If there’s one meal that feels like self-care in a bowl, it’s this Glow Bowl Recipe. Warm roasted veggies, crispy chickpeas, creamy tahini yogurt sauce—this is the kind of food that makes you feel energized, satisfied, and just a little smug in the best way possible.
Whether you’re juggling work, family, or just trying to eat something that loves you back, this bowl is here for you. It’s cozy yet fresh, simple but impressive, and packed with anti-inflammatory goodness that helps your body (and skin) glow from the inside out. Yes, please.
As Chef Omar always says in my kitchen: real food doesn’t need to be complicated—it just needs the right flavors and a little love.
Table of Contents
Why You’ll Love This Glow Bowl Recipe
Let’s be honest—we all want meals that are:
- Easy enough for weeknights
- Nourishing without feeling “diet-y”
- Flexible for whatever’s in the fridge
This Anti-Inflammatory Glow Bowl checks all the boxes.
- Roasted veggies = big flavor with minimal effort
- Chickpeas add protein and crunch (hello, satisfaction!)
- Tahini yogurt sauce ties everything together with creamy, lemony magic
- Naturally gluten-free and easy to make plant-based
It’s the kind of recipe you’ll make once… then suddenly it’s on repeat.
Ingredients You’ll Need
Roasted Cauliflower & Carrots
- 1 head cauliflower, cut into florets (or 12 oz pre-cut)
- 3 large carrots, sliced into rounds
- 2 Tbsp extra virgin olive oil
- ½ tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- Juice of ½ large lemon (about 2 Tbsp)
- ¼ cup fresh parsley, chopped (optional but lovely)
Roasted Chickpeas & Sweet Potatoes
- 1 can chickpeas (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 (plus more to taste)
- A pinch black pepper
Tahini Yogurt Sauce
- 1 cup Greek yogurt (or plant-based yogurt)
- ¼ cup tahini
- Juice of 1 large lemon (about ¼ cup)
- 2 Tbsp extra virgin olive oil
- 1 clove garlic
- ½ tsp ground cumin
- ½ tsp salt
For Assembly (Optional but Recommended)
- Arugula or greens of choice
- Extra lemon wedges
- Toppings like seeds, herbs, or avocado
Step-by-Step: How to Make the Glow Bowl
Step 1: Roast the Carrots & Cauliflower
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and lightly spray with oil.
Add cauliflower and carrots to the sheet in a single layer. Toss with olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper.
Roast for 25–30 minutes, stirring once if you remember (no guilt if you don’t).
Remove from the oven, drizzle with lemon juice, sprinkle with parsley, and roast again for 5–10 minutes until golden and caramelized.
Your kitchen should smell amazing right now.
Step 2: Roast the Chickpeas & Sweet Potatoes
On a second lined baking sheet, spread dried chickpeas on one side. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper.
Add diced sweet potatoes to the other side, drizzle with oil, and season lightly.
Roast on the middle rack for 20–28 minutes, shaking the pan halfway, until chickpeas are crispy and sweet potatoes are tender.
Pro tip: Don’t crowd the pan—crispy chickpeas hate roommates.
Step 3: Make the Tahini Yogurt Sauce
While everything roasts, add yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt to a blender or food processor.
Blend for about 60 seconds until smooth and creamy.
If the sauce feels thick, add water 1 tablespoon at a time until it’s drizzle-ready.
Taste. Smile. Try not to eat it straight from the blender.
Step 4: Assemble the Bowl
Start with a generous spoonful of tahini yogurt sauce.
Layer on arugula, roasted sweet potatoes, cauliflower, carrots, and chickpeas.
Finish with your favorite toppings and an extra squeeze of lemon.
Grab a fork. You’ve earned this.
Chef Omar’s Glow Bowl Tips & Tricks
- Short on time? Roast everything the night before and reheat gently.
- No tahini? Sunflower seed butter works beautifully.
- Sauce too thick? Add water slowly—tahini has a mind of its own.
- Extra glow factor: Sprinkle with pumpkin seeds or drizzle with olive oil before serving.
