ¼ cup lemon juice)
2 Tbsp extra virgin olive oil
1 clove garlic
½ tsp ground cumin
½ tsp salt
Arugula or greens of choice (optional)
Toppings of choice (optional)

Instructions

Step 1: Preheat the oven to 425℉ (220°C). Chop the carrots and cauliflower into bite-sized pieces. Line a rimmed baking sheet with parchment paper and spray or brush with oil. Spread the cauliflower and carrots in a single layer on the sheet. Toss them with 2 Tbsp olive oil, garlic powder, oregano, paprika, cumin, salt, and black pepper until well coated. Roast for 25-30 minutes.
Step 2: Remove the baking sheet from the oven, drizzle the vegetables with lemon juice and sprinkle with chopped parsley if using. Return to the oven and roast for another 5-10 minutes, or until the cauliflower is golden brown, adjusting time based on your oven’s heat.
Step 3: Meanwhile, prepare the chickpeas and sweet potatoes. Line another rimmed baking sheet with parchment paper. Rinse and drain the chickpeas, pat dry, and discard any loose skins. In a medium bowl, toss chickpeas with 2 Tbsp olive oil, cumin, paprika, garlic powder, salt, and pepper until coated.
Step 4: Place the chickpeas on half of the baking sheet in a single layer. Add the diced sweet potatoes to the other half and toss with oil, salt, and pepper. Roast both for 20-28 minutes, or until tender and crispy.
Step 5: While the vegetables roast, make the tahini yogurt sauce. Combine tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt in a blender or food processor. Blend until smooth, adding water a tablespoon at a time if you want a thinner consistency.
Step 6: To assemble, spread the tahini yogurt sauce in the base of your bowl. Top with arugula or greens, roasted sweet potatoes, cauliflower and carrots, and chickpeas. Add any additional toppings and a squeeze of lemon. Enjoy immediately.

Tips & Variations

Use fresh herbs like cilantro or dill instead of parsley for a different flavor.
Swap sweet potatoes with butternut squash or roasted beets to change up the texture and taste.
For a vegan version, use plant-based yogurt like coconut or almond yogurt in the tahini sauce.
To add crunch, sprinkle toasted seeds or nuts as a topping just before serving.

Storage

Store any leftover roasted vegetables, chickpeas, and tahini sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat vegetables and chickpeas in the oven or a skillet to retain their crispness. The tahini yogurt sauce is best served cold and can be stirred before serving if it thickens in the fridge.

How to Serve

A white plate holds a vibrant dish starting with a base layer of fresh green arugula leaves spread across, topped with a creamy, smooth white sauce that pools slightly around the edges. On top of the sauce sits a generous pile of roasted golden-brown chickpeas, charred light brown cauliflower florets with hints of orange seasoning, and chunky orange sweet potato pieces with lightly browned edges. Small bits of fresh green herbs are sprinkled over the roasted vegetables, adding a pop of color and freshness to the varied textures and warm tones. The presentation is close-up and detailed, highlighting the crispness and seasoning of the roasted ingredients against the smooth cream and leafy greens. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen cauliflower and carrots can be used, but be sure to thaw and pat them dry before roasting to avoid excess moisture and sogginess.

What can I substitute for tahini if I don’t have any?

You can substitute tahini with almond butter or sunflower seed butter for a similar creamy texture and nutty flavor, though the taste will be slightly different.