Name: Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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); 1 can chickpeas (15.5 oz – 16 oz), rinsed and drained; 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); 1 cup Greek yogurt (or plant-based yogurt); ¼ cup tahini; 1 large lemon, juiced (about ¼ cup 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)

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Introduction

This Glow Bowl is a vibrant, nourishing dish packed with roasted vegetables, crispy chickpeas, and a creamy tahini yogurt sauce. Perfect for a wholesome lunch or dinner, it’s both flavorful and satisfying.

A white plate holds a colorful salad with four layers: the bottom layer is a smooth, creamy white sauce spread evenly over the plate; next, fresh green leafy arugula forms a loose bed in the center; on top of the greens are bright orange roasted sweet potato cubes and slices; the final layer has golden brown roasted chickpeas and lightly charred cauliflower florets sprinkled with chopped green herbs. The plate sits on a white marbled surface with a beige cloth and fork nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 425℉ (220°C). Prepare the carrots and cauliflower by chopping them into bite-sized pieces. Line a rimmed baking sheet with parchment paper and lightly oil it. Spread the cauliflower and carrots in a single layer, then toss with 2 Tbsp olive oil, garlic powder, oregano, paprika, cumin, ½ tsp salt, and ¼ tsp black pepper. Roast for 25-30 minutes.
Step 2: Remove the baking sheet from the oven and drizzle the lemon juice over the vegetables. Sprinkle with fresh parsley if using. Return to the oven and roast for another 5-10 minutes or until the cauliflower is golden brown.
Step 3: While the first veggies roast, prepare another baking sheet with parchment paper. Rinse and drain the chickpeas, drying them well and removing any loose skins. In a bowl, toss chickpeas with 2 Tbsp olive oil, ½ tsp cumin, ½ tsp paprika, ¼ tsp garlic powder, ½ tsp salt, and ⅕ tsp black pepper until coated.
Step 4: Dice the sweet potato and add it to the baking sheet. Drizzle with olive oil and season with salt, pepper, and additional spices if desired. Spread chickpeas and sweet potatoes in a single layer on the sheet, leaving space between. Roast on the middle oven rack for 20-28 minutes until golden and tender.
Step 5: While the vegetables and chickpeas roast, prepare the tahini yogurt sauce. Combine Greek yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender. Blend until smooth, adding water a tablespoon at a time to reach desired consistency.
Step 6: To assemble the bowls, spread tahini yogurt sauce on the base. Top with arugula or greens if using, then add roasted sweet potatoes, cauliflower, carrots, and chickpeas. Finish with your favorite toppings and an extra squeeze of lemon. Enjoy!

Tips & Variations

Use plant-based yogurt for a vegan version of the tahini sauce.
Add your favorite seeds or nuts as toppings for extra crunch.
If you prefer a spicier dish, add a pinch of cayenne or chili powder to the roasting spices.
Swap arugula for spinach or kale depending on your preference.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat roasted vegetables and chickpeas in the oven or microwave until warmed through. Keep the tahini yogurt sauce chilled and stir before serving again.

How to Serve

The dish is served on a white plate with a base layer of creamy white sauce spread thinly across the bottom. On top of the sauce is a bed of fresh, dark green leafy arugula. The next layer features large chunks of bright orange roasted sweet potatoes mixed with round, golden-brown roasted chickpeas. Surrounding these are roasted cauliflower florets, slightly charred with a golden-brown crust, and sprinkled with small pieces of fresh green herbs. The mix of textures and warm colors stands out against the creamy white sauce and green leaves beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen cauliflower and carrots can be used but may release more moisture. Roast them until golden and slightly crispy for best results.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as written, just ensure any additional toppings or sides are gluten-free as well.