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Glow Bowl : Roasted Veggie, Tahini Yogurt Sauce Recipe

Glow Bowl : Roasted Veggie, Tahini Yogurt Sauce Recipe
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★★★★★

4.7 from 11 reviews

This Glow Bowl is a vibrant and nutritious meal featuring roasted cauliflower, carrots, sweet potatoes, and chickpeas, all enhanced with a creamy tahini yogurt sauce. Perfectly spiced and loaded with fresh lemon juice and herbs, this recipe brings together wholesome ingredients for a delicious and satisfying bowl that’s both comforting and healthful.

Ingredients

Scale

Roasted Cauliflower and Carrots

  • 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)

Roasted Chickpeas and Sweet Potatoes

  • 1 can chickpeas (15.5–16 oz), rinsed, drained, and dried
  • 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)

Tahini Yogurt Sauce

  • 1 cup Greek yogurt (or plant-based yogurt, nonfat or any fat content)
  • ¼ cup tahini
  • 1 large lemon, juiced (about ¼ cup)
  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic
  • ½ tsp ground cumin
  • ½ tsp salt

Additional

  • Arugula or greens of choice (optional)
  • Toppings of choice (optional)

Instructions

  1. Roast Carrots and Cauliflower: Preheat your oven to 425℉ (220°C). Chop the carrots and cauliflower into bite-sized pieces. Line a rimmed baking sheet with parchment paper and lightly spray or brush with oil. Place the cauliflower and carrots in a single layer on the baking sheet, then coat evenly with 2 tablespoons olive oil and the spice mix consisting of ½ teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast for 25-30 minutes, then remove from the oven to drizzle with lemon juice and sprinkle with parsley. Return the vegetables to the oven and roast for another 5-10 minutes until the cauliflower is golden brown.
  2. Roast Chickpeas and Sweet Potatoes: While the first batch roasts, prepare another rimmed baking sheet lined with parchment paper. Rinse and drain chickpeas thoroughly and dry them well by patting with paper towels, discarding any loose skins. In a medium bowl, toss chickpeas with 2 tablespoons olive oil, ½ teaspoon ground cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, ½ teaspoon salt, and ⅕ teaspoon black pepper until evenly coated. Arrange chickpeas on one half of the baking sheet in a single layer. Dice sweet potatoes and toss with a bit of oil, salt, and pepper, then spread on the other half of the baking sheet. Roast on the middle rack for 20-28 minutes, turning halfway if desired, until crispy on the chickpeas and tender on the sweet potatoes.
  3. Make Tahini Yogurt Sauce: While the veggies roast, combine 1 cup Greek yogurt, ¼ cup tahini, juice of 1 large lemon (about ¼ cup), 2 tablespoons olive oil, 1 clove garlic, ½ teaspoon ground cumin, and ½ teaspoon salt in a food processor or blender. Blend until smooth, about 60 seconds. If a thinner consistency is preferred, add water one tablespoon at a time until desired texture is reached.
  4. Assemble the Glow Bowl: To assemble, spread a generous amount of tahini yogurt sauce on the bottom of your bowl. Layer with arugula or your choice of greens, followed by roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas. Add any additional toppings of your choice and finish with a squeeze of fresh lemon juice. Serve immediately and enjoy a nutritious, colorful, and flavorful meal.

Notes

  • Oven temperatures may vary, so adjust cooking times as needed to ensure vegetables are tender and golden.
  • Toss chickpeas well to achieve crispiness; drying them thoroughly before roasting helps.
  • You can substitute plant-based yogurt for a vegan or dairy-free option.
  • Add your favorite toppings such as pumpkin seeds, avocado slices, or fresh herbs for extra flavor and texture.
  • This recipe can be prepared ahead; store roasted vegetables and sauce separately and assemble before serving.

Nutrition

Keywords: glow bowl, roasted vegetables, tahini yogurt sauce, healthy bowl, vegetarian, Mediterranean, roasted chickpeas, sweet potato, cauliflower, carrot

Find it online: https://thefoodrecipe.com/glow-bowl-roasted-veggie-tahini-yogurt-sauce-recipe/