And remember—if something looks a little rustic, that’s not a mistake. That’s home cooking.
A Little Kitchen Story
This Glow Bowl Recipe became a staple after I threw it together for friends who showed up hungry and unannounced. I expected leftovers. There were none. Not even a chickpea.
Now it’s my go-to when I want something nourishing that still feels comforting. It’s proof that simple ingredients, treated well, can absolutely steal the show.
FAQs About This Anti-Inflammatory Glow Bowl
Can I make this Glow Bowl Recipe vegan?
Absolutely. Use a plant-based yogurt and you’re good to go.
How long does it keep in the fridge?
Stored separately, everything lasts up to 4 days. The sauce may thicken—just stir in a splash of water.
Can I swap the vegetables?
Yes! Broccoli, Brussels sprouts, or bell peppers all work beautifully in this Anti-Inflammatory Glow Bowl.
Is this good for meal prep?
It’s perfect for meal prep. Assemble fresh, reheat warm components, drizzle sauce, and done.
Ready to Glow From the Inside Out?
This Glow Bowl Recipe isn’t just a meal—it’s a reminder that eating well can feel joyful, comforting, and totally doable. With roasted veggies, creamy tahini yogurt sauce, and bold spices, this Anti-Inflammatory Glow Bowl delivers big flavor with minimal stress.
So grab your sheet pans, turn up the oven, and let this Glow Bowl Recipe bring a little brightness to your week. Happy cooking—and happy glowing!
Keep the Glow Going With More Feel-Good Favorites
If this Glow Bowl Recipe made you feel energized and inspired, there’s plenty more delicious goodness waiting for you. These dishes carry the same nourishing, cozy-yet-fresh energy—perfect for mixing and matching throughout the week:
- Mediterranean bean salad packed with fresh herbs and protein is a bright, refreshing option when you want something light, zesty, and effortlessly satisfying.
- One-pan harissa chickpeas bursting with bold flavor are ideal if you loved the roasted chickpeas here and want to turn up the heat with minimal cleanup.
- Detox Moroccan lentil soup for gut-friendly comfort brings the same anti-inflammatory goodness in a warm, soothing bowl that feels like a hug.
- Avocado hummus that’s smooth, fresh, and incredibly satisfying is a natural match if creamy sauces are your love language.
- Roasted veggie glow bowls with vibrant flavors offer even more inspiration for building colorful, nourishing bowls that celebrate simple ingredients.
Each of these recipes pairs beautifully with the Glow Bowl Recipe and keeps your meals feeling fresh, balanced, and joyfully nourishing—one bowl at a time.
Print
Glow Bowl Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Glow Bowl Recipe is a nourishing, anti-inflammatory meal made with roasted vegetables, crispy chickpeas, and a creamy tahini yogurt sauce. Perfect for easy weeknight dinners or meal prep.
Ingredients
1 head cauliflower, cut into florets
3 large carrots, sliced
1 sweet potato, diced
1 can chickpeas, rinsed and drained
4 tablespoons extra virgin olive oil, divided
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon oregano
¾ teaspoon garlic powder, divided
1 teaspoon salt, divided
½ teaspoon black pepper, divided
Juice of 1½ lemons, divided
1 cup Greek yogurt or plant-based yogurt
¼ cup tahini
1 clove garlic
Fresh parsley, optional
Arugula or greens of choice, optional
Instructions
Preheat oven to 425°F and line two baking sheets with parchment paper.
Toss cauliflower and carrots with olive oil, paprika, cumin, oregano, garlic powder, salt, and pepper. Roast for 25–30 minutes, add lemon juice, then roast 5–10 minutes more until golden.
Toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper. Add sweet potatoes to the same pan. Roast for 20–28 minutes until crispy and tender.
Blend yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt until smooth. Thin with water if needed.
Assemble bowls with sauce, greens, roasted vegetables, and chickpeas. Serve warm.
Notes
Use plant-based yogurt to keep the recipe vegan.
Store components separately for best meal-prep results.
Sauce thickens in the fridge; add water before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 10 mg