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–+ servings

Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce

A vibrant dish combining roasted vegetables and a creamy tahini yogurt sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 head cauliflower cut into florets
  • 3 large carrots cut into round pieces
  • 2 Tbsp extra virgin olive oil more as needed
  • ½ tsp garlic powder adds depth of flavor
  • 1 tsp oregano enhances the herbaceous notes
  • 1 tsp paprika provides warmth and color
  • 1 tsp ground cumin gives an earthy touch
  • ½ tsp salt more to taste for seasoning
  • ¼ tsp ground black pepper adds a hint of spice
  • ½ large lemon juiced (about 2 Tbsp) for acidity
  • ¼ cup fresh parsley chopped (optional) for freshness
  • 1 can chickpeas also known as garbanzo beans (15.5 oz-16 oz)
  • 2 Tbsp extra virgin olive oil for roasting sweet potatoes
  • ½ tsp ground cumin additional seasoning for sweet potatoes
  • ½ tsp paprika complements the sweet potato's natural sweetness
  • ¼ tsp garlic powder enhances flavor profile further
  • ½ tsp salt adjust to taste
  • ⅕ tsp ground black pepper more to taste if desired
  • 1 cup greek yogurt or plant-based yogurt, any fat content works
  • ¼ cup tahini creamy element in the dressing
  • 1 large lemon juiced (about ¼ cup of lemon juice)
  • 2 Tbsp extra virgin olive oil smoothness in the sauce
  • 1 clove garlic minced for flavor enhancement
  • ½ tsp ground cumin to deepen flavor notes in sauce
  • ½ tsp salt seasoning in the dressing
  • arugula or greens of choice, optional for garnish
  • Toppings of choice optional enhancements like seeds or nuts

Method
 

  1. Preheat your oven to 425℉/220°C. Chop the carrots and cauliflower into bite-sized pieces, line a baking sheet with parchment paper, and spray it lightly with oil. Spread the vegetables in a single layer, coat with olive oil and a spice mix of garlic powder, oregano, paprika, cumin, salt, and black pepper. Roast for 25-30 minutes until tender; add lemon juice and parsley before roasting until golden brown.
  2. Prepare another baking sheet lined with parchment paper for the chickpeas and sweet potatoes. Rinse and drain the chickpeas, dry them, and discard any loose skins. In a bowl, combine chickpeas with olive oil and spices until coated. Place chickpeas on one side of the baking sheet, add diced sweet potatoes, and roast together for about 20-28 minutes.
  3. In a food processor or blender, combine tahini, Greek yogurt, lemon juice, olive oil, minced garlic, cumin, and salt. Blend until smooth; add water gradually for desired consistency.
  4. Assemble by adding tahini yogurt sauce at the bottom of each serving dish, followed by layers of arugula, roasted sweet potatoes, carrots & cauliflower mixture, and crispy chickpeas. Add your favorite toppings and squeeze fresh lemon juice over everything before enjoying.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 5g

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