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Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce

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This nourishing glow bowl features roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas topped with a creamy tahini yogurt sauce. It’s a colorful, satisfying vegetarian meal packed with flavor, fiber, and plant-based protein.

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)

1/2 tsp garlic powder

1 tsp oregano

1 tsp paprika

1 tsp ground cumin

1/2 tsp salt (more to taste)

1/4 tsp ground black pepper

1/2 large lemon, juiced (about 2 Tbsp)

1/4 cup fresh parsley, chopped (optional)

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

1 sweet potato, diced

2 Tbsp extra virgin olive oil

1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp garlic powder

1/2 tsp salt (more to taste)

1/5 tsp ground black pepper (more to taste)

1 cup Greek yogurt (or plant-based yogurt)

1/4 cup tahini

1 large lemon, juiced (about 1/4 cup lemon juice)

2 Tbsp extra virgin olive oil

1 clove garlic

1/2 tsp ground cumin

1/2 tsp salt

Arugula or greens of choice (optional)

Toppings of choice such as avocado, seeds, feta, or pickled onions (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. Spread the cauliflower florets and sliced carrots on the baking sheet. Toss with olive oil, garlic powder, oregano, paprika, cumin, salt, and black pepper. Roast for 25–30 minutes.
  3. Remove the vegetables from the oven, drizzle with lemon juice, and sprinkle with chopped parsley if using. Return to the oven and roast for another 5–10 minutes until the cauliflower is golden.
  4. Meanwhile, line another baking sheet with parchment paper. Rinse and drain the chickpeas and dry them thoroughly with a paper towel.
  5. Toss the chickpeas in a bowl with olive oil, cumin, paprika, garlic powder, salt, and pepper.
  6. Spread the chickpeas on half of the baking sheet. Place the diced sweet potato on the other half, drizzle with olive oil, and season with salt and pepper.
  7. Roast for 20–28 minutes until the chickpeas are slightly crisp and the sweet potatoes are tender.
  8. Prepare the sauce by adding Greek yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt to a blender or food processor. Blend for about 60 seconds until smooth.
  9. If the sauce is too thick, add water one tablespoon at a time until the desired consistency is reached.
  10. To assemble the bowls, spread the tahini yogurt sauce in a bowl. Top with greens, roasted sweet potatoes, cauliflower, carrots, and chickpeas. Add optional toppings and finish with a squeeze of lemon.

Notes

  • Use plant-based yogurt instead of Greek yogurt to make the recipe fully vegan.
  • Add grains such as quinoa, brown rice, couscous, or farro for a heartier meal.
  • Other vegetables like broccoli, Brussels sprouts, zucchini, or bell peppers can be used instead of cauliflower and carrots.
  • For extra protein, add roasted tofu, tempeh, or grilled chicken.
  • Store roasted vegetables, chickpeas, and sauce separately in airtight containers in the refrigerator for up to 4 days.
  • Reheat vegetables and chickpeas in the oven at 350°F (175°C) for about 10 minutes or in a skillet over medium heat.
  • If the tahini yogurt sauce thickens in the refrigerator, stir in a small splash of water or lemon juice before serving.

Nutrition

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