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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 nourishing Glow Bowl packed with roasted veggies and crispy chickpeas, drizzled with a creamy tahini yogurt sauce. This wholesome recipe is perfect for lunch or dinner, offering a delightful medley of flavors and textures that will keep you satisfied. The combination of roasted cauliflower, sweet potatoes, and carrots provides essential nutrients while the tahini yogurt sauce adds a zesty creaminess. Plus, it’s easily customizable to suit your preferences. Whether you’re enjoying a casual meal or hosting a gathering, this Glow Bowl is sure to impress!

Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 3 large carrots, cut into round pieces
  • 2 Tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp salt
  • 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
  • ⅕ tsp ground black pepper
  • 1 cup Greek yogurt (or plant-based yogurt)
  • 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 the oven to 425°F (220°C).
  2. Chop the carrots and cauliflower into bite-sized pieces. Line a baking sheet with parchment paper and spray with oil.
  3. Place the cauliflower and carrots in a single layer on the sheet pan. Coat them with olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper.
  4. Roast in the preheated oven for 25–30 minutes. Remove from the oven; add lemon juice and parsley. Return to the oven for another 5–10 minutes until golden brown.
  5. Line another baking sheet with parchment paper. Rinse and drain the chickpeas; dry them using a paper towel.
  6. Toss chickpeas in a bowl with olive oil, salt, pepper, cumin, paprika, and garlic powder until well coated. Spread chickpeas on half of the baking sheet in a single layer.
  7. Add diced sweet potatoes to the other half; drizzle with oil and sprinkle with salt and pepper. Roast in the oven on the middle rack for 20–28 minutes.
  8. While roasting your veggies, combine tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender. Blend for about 60 seconds until smooth.
  9. To assemble, add tahini yogurt sauce to each bowl. Top with arugula (if using), roasted sweet potatoes, carrots, cauliflower, and chickpeas. Finish off with your favorite toppings along with a squeeze of lemon juice.

Nutrition

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

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