Glow Bowl Roasted Vegetables (Printable Version)
A vibrant bowl featuring roasted veggies and chickpeas topped with creamy tahini yogurt sauce.
# Ingredients Required:
→ Roasted Vegetables
01 -
1 head cauliflower, cut into florets
02 -
3 large carrots, sliced
03 -
2 tablespoons extra virgin olive oil
04 -
0.5 teaspoon garlic powder
05 -
1 teaspoon dried oregano
06 -
1 teaspoon paprika
07 -
1 teaspoon ground cumin
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
10 -
0.5 large lemon, juiced
11 -
0.25 cup fresh parsley, chopped (optional)
→ Chickpeas and Sweet Potato
12 -
1 can chickpeas (approx. 440 g), rinsed and drained
13 -
1 medium sweet potato, diced
14 -
2 tablespoons extra virgin olive oil
15 -
0.5 teaspoon ground cumin
16 -
0.5 teaspoon paprika
17 -
0.25 teaspoon garlic powder
18 -
0.5 teaspoon salt
19 -
0.2 teaspoon ground black pepper
→ Tahini Yogurt Sauce
20 -
1 cup Greek yogurt (approx. 245 g)
21 -
0.25 cup tahini (approx. 60 g)
22 -
1 large lemon, juiced
23 -
2 tablespoons extra virgin olive oil
24 -
1 clove garlic
25 -
0.5 teaspoon ground cumin
26 -
0.5 teaspoon salt
→ Garnishes (optional)
27 -
Arugula or greens of choice
28 -
Toppings of choice
# Guide to Cooking:
01 -
Preheat oven to 220°C. Chop cauliflower and carrots into bite-sized pieces. Line a rimmed baking sheet with parchment paper and lightly oil it. Spread cauliflower and carrots in a single layer, then toss with olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper. Roast for 25-30 minutes. Remove from oven, drizzle with lemon juice and sprinkle parsley. Return to the oven for an additional 5-10 minutes until cauliflower is golden brown.
02 -
Line a second rimmed baking sheet with parchment paper. Rinse and drain chickpeas, then dry thoroughly, removing loose skins. In a bowl, toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated. Arrange chickpeas on half the baking sheet in a single layer. Add diced sweet potatoes to the other half, toss with olive oil, salt, and pepper. Roast in the preheated oven for 20-28 minutes until tender and crisp.
03 -
In a food processor or blender, combine Greek yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend for about 60 seconds until smooth. Add water by the tablespoon if a thinner consistency is desired.
04 -
Spread tahini yogurt sauce in serving bowls. Top with arugula or greens, roasted sweet potatoes, cauliflower, carrots, and chickpeas. Add desired additional toppings and a squeeze of fresh lemon before serving.
# Extra Suggestions:
01 -
Roasting times may vary by oven; adjust accordingly for preferred doneness.
02 -
Vegetables can be substituted based on seasonal availability or preference.
03 -
For a vegan variation, replace Greek yogurt with a plant-based alternative.