Description
This vibrant Glow Bowl features a colorful medley of roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas, all drizzled with a creamy, tangy tahini yogurt sauce. Perfect as a nutritious and satisfying meal, it combines wholesome vegetables and protein-rich chickpeas with a flavorful blend of spices for an easy, wholesome bowl ready in under an hour.
Ingredients
Roasted Cauliflower and Carrots
- 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)
Roasted Chickpeas and Sweet Potatoes
- 1 can chickpeas (garbanzo beans), 15.5-16 oz, rinsed and dried
- 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)
Tahini Yogurt Sauce
- 1 cup Greek yogurt (or plant-based yogurt, any fat content)
- 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
To Serve
- Arugula or greens of choice (optional)
- Toppings of choice (optional)
Instructions
- Prepare Roasted Cauliflower and Carrots: Preheat the oven to 425°F (220°C). Chop the cauliflower and carrots into bite-sized pieces. Line a rimmed baking sheet with parchment paper and lightly spray or brush with oil. Arrange cauliflower and carrots in a single layer. Drizzle with 2 Tbsp olive oil and sprinkle garlic powder, oregano, paprika, ground cumin, salt, and black pepper. Toss well to coat all pieces evenly. Place the pan in the oven and roast for 25-30 minutes.
- Add Lemon and Parsley to Roasted Vegetables: Remove the baking sheet from the oven after initial roasting time. Drizzle the roasted vegetables with the juice of half a lemon and sprinkle with chopped fresh parsley if using. Return the pan to the oven and roast for an additional 5-10 minutes until the cauliflower is golden brown and slightly crispy.
- Prepare Roasted Chickpeas and Sweet Potatoes: On a separate rimmed baking sheet lined with parchment paper, spread rinsed and dried chickpeas on one half. Toss chickpeas with 2 Tbsp extra virgin olive oil, ground cumin, paprika, garlic powder, salt, and pepper until well coated. Add diced sweet potatoes to the other half of the baking sheet, drizzle with olive oil, and season with salt, pepper, and any remaining spices. Roast in the oven concurrently with the vegetables for 20-28 minutes until sweet potatoes are tender and chickpeas are crispy, stirring halfway through for even cooking.
- Make Tahini Yogurt Sauce: In a food processor or blender, combine Greek yogurt, tahini, lemon juice, olive oil, garlic clove, ground cumin, and salt. Blend for about 60 seconds until smooth and creamy. If desired, thin the sauce by adding water one tablespoon at a time until reaching preferred consistency.
- Assemble the Glow Bowl: In serving bowls, spread a generous amount of tahini yogurt sauce. Top with arugula or preferred greens. Add roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas. Finish with optional toppings of choice and an extra squeeze of lemon juice if desired. Serve immediately and enjoy!
Notes
- Cooking times may vary depending on oven performance; keep an eye to avoid over or under roasting.
- For a vegan option, substitute Greek yogurt with plant-based yogurt.
- Adjust seasoning amounts to taste, especially salt and spices.
- Parchment paper on baking sheets helps with easy cleanup and prevents sticking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
