Name: Glow Bowl with Roasted Veggies and Tahini Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets); 3 large carrots, cut into round pieces; 2 tablespoons extra virgin olive oil (more as needed); 1/2 teaspoon garlic powder; 1 teaspoon oregano; 1 teaspoon paprika; 1 teaspoon ground cumin; 1/2 teaspoon salt (more to taste); 1/4 teaspoon ground black pepper; 1/2 large lemon, juiced (about 2 tablespoons); 1/4 cup fresh parsley, chopped (optional); 1 can chickpeas (15.5 oz-16 oz), drained and rinsed; 1 sweet potato, diced; 1 cup Greek yogurt (or plant-based yogurt); 1/4 cup tahini; 1 large lemon, juiced (about 1/4 cup); 2 tablespoons extra virgin olive oil; 1 clove garlic; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; Arugula or greens of choice (optional); Toppings of choice (optional)

Description

A nourishing and colorful bowl of roasted sweet potatoes, chickpeas, and vibrant veggies, topped with a creamy tahini yogurt sauce.

Ingredients

Scale

1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
3 large carrots, cut into round pieces
2 tablespoons extra virgin olive oil (more as needed)
1/2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt (more to taste)
1/4 teaspoon ground black pepper
1/2 large lemon, juiced (about 2 tablespoons)
1/4 cup fresh parsley, chopped (optional)
1 can chickpeas (15.5 oz-16 oz), drained and rinsed
1 sweet potato, diced
1 cup Greek yogurt (or plant-based yogurt)
1/4 cup tahini
1 large lemon, juiced (about 1/4 cup)
2 tablespoons extra virgin olive oil
1 clove garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
Arugula or greens of choice (optional)
Toppings of choice (optional)

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Instructions

Preheat oven to 425°F (220°C).
For the Roasted Carrots and Cauliflower: Line a baking sheet with parchment paper, add carrots and cauliflower, drizzle with olive oil, and sprinkle with garlic powder, oregano, paprika, cumin, salt, and pepper. Roast for 25-30 minutes, adding lemon juice and parsley in the last 5-10 minutes.
Meanwhile, for the Roasted Chickpeas and Sweet Potatoes: Rinse and dry chickpeas. Toss with olive oil and spices, spread on a baking sheet, and roast for 20-28 minutes.
For the Tahini Yogurt Sauce: Blend yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt until smooth. Add water if too thick.
To assemble, add tahini yogurt sauce to a bowl, top with arugula, roasted veggies, and chickpeas. Squeeze lemon and add any extra toppings desired.

Notes

For crispier veggies, ensure they are well-drained and spread in a single layer on the baking sheet.

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

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 15g
Cholesterol: 5mg