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Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce

Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce

This Glow Bowl recipe features roasted cauliflower, carrots, and chickpeas topped with a creamy tahini yogurt sauce for optimal flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

  • Kitchen knife
  • cutting board
  • Baking sheets
  • Parchment paper

Ingredients
  

For Roasted Carrots and Cauliflower

  • 1 head cauliflower, cut into florets or 12 oz precut cauliflower florets
  • 3 large carrots, cut into round pieces
  • 2 tablespoon extra virgin olive oil more as needed
  • ½ teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon salt more to taste
  • ¼ teaspoon ground black pepper
  • ½ large lemon, juiced about 2 Tbsp
  • ¼ cup fresh parsley, chopped optional

For Roasted Chickpeas and Sweet Potatoes

  • 1 can chickpeas also known as garbanzo beans (15.5 oz-16 oz)
  • 1 sweet potato, diced
  • 2 tablespoon extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt more to taste
  • ⅕ teaspoon ground black pepper more to taste

For Tahini Yogurt Sauce

  • 1 cup greek yogurt or plant-based yogurt
  • ¼ cup tahini
  • 1 large lemon, juiced about ¼ cup of lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon salt

For the Bowl

  • arugula or greens of choice optional
  • toppings of choice optional

Instructions
 

For Roasted Carrots and Cauliflower

  • Preheat oven to 425℉/220°C. Chop the carrots and cauliflower into bite-sized pieces. Line a rimmed baking sheet with parchment paper and spray with oil. Add the cauliflower and carrots in a single layer on the sheet pan and coat with oil and spice mix.
  • Cook veggies in the preheated oven for 25-30 minutes. Remove from the oven and add the lemon juice and parsley. Put veggies back in the oven and cook for another 5-10 minutes or until the cauliflower is golden brown.

For Roasted Chickpeas and Sweet Potatoes

  • Line another rimmed baking sheet with parchment paper. Rinse and drain the chickpeas and dry them with a paper towel or dish cloth. Discard the chickpea skins that come loose.
  • In a medium bowl, toss the chickpeas with extra virgin olive oil and spice blend including salt, pepper, cumin, paprika, and garlic powder until well coated. Place the chickpeas on half of a large baking sheet in a single layer, leaving space for the sweet potatoes.
  • Dice sweet potatoes and add to the baking sheet. Add oil and salt and pepper on top. Roast in the preheated oven on the middle rack for 20-28 minutes.

For Tahini Yogurt Sauce

  • Add the tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt to a food processor or blender. Blend for ~60 seconds or until smooth.
  • If you prefer a thinner tahini sauce, add a tablespoon of water at a time until it gets to the consistency you prefer.

Assemble the Bowl

  • Add the tahini yogurt sauce to a dish and top with arugula, sweet potatoes, cauliflower and carrots, and roasted chickpeas. Add your favorite toppings and a squeeze of lemon. Enjoy!

Notes

Store Roasted Vegetables & Tahini Yogurt Sauce in separate containers in the fridge for up to 4-5 days. Store roasted chickpeas in an airtight container or small jar at room temperature with lid loosened for up to 7 days.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 400mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 70mgCalcium: 150mgIron: 3mg
Keyword Glow Bowl, Healthy Dinner, meal prep, Roasted Veggies, Tahini Yogurt Sauce, Vegetarian
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