Name: Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 head cauliflower, cut into florets; 3 large carrots, cut into round pieces; 2 Tbsp extra virgin olive oil; ½ tsp garlic powder; 1 tsp oregano; 1 tsp paprika; 1 tsp ground cumin; ½ tsp salt; ¼ tsp ground black pepper; Juice of ½ large lemon; ¼ cup fresh parsley, chopped; 1 can chickpeas (15.5 oz – 16 oz), rinsed and drained; 1 sweet potato, diced; 2 Tbsp extra virgin olive oil (for sweet potatoes and chickpeas); ½ tsp ground cumin (for sweet potatoes and chickpeas); ½ tsp paprika (for sweet potatoes and chickpeas); ¼ tsp garlic powder (for sweet potatoes and chickpeas); ½ tsp salt (for sweet potatoes and chickpeas); ⅕ tsp ground black pepper (for sweet potatoes and chickpeas); 1 cup Greek yogurt (or plant-based yogurt); ¼ cup tahini; Juice of 1 large lemon; 2 Tbsp extra virgin olive oil (for sauce); 1 clove garlic; ½ tsp ground cumin (for sauce); ½ tsp salt (for sauce); Optional toppings: Arugula or greens of choice, other toppings of choice

Description

A delightful dish packed with nutrients and flavors, featuring roasted veggies and a creamy tahini yogurt sauce.

Ingredients

Scale

1 head cauliflower, cut into florets
3 large carrots, cut into round pieces
2 Tbsp extra virgin olive oil
½ tsp garlic powder
1 tsp oregano
1 tsp paprika
1 tsp ground cumin
½ tsp salt
¼ tsp ground black pepper
Juice of ½ large lemon
¼ cup fresh parsley, chopped
1 can chickpeas (15.5 oz – 16 oz), rinsed and drained
1 sweet potato, diced
2 Tbsp extra virgin olive oil (for sweet potatoes and chickpeas)
½ tsp ground cumin (for sweet potatoes and chickpeas)
½ tsp paprika (for sweet potatoes and chickpeas)
¼ tsp garlic powder (for sweet potatoes and chickpeas)
½ tsp salt (for sweet potatoes and chickpeas)
⅕ tsp ground black pepper (for sweet potatoes and chickpeas)
1 cup Greek yogurt (or plant-based yogurt)
¼ cup tahini
Juice of 1 large lemon
2 Tbsp extra virgin olive oil (for sauce)
1 clove garlic
½ tsp ground cumin (for sauce)
½ tsp salt (for sauce)
Optional toppings: Arugula or greens of choice, other toppings of choice

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Instructions

Preheat your oven to 425°F (220°C).
Chop the cauliflower and carrots into bite-sized pieces and line a baking sheet with parchment paper, spraying it with oil.
Mix the chopped vegetables with olive oil, garlic powder, oregano, paprika, ground cumin, salt, and black pepper, ensuring they are well coated. Roast for 25 to 30 minutes, until golden brown.
Drizzle veggies with lemon juice and sprinkle with parsley, then return to the oven for an additional 5 to 10 minutes.
Rinse and drain chickpeas, tossing them with olive oil, garlic powder, paprika, cumin, salt, and black pepper. Spread on a second baking sheet with diced sweet potato, drizzle with oil, salt, and pepper, and roast for 20 to 28 minutes, until tender and crispy.
For the tahini yogurt sauce, blend tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt until smooth and creamy.
Assemble your Glow Bowl starting with a base of tahini yogurt sauce, layering on roasted sweet potatoes, cauliflower, carrots, and chickpeas. Add greens and any additional toppings.
Serve warm and enjoy!

Notes

Customize the ingredients to meet your dietary preferences, and store leftovers in airtight containers for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 440mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 10g
Protein: 14g
Cholesterol: 5mg