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Glow Bowl with Roasted Cauliflower, Carrots, Chickpeas, and Tahini Yogurt Sauce Recipe

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★★★★★

4.7 from 133 reviews

A vibrant and nourishing Glow Bowl featuring oven-roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas, paired with a creamy tahini yogurt sauce. This wholesome bowl is perfect for a healthy lunch or dinner, delivering bold flavors and a satisfying texture that’s both colorful and delicious.

Ingredients

Scale

Roasted Cauliflower and Carrots

  • 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)

Roasted Chickpeas and Sweet Potatoes

  • 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)

Tahini Yogurt Sauce

  • 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

Additional

  • Arugula or greens of choice (optional)
  • Toppings of choice (optional)

Instructions

  1. Roast Carrots and Cauliflower: Preheat the oven to 425°F (220°C). Chop carrots and cauliflower into bite-sized pieces. Line a rimmed baking sheet with parchment paper and lightly spray with oil. Spread the cauliflower and carrots in a single layer, coat with olive oil and the spice mix (garlic powder, oregano, paprika, cumin, salt, black pepper). Roast for 25-30 minutes, then remove from the oven and drizzle lemon juice and sprinkle parsley over the vegetables. Return to the oven and roast an additional 5-10 minutes until cauliflower is golden brown.
  2. Roast Chickpeas and Sweet Potatoes: While the vegetables roast, prepare another rimmed baking sheet with parchment paper. Rinse, drain, and dry chickpeas, discarding any loose skins. In a mixing bowl, toss chickpeas with olive oil and spices (cumin, paprika, garlic powder, salt, and pepper) until well coated. On the same baking sheet, arrange chickpeas on one half and diced sweet potatoes on the other. Drizzle sweet potatoes with olive oil and season with salt and pepper. Roast in the oven (middle rack) for 20-28 minutes until sweet potatoes are tender and chickpeas are crispy.
  3. Prepare Tahini Yogurt Sauce: Combine tahini, Greek yogurt, lemon juice, olive oil, garlic, ground cumin, and salt in a food processor or blender. Blend for about 60 seconds until smooth and creamy. Add water a tablespoon at a time if a thinner consistency is desired.
  4. Assemble the Glow Bowl: In serving bowls, spread a generous layer of tahini yogurt sauce. Top with arugula or preferred greens, followed by roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas. Add any additional toppings of choice and finish with a fresh squeeze of lemon. Serve immediately and enjoy the vibrant flavors!

Notes

  • Oven temperatures can vary; monitor vegetables and chickpeas for desired doneness.
  • Use plant-based yogurt for a vegan option.
  • Parsley is optional but adds fresh herbaceous notes.
  • Customize toppings such as nuts, seeds, or pickled vegetables for added texture.
  • To make sauce thinner, add water gradually to adjust consistency.

Keywords: Glow bowl, roasted vegetables, chickpeas, tahini yogurt sauce, healthy bowl, vegetarian, Mediterranean bowl

Find it online: https://thedishspot.com/glow-bowl-with-roasted-cauliflower-carrots-chickpeas-and-tahini-yogurt-sauce-recipe/