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