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Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce

Irresistible Glow Bowl Recipe: Roasted Veggies & Tahini Delight

This Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce features hearty roasted vegetables and a creamy sauce that brings vibrancy and nutrition to your meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Mediterranean, Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 head Cauliflower Provides bulk and a hearty texture; substitute with broccoli or Brussels sprouts.
  • 2 medium Carrots Adds natural sweetness; baby carrots can be used for quicker prep.
  • 2 tablespoons Extra Virgin Olive Oil Enhances flavor while aiding the roasting process.
  • 1 teaspoon Garlic Powder Deepens flavor; fresh garlic can be used for a more robust taste.
  • 1 teaspoon Oregano Infuses an aromatic note; try Italian seasoning as a substitute.
  • 1 teaspoon Paprika Brings mild heat; smoked paprika adds a different twist.
  • 1 teaspoon Ground Cumin Imparts a warm flavor; coriander serves as a nice substitute.
  • to taste Salt & Ground Black Pepper Essential for seasoning; adjust to preference.
  • 1 tablespoon Lemon Juice Adds brightness; lime works as an alternative.
  • 2 tablespoons Fresh Parsley Provides freshness; omit if not available.
For the Protein & Base
  • 1 can Chickpeas (Garbanzo Beans) Canned beans save time; dry beans can be soaked for freshness.
  • 1 large Sweet Potato Offers natural sweetness; regular potatoes can substitute.
  • 2 cups Arugula or Greens An optional base; spinach or mixed greens also work.
For the Tahini Yogurt Sauce
  • 1 cup Greek Yogurt Provides creaminess; plant-based yogurt can be used.
  • 3 tablespoons Tahini Gives depth; nut butters can be used for different flavor.
Toppings
  • to taste Favorite Toppings Personalize with nuts, seeds, or additional veggies.

Equipment

  • Baking sheet
  • Blender
  • Large Bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 425℉ (220°C). Chop the cauliflower and carrots into bite-sized pieces, then toss them in a bowl with olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper. Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until golden and tender, tossing halfway through. Drizzle fresh lemon juice over veggies and sprinkle with parsley before serving.
  2. While the veggies are roasting, prepare another baking sheet for the chickpeas and sweet potatoes. Drain and rinse the chickpeas, then pat them dry. Peel and chop the sweet potato into cubes. In a bowl, toss the chickpeas and sweet potatoes with olive oil, garlic powder, cumin, paprika, salt, and pepper. Roast for 20-28 minutes, shaking halfway through, until sweet potatoes are tender and chickpeas are crispy.
  3. In a blender, combine Greek yogurt, tahini, lemon juice, olive oil, garlic powder, cumin, and salt. Blend until smooth, adjusting thickness with water as necessary. Taste and tweak seasoning if needed.
  4. Layer arugula or greens at the bottom of each bowl. Top with roasted carrots, cauliflower, sweet potatoes, and crispy chickpeas. Drizzle tahini yogurt sauce over the bowl and sprinkle with your choice of toppings. Finish with a squeeze of lemon juice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 400mgPotassium: 800mgFiber: 12gSugar: 10gVitamin A: 15000IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in separate airtight containers for up to 4-5 days in the fridge. Reheat roasted vegetables and chickpeas in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness.

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