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Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce

Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce
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Indulge in a vibrant and nutritious Glow Bowl featuring Roasted Veggies and a creamy Tahini Yogurt Sauce. This delightful meal combines perfectly roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas, all drizzled with a luscious tahini dressing. Whether you’re serving it for dinner or enjoying it as a healthy lunch option, this glow bowl is versatile and customizable to suit your taste. With a rich blend of flavors and textures, it’s sure to impress anyone at the table. Get ready to savor a wholesome dish that’s not only easy to make but also perfect for meal prep!

Ingredients

Scale
  • 1 head cauliflower, cut into 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, also known as garbanzo beans (15.5 oz-16 oz)
  • 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
  • 1 cup Greek yogurt (or plant-based yogurt; any fat content works)
  • ¼ cup tahini
  • 1 large lemon, juiced (about ¼ cup of 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

  1. Preheat 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 with oil. Add the cauliflower and carrots in a single layer on the sheet pan, coating them with oil and spices. Roast in the preheated oven for 25–30 minutes. Remove from oven, then add lemon juice and parsley. Return veggies to oven for another 5–10 minutes until golden brown.
  2. At the same time, line another baking sheet with parchment paper. Rinse, drain, and dry chickpeas with a paper towel. Discard loose skins. Toss chickpeas in a bowl with olive oil, cumin, paprika, garlic powder, salt, and pepper until well coated. Spread chickpeas on one half of the baking sheet; add diced sweet potatoes on the other half. Drizzle with oil, salt, and pepper. Roast in the middle rack for 20–28 minutes.
  3. While veggies roast, make the tahini dressing by adding tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt to a food processor or blender. Blend for about 60 seconds until smooth. If desired consistency is thinner, add water one tablespoon at a time until preferred.
  4. To assemble the bowl, add tahini yogurt sauce to your dish first. Top with arugula if using, followed by sweet potatoes, roasted cauliflower and carrots, along with roasted chickpeas. Add any additional toppings you enjoy along with a squeeze of lemon juice before serving.

Nutrition

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