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Glow Bowl Recipe with roasted vegetables and tahini sauce

Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce

A colorful and nutritious bowl with roasted cauliflower, carrots, sweet potatoes, crispy chickpeas, and a creamy tahini yogurt dressing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower cut into florets
  • 3 large carrots cut into round pieces
  • 2 tablespoons extra virgin olive oil for veggies
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt for veggies
  • ¼ teaspoon black pepper
  • 1 can chickpeas 15 oz, rinsed and dried
  • 1 large sweet potato diced
  • 2 tablespoons extra virgin olive oil for chickpeas
  • ½ teaspoon ground cumin for chickpeas
  • ½ teaspoon paprika for chickpeas
  • ½ teaspoon salt for chickpeas
  • 1 cup Greek yogurt
  • ¼ cup tahini
  • 1 large lemon juiced
  • 1 clove garlic
  • Arugula or greens optional for serving

Equipment

  • Kitchen knife
  • Cutting board
  • 2 baking sheets
  • Parchment paper
  • Food processor or blender

Method
 

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. Toss cauliflower and carrots with oil, paprika, cumin, garlic powder, salt, and pepper. Spread on one baking sheet.
  3. Toss dried chickpeas and diced sweet potato with oil, cumin, paprika, and salt. Spread on the second baking sheet.
  4. Roast vegetables for 25-35 minutes until tender and golden. Roast chickpeas and sweet potato for 20-25 minutes until crispy.
  5. Blend yogurt, tahini, lemon juice, garlic, and salt until smooth.
  6. Assemble bowls with greens, roasted veggies, chickpeas, and sauce.

Notes

Store roasted vegetables and sauce separately in the fridge for up to 5 days.