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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, sweet potato, and chickpeas topped with a creamy tahini yogurt sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 480 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 large 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, any fat content works
  • 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 baking sheet with parchment paper and spray with oil. Add vegetables and coat with oil and spices. Cook for 25-30 minutes.
  • After removing from oven, add lemon juice and parsley. Return to oven for an additional 5-10 minutes until golden brown.

For Roasted Chickpeas and Sweet Potatoes

  • Preheat another baking sheet. Rinse and drain chickpeas, dry them, and discard loose skins.
  • Toss chickpeas with olive oil and spice blend. Place on half of the baking sheet, leaving space for diced sweet potatoes. Roast for 20-28 minutes.

For Tahini Yogurt Sauce

  • Blend tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender for about 60 seconds until smooth. Adjust thickness with water if desired.

Assemble the Bowl

  • Add tahini yogurt sauce to a dish, then top with arugula, sweet potatoes, cauliflower, carrots, and roasted chickpeas. Add desired toppings and a squeeze of lemon.

Notes

Meal prep by chopping vegetables ahead of time. Store components separately in the fridge for optimal freshness.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 650mgPotassium: 700mgFiber: 15gSugar: 8gVitamin A: 250IUVitamin C: 60mgCalcium: 10mgIron: 20mg
Keyword Glow Bowl, healthy recipe, Roasted Veggie, Tahini Yogurt Sauce, Vegetarian
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