Description
This colorful Glow Bowl is a nourishing dinner packed with roasted cauliflower, carrots, sweet potato, and crispy chickpeas—all topped with a creamy tahini yogurt dressing for a burst of flavor and nutrition.
Ingredients
For Roasted Carrots and Cauliflower:
- 1 head cauliflower, cut into florets (or 12 oz precut)
- 3 large carrots, sliced into rounds
- 2 tablespoons extra virgin olive oil (more as needed)
- 1/2 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon ground black pepper
- 1/2 large lemon, juiced (about 2 tablespoons)
- 1/4 cup fresh parsley, chopped (optional)
For Roasted Chickpeas and Sweet Potatoes:
- 1 can chickpeas (15.5–16 oz), rinsed and drained
- 1 sweet potato, diced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt (more to taste)
- 1/5 teaspoon ground black pepper (more to taste)
For Tahini Yogurt Sauce:
- 1 cup Greek yogurt (or plant-based yogurt)
- 1/4 cup tahini
- 1 large lemon, juiced (about 1/4 cup)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
For the Bowl:
- Arugula or greens of choice (optional)
- Toppings of choice (optional)
Instructions
1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and spray with oil.
2. Chop cauliflower and carrots into bite-sized pieces. Spread on baking sheet. Drizzle with olive oil and season with garlic powder, oregano, paprika, cumin, salt, and pepper.
3. Roast vegetables for 25–30 minutes. Remove, add lemon juice and parsley, and roast for an additional 5–10 minutes until golden brown.
4. Line a second baking sheet with parchment paper. Rinse and dry chickpeas, discarding any loose skins.
5. In a bowl, toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread chickpeas on one half of the baking sheet.
6. Dice sweet potato and add to the other half of the baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 20–28 minutes.
7. While vegetables roast, make the tahini yogurt sauce. Combine yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt in a blender or food processor. Blend until smooth.
8. To assemble, add tahini yogurt sauce to a bowl. Top with arugula, sweet potatoes, roasted carrots and cauliflower, and chickpeas. Add toppings and a squeeze of lemon. Serve and enjoy!
Notes
Chop vegetables ahead of time or buy pre-cut to save time.
For extra crispy chickpeas, make sure they are well dried before roasting.
Store roasted vegetables and sauce in the fridge for 4–5 days. Store chickpeas separately at room temperature in a jar with the lid slightly open for up to 7 days.
This nutrient-dense meal contains plant-protein, fiber, and healthy fats, plus antioxidants and vitamins like A and C.
Make prep fun by listening to music or a podcast during your “chopping power hour.”