Description

This vibrant Glow Bowl recipe features perfectly roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas, all brought together with a creamy, tangy tahini yogurt sauce. It’s a nutritious, flavorful dinner option packed with wholesome vegetables and plant-based protein, easy to prepare with simple roasting and blending techniques.

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, drained and rinsed (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, any fat content works)
¼ cup tahini
1 large lemon, juiced (about ¼ cup 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)

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Instructions

Roast Carrots and Cauliflower: Preheat the 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. Spread the cauliflower and carrots in a single layer on the sheet pan. Drizzle with olive oil and sprinkle garlic powder, oregano, paprika, cumin, salt, and pepper evenly over the vegetables. Toss to coat thoroughly. Roast in the preheated oven for 25 to 30 minutes.
Add Lemon and Parsley, Continue Roasting: Remove the baking sheet from the oven. Drizzle the lemon juice over the vegetables and sprinkle the chopped parsley if using. Return the sheet to the oven and roast for an additional 5 to 10 minutes, or until the cauliflower is golden brown and tender. Oven times may vary so check for desired doneness.
Roast Chickpeas and Sweet Potatoes: While the vegetables roast, prepare another rimmed baking sheet lined with parchment paper. Rinse and drain the chickpeas, removing any loose skins with a paper towel or cloth. In a medium bowl, toss the chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper until well coated. Spread the chickpeas on one half of the baking sheet in a single layer.
Add Sweet Potatoes and Roast: Dice the sweet potato into cubes and place them on the other half of the baking sheet. Drizzle with olive oil and sprinkle salt and pepper. Toss lightly to coat. Roast the chickpeas and sweet potatoes in the oven on the middle rack for 20 to 28 minutes, tossing halfway through, until the sweet potatoes are tender and chickpeas crispy. Oven times may vary.
Prepare Tahini Yogurt Sauce: While the veggies roast, add tahini, Greek yogurt, lemon juice, olive oil, garlic, cumin, and salt to a food processor or blender. Blend for about 60 seconds until smooth and creamy. If a thinner consistency is preferred, add water one tablespoon at a time and blend again until desired texture is achieved.
Assemble the Bowl: In serving bowls, add a base of arugula or preferred greens if desired. Spoon the tahini yogurt sauce over the greens. Top with roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas. Add any desired toppings like additional herbs, seeds, or nuts, and a fresh squeeze of lemon juice. Serve immediately and enjoy!

Notes

Oven temperatures can vary, so keep an eye on the vegetables to prevent burning.
Removing the chickpea skins helps make them crispier when roasted.
The tahini yogurt sauce can be adjusted in thickness by adding water gradually.
For a vegan option, use plant-based yogurt instead of Greek yogurt.
Any greens such as spinach, kale, or mixed salad leaves can be used instead of arugula.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: American