Glow Bowl Recipe, Roasted Veggie & Tahini Yogurt Sauce
This colorful Glow Bowl recipe is the most delicious way to pack in plenty of anti-inflammatory ingredients that'll have you glowing from the inside out! Cauliflower, carrots, sweet potato, and chickpeas are all perfectly seasoned and roasted before getting piled on a bed of arugula. A creamy tahini yogurt sauce ties it all together for an easy plant-based meal that I eat it over and over again and never get tired of! 😊
Equipment
- 2 baking sheets (half sheet)
Ingredients
For Roasted Carrots and Cauliflower
- 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
- 3 large carrots, cut into round pieces
- 2 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon ground black pepper
- ½ large lemon, juiced (about 2 Tbsp)
- ¼ cup fresh parsley, chopped (optional)
For Roasted Chickpeas and Sweet Potatoes
- 1 can chickpeas (15.5 oz-16 oz)
- 1 medium sweet potato, diced
- 2 tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt (more to taste)
For Tahini Yogurt Sauce
- 1 cup plain Greek yogurt (or plant-based yogurt, I use nonfat but any fat content works)
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup of lemon juice)
- 2 tablespoon extra virgin olive oil
- 1 clove garlic (or ½ teaspoon garlic powder)
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 2-4 tablespoon water (optional to thin it out as needed)
For the Bowl
- arugula (or greens of choice)
Instructions
- Preheat oven to 425℉/220°C. Chop the carrots, cauliflower, and sweet potatoes into bite-sized pieces. Drain and rinse the chickpeas. Prepare 2 large baking sheets with parchment paper sprayed with cooking spray. Spread the cauliflower and carrots on the first sheet pan in a single layer and coat the veggies with oil and spice mix. Roast in the preheated oven for 25-30 minutes. Remove from the oven and add the lemon juice and parsley. Put back in the oven and cook for another 5-10 minutes or until the cauliflower is golden brown. Cooking times will vary depending on your oven.
- In a medium bowl, toss the chickpeas with extra virgin olive oil and spice blend including salt, pepper, cumin, paprika, and garlic powder until well coated. Place the chickpeas on half of the second large baking sheet in a single layer, leaving space for the sweet potatoes. Add the sweet potatoes to the other side of the baking sheet. Coat them in olive oil and salt and pepper. Roast for 20-28 minutes. Oven times will vary.
- While the veggies and chickpeas roast, make your tahini yogurt sauce by blending the ingredients in a food processor or blender until smooth, about 40-60 seconds. Use a spatula to push down the sides as needed. Add a tablespoon at a time of water until it reaches your desired consistency. Give it a taste and add more salt as needed.
- Assemble your bowl. Add tahini yogurt sauce, arugula, sweet potatoes, roasted cauliflower and carrots, and roasted chickpeas to a dish. Add another complex carb or protein if you'd like and add your favorite toppings.
Video
Notes
Expert Advice & Shortcuts
- Meal prep ahead of time by chopping your vegetables.
- Grab pre-cut vegetables to make this recipe even quicker.
- Rinse and dry the chickpeas before adding oil and spices.
- Store the roasted vegetables & tahini yogurt sauce in separate containers in the fridge for up to 4-5 days.
- Store roasted chickpeas in an airtight container or small jar at room temperature with lid loosened for up to 7 days.
Nutrition
Serving: 1 serving (makes 4 total)Calories: 505kcalCarbohydrates: 39gProtein: 17gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gSodium: 780mgFiber: 11g
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