Glow Bowl

why make this recipe

The Glow Bowl is a vibrant and nutritious meal that celebrates the colors and flavors of roasted vegetables. This bowl combines hearty ingredients such as sweet potatoes, chickpeas, and a variety of seasoned vegetables, making it satisfying and healthy. The creamy tahini yogurt sauce adds a rich and tangy flavor that brings everything together. It’s perfect for lunch or dinner and can easily be customized with your favorite toppings. Plus, this recipe is easy to prepare, making it a great option for busy weeknights.

how to make Glow Bowl

Ingredients:

• 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
• 3 large carrots, cut into round pieces
• 2 Tbsp extra virgin olive oil (more as needed)
• ½ tsp garlic powder
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp salt (more to taste)
• ¼ tsp ground black pepper
• ½ large lemon, juiced (about 2 Tbsp)
• ¼ cup fresh parsley, chopped (optional)
• 1 can chickