Glow Bowl with Roasted Vegetables, Chickpeas, and Tahini Yogurt Sauce Recipe
This Glow Bowl recipe features a vibrant, nutrient-packed combination of roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas, all enhanced with a zesty tahini yogurt sauce and fresh greens. Perfect for a wholesome, colorful meal that’s full of flavor and texture, this dish is easy to prepare and ideal for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Legumes
- 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)
Spices and Seasonings
- 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)
Oils and Fresh Herbs
- 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)
Sauce
- 1 cup Greek yogurt (or plant-based yogurt)
- ¼ cup tahini
- 1 clove garlic
- ½ tsp ground cumin
- ½ tsp salt
Instructions
- Roast Carrots and Cauliflower: Preheat your oven to 425°F (220°C). Chop the carrots and cauliflower into bite-sized pieces. Line a rimmed baking sheet with parchment paper and spray or lightly oil it. Spread the cauliflower and carrots in a single layer on the sheet. Drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle with garlic powder, oregano, paprika, cumin, salt, and black pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes. Remove, add the lemon juice and chopped parsley, then roast for another 5-10 minutes or until the cauliflower has a beautiful golden brown color.
- Roast Chickpeas and Sweet Potatoes: While the vegetables roast, prepare another rimmed baking sheet lined with parchment paper. Rinse and drain the chickpeas, drying them well with paper towels or a clean cloth, and discard any loose skins. In a bowl, toss the chickpeas with 2 tablespoons of extra virgin olive oil and a spice blend of cumin, paprika, garlic powder, salt, and black pepper until well coated. Spread the chickpeas in a single layer on one half of the baking sheet. On the other half, spread the diced sweet potatoes, toss with a bit of oil, salt, and pepper. Bake on the middle rack in the same preheated oven for 20-28 minutes until tender and crispy.
- Prepare Tahini Yogurt Sauce: While the roasting continues, add tahini, Greek yogurt, lemon juice, 2 tablespoons extra virgin olive oil, garlic, cumin, and salt into a food processor or blender. Blend for about 60 seconds until smooth and creamy. For a thinner consistency, add water one tablespoon at a time until desired texture is reached.
- Assemble the Glow Bowl: In serving bowls, spread a generous amount of the tahini yogurt sauce as a base. Layer with arugula or preferred greens if using, then arrange roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas on top. Add any additional toppings you love and finish with a fresh squeeze of lemon juice. Serve immediately and enjoy your vibrant, nourishing Glow Bowl!
Notes
- Oven temperatures and roasting times can vary, so keep an eye on the vegetables to avoid burning.
- For a vegan option, use plant-based yogurt instead of Greek yogurt in the tahini sauce.
- Feel free to substitute or add different fresh herbs or greens to your taste.
- Leftovers can be refrigerated for up to 3 days; reheat gently to preserve texture.
- If you prefer extra crispy chickpeas, bake them a bit longer, but watch carefully so they don’t burn.
Keywords: Glow bowl, roasted vegetables, cauliflower, carrots, chickpeas, sweet potatoes, tahini yogurt sauce, healthy bowl, Mediterranean recipe, vegetarian bowl
