Glow Bowl with Roasted Vegetables

This glow bowl with roasted vegetables and tahini yogurt sauce is a vibrant meal that comes together easily for a healthy weeknight dinner. It combines hearty roasted cauliflower, carrots, sweet potatoes, and chickpeas with a creamy, zesty tahini dressing to make a bowl full of flavor and nutrients.

I first made this after craving something filling but light and found it instantly became one of my favorite healthy meals to rotate through.

Ingredients

• Cauliflower: cut into florets adds texture and a mild nutty flavor, select a fresh firm head without brown spots
• Large carrots: sliced bring natural sweetness and vibrant color, choose firm and bright orange carrots
• Extra virgin olive oil: enhances roasting and adds richness, go for a cold-pressed variety if possible
• Garlic powder, oregano, paprika, ground cumin, salt, and black pepper: build layers of warming, earthy spices the mix of which ties everything together
• Fresh lemon juice: adds brightness and lifts the roasted flavors, use ripe lemons with thick juice sacs
• Fresh parsley: scattered at the end adds a fresh herbal note if you like
• Canned chickpeas: provide plant protein and texture, rinse well to remove excess salt and peel skins if you want crispy chickpeas
• Sweet potato: provides natural sweetness and softness as a contrast, choose firm with smooth skin
• Greek yogurt: combined with tahini forms a creamy, nutty sauce that cools the spices, use whole milk greek yogurt for creaminess
• Tahini: made from toasted sesame seeds gives depth and a slightly bitter bite, pick a fresh jar with no separation
• Garlic clove: minced adds pungency to the sauce
• Arugula or other fresh greens: add a peppery bite and a refreshing balance, optional but nice for color and texture

Instructions

Build The Roasted Vegetable Base:

Preheat your oven to four hundred twenty-five degrees Fahrenheit and line a baking sheet with parchment. Chop cauliflower and carrots into bite-sized pieces so they roast evenly. Toss them with a tablespoon or two of olive oil, garlic powder, oregano, paprika, cumin, salt, and black pepper making sure everything is coated well. Spread out in a single layer on the sheet so they crisp rather than steam. Roast for about twenty-five to thirty minutes until the vegetables are tender and starting to turn golden. Remove from oven and drizzle fresh lemon juice and sprinkle some parsley if you are using it. Put the tray back in the oven for another five to ten minutes to deepen the browning and flavor.

Prepare The Roasted Chickpeas and Sweet Potatoes:

Line another baking sheet with parchment. Rinse and drain the chickpeas thoroughly then dry them well by patting with a towel removing loose skins will help with crispiness. In a bowl toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated. On the same baking sheet, spread these chickpeas on one side and add diced sweet potatoes with a drizzle of olive oil and a pinch of salt and pepper on the other side. Roast everything in the oven for about twenty to twenty-eight minutes, flipping the chickpeas halfway through for even crispness.

Make The Tahini Yogurt Sauce:

While the vegetables roast, combine tahini, greek yogurt, lemon juice, olive oil, minced garlic, cumin, and salt in a food processor or blender. Blend for about a minute until smooth and creamy. If the sauce feels too thick for your liking, add a tablespoon of water slowly until you reach a drizzling consistency perfect for the bowl.

Assemble The Glow Bowl:

In each bowl, spoon some of the tahini yogurt sauce as the base. Add a handful of fresh arugula or your greens of choice. Top with the roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas. Finish with an extra squeeze of lemon juice and any additional toppings you love like toasted seeds or herbs to add texture and color. Enjoy the combination of savory roasted vegetables with the nutty, tangy, creamy sauce.

This bowl took me back to family dinners where fresh, simple food brought everyone around the table happily.

Storage Tips

Store the roasted vegetables and chickpeas separately in airtight containers in the fridge for up to four days. The tahini yogurt sauce keeps well for up to three days but may need a quick stir before serving. Reheat the veggies in a hot oven to bring back crispness instead of the microwave.

Ingredient Swaps

Try swapping cauliflower for broccoli or Brussels sprouts for a slightly different flavor. For the sauce, if you do not have tahini, you can use almond butter to create a different but delicious creamy base. Sweet potatoes could be replaced with butternut squash or regular potatoes depending on preference.

Serving Ideas

Serve the bowl over cooked quinoa or couscous for added bulk. Adding a fried or poached egg on top makes it a nice brunch option. A handful of toasted nuts or seeds can add crunch and extra nutrition.

This glow bowl is a nourishing and flavorful meal that fits perfectly into busy weeknights, bringing both comfort and health with every bite.

Frequently Asked Recipe Questions

→ What vegetables are best for the glow bowl?

Cauliflower, carrots, sweet potatoes, and chickpeas provide a great mix of textures and flavors that roast well and complement the tahini sauce.

→ How do you achieve a creamy tahini yogurt sauce?

Blend tahini, Greek yogurt, lemon juice, olive oil, garlic, ground cumin, and salt until smooth. Adjust consistency with water if needed.

→ What roasting temperature and time work best for the veggies?

Preheat the oven to 425℉ (220°C). Roasting cauliflower and carrots for 25-30 minutes and chickpeas with sweet potatoes for 20-28 minutes produces tender, golden results.

→ Can different greens be used instead of arugula?

Absolutely. Spinach, kale, or mixed salad greens work well and add freshness to the bowl.

→ How can I make this dish vegan-friendly?

Use plant-based yogurt instead of Greek yogurt in the tahini sauce for a vegan option while maintaining creaminess.

→ What spices enhance the roasted vegetables?

A blend of paprika, ground cumin, oregano, garlic powder, salt, and pepper adds warmth and depth to the roasted veggies and chickpeas.