Name: Glow Bowl with Roasted Cauliflower, Carrots, Chickpeas, and Tahini Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
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); 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); 1 can chickpeas (garbanzo beans) 15.5-16 oz, rinsed and drained; 1 sweet potato, diced; 2 Tbsp extra virgin olive oil; ½ tsp ground cumin; ½ tsp paprika; ¼ tsp garlic powder; ½ tsp salt (more to taste); ⅕ tsp ground black pepper (more to taste); 1 cup Greek yogurt (or plant-based yogurt, any fat content works); 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; Arugula or greens of choice (optional); Toppings of choice (optional)

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Introduction

The Glow Bowl is a vibrant, wholesome dish packed with roasted vegetables, chickpeas, and a creamy tahini yogurt sauce. It’s perfect for a nourishing lunch or dinner that’s full of flavor and easy to prepare.

A white plate sits on a white marbled surface, with a cozy cloth and a silver fork beside it. The dish has four main layers: the bottom layer is a creamy light beige sauce spread thickly around the plate’s base; above it is a fresh green bed of arugula leaves that add a leafy texture; next are roasted orange sweet potato cubes, browned cauliflower florets with light char marks, and small golden-brown roasted chickpeas scattered generously; finally, chopped green herbs are sprinkled on top, adding a fresh touch to the colorful mix. The ingredients are arranged in a slightly rustic way yet balanced on the plate. photo taken with an iphone --ar 4:5 --v 7

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)
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)
1 can chickpeas (15.5 oz–16 oz), rinsed and drained
1 sweet potato, diced
2 Tbsp extra virgin olive oil
½ tsp ground cumin
½ tsp paprika
¼ tsp garlic powder
½ tsp salt (more to taste)
⅕ tsp ground black pepper (more to taste)
1 cup Greek yogurt (or plant-based yogurt)
¼ cup tahini
1 large lemon, juiced (about ¼ cup lemon juice)
2 Tbsp extra virgin olive oil
1 clove garlic
½ tsp ground cumin
½ tsp salt
Arugula or greens of choice (optional)
Toppings of choice (optional)

Instructions

Step 1: Preheat the oven to 425℉ (220°C). Chop the cauliflower and carrots into bite-sized pieces. Line a rimmed baking sheet with parchment paper and lightly oil it. Spread the cauliflower and carrots in a single layer, then drizzle with olive oil and sprinkle with garlic powder, oregano, paprika, cumin, salt, and black pepper. Toss to coat evenly.
Step 2: Roast the vegetables for 25–30 minutes. Remove from the oven, drizzle with lemon juice and sprinkle chopped parsley over them. Return to the oven and roast for another 5–10 minutes until the cauliflower is golden brown. Cooking times may vary depending on your oven.
Step 3: While the vegetables roast, prepare the chickpeas and sweet potatoes. Line another baking sheet with parchment paper. Rinse and dry the chickpeas, discarding any loose skins. In a bowl, toss chickpeas with 2 Tbsp olive oil, cumin, paprika, garlic powder, salt, and black pepper. Spread on half of the baking sheet.
Step 4: Add diced sweet potatoes to the other half of the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast on the middle rack for 20–28 minutes until crispy and tender, tossing chickpeas halfway through for even cooking.
Step 5: Meanwhile, make the tahini yogurt sauce. Combine tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender. Blend until smooth, adding water a tablespoon at a time if a thinner consistency is desired.
Step 6: To assemble the bowl, spread the tahini yogurt sauce on a plate or bowl. Top with arugula or greens if using, then add roasted sweet potatoes, cauliflower, carrots, and chickpeas. Finish with your choice of toppings and a squeeze of fresh lemon. Enjoy!

Tips & Variations

For extra crispiness, pat chickpeas very dry before roasting and do not overcrowd the pan.
Swap arugula with spinach, kale, or mixed greens based on preference.
Add seeds or nuts, such as pumpkin seeds or toasted almonds, for crunch.
Use smoked paprika for a deeper, smoky flavor.
Make it vegan by using plant-based yogurt in the tahini sauce.

Storage

Store leftover vegetables and chickpeas in an airtight container in the refrigerator for up to 3 days. Keep the tahini yogurt sauce separately in the fridge for up to 4 days. Reheat the roasted vegetables and chickpeas gently in the oven or microwave before serving and add fresh sauce after warming for best flavor.

How to Serve

A white plate with a creamy white sauce spread thinly across the bottom, topped with a layer of fresh green arugula leaves, then a colorful mix of roasted golden brown chickpeas, lightly browned cauliflower florets, and bright orange carrot chunks scattered evenly on top. The vegetables have a slightly crispy texture and are sprinkled with small bits of green herbs. The plate sits on a white marbled surface with a soft cloth and a gold fork in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare parts of this recipe ahead of time?

Yes, you can roast the vegetables and chickpeas a day ahead and store them in the fridge. The tahini yogurt sauce can also be made in advance. Assemble the bowls just before serving to keep everything fresh.

What can I use if I don’t have tahini?

If you don’t have tahini, you can substitute with almond butter or sunflower seed butter for a similar creamy texture, though the flavor will differ slightly.