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Glow Bowl

This vibrant Glow Bowl packed with roasted veggies and creamy tahini yogurt sauce is healthy, filling, and easy to make, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

Roasted Veggies
  • 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
  • 3 large carrots, cut into round pieces
  • 1 can chickpeas (15.5 oz-16 oz), rinsed and dried
  • 1 large sweet potato, diced
Spices & Seasoning
  • 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)
Tahini Yogurt Sauce
  • 1 cup Greek yogurt (or plant-based yogurt)
  • ¼ cup tahini
  • 1 large lemon, juiced (about ¼ cup)
  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic
  • ½ tsp ground cumin
  • ½ tsp salt
Assembly
  • Arugula (or greens of choice, optional)
  • Toppings of choice (optional)

Method
 

Roasted Carrots and Cauliflower
  1. Preheat your oven to 425℉/220°C. Chop the veggies into bite-sized pieces.
  2. Line a rimmed baking sheet with parchment paper and spray it with oil. Toss the cauliflower and carrots on the sheet, coating them with oil and spices. Roast for 25-30 minutes.
  3. Once they’re golden brown, splash some lemon juice and toss in the parsley before giving them another roast for 5-10 minutes.
Roasted Chickpeas and Sweet Potatoes
  1. Simultaneously, line another baking sheet with parchment. Rinse and dry the chickpeas, discarding any loose skins.
  2. In a bowl, coat chickpeas in olive oil and spices. Add them to one side of the baking sheet and toss the diced sweet potatoes on the other side. Roast for 20-28 minutes.
Tahini Yogurt Sauce
  1. While those veggies are getting cozy in the oven, blend up the tahini dressing! Combine tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor and blend until smooth. Add a splash of water to thin if desired.
Assemble the Bowl
  1. Grab a bowl (or plate), smear some tahini sauce on the bottom, and pile on the roasted veggie goodness. Sprinkle some greens and your favorite toppings on top. A final squeeze of lemon will make it pop!

Notes

Leftovers can be stored separately in airtight containers in the fridge for about 3-5 days. Reheat veggies in the oven or microwave before serving. Customize your veggies and spices as desired.