Description
This colorful Glow Bowl features roasted cauliflower, carrots, sweet potato, and crispy chickpeas, all topped with a creamy tahini yogurt sauce. Packed with plant-based protein, fiber, and heart-healthy fats—perfect for a vibrant and nourishing meal.
Ingredients
For Roasted Carrots and Cauliflower:
- 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
- 3 large carrots, cut into round pieces
- 2 tablespoons extra virgin olive oil, more as needed
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt, more to taste
- ¼ teaspoon ground black pepper
- ½ large lemon, juiced (about 2 Tbsp)
- ¼ cup fresh parsley, chopped (optional)
For Roasted Chickpeas and Sweet Potatoes:
- 1 can (15.5–16 oz) chickpeas, rinsed and drained
- 1 sweet potato, diced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt, more to taste
- ⅕ teaspoon ground black pepper, more to taste
For Tahini Yogurt Sauce:
- 1 cup Greek yogurt (or plant-based yogurt)
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
For the Bowl:
- Arugula or greens of choice (optional)
- Toppings of choice (optional)
Instructions
1. Preheat oven to 425℉ (220°C). Chop carrots and cauliflower into bite-sized pieces. Line a baking sheet with parchment paper and lightly spray with oil. Toss cauliflower and carrots with olive oil and spices. Roast for 25–30 minutes, remove and toss with lemon juice and parsley. Return to oven for another 5–10 minutes until golden.
2. Line a second baking sheet with parchment paper. Rinse and dry chickpeas thoroughly, discarding any loose skins. Toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread in a single layer on half the baking sheet.
3. Add diced sweet potatoes to the other half. Drizzle with olive oil, salt, and pepper. Roast both for 20–28 minutes, until crispy and tender.
4. Make tahini yogurt sauce by blending yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender until smooth. Add water if a thinner consistency is desired.
5. Assemble the bowl by layering greens (if using), roasted cauliflower and carrots, sweet potatoes, and chickpeas. Drizzle with tahini yogurt sauce and add desired toppings. Serve with extra lemon juice if desired.
Notes
Prep vegetables in advance to save time.
Use pre-cut veggies to speed up the process.
Store roasted vegetables and sauce separately in the fridge for up to 4–5 days.
Keep chickpeas at room temperature in a loose-lid container for up to 7 days to maintain crispiness.
Customize toppings with avocado, hemp seeds, or microgreens for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 7g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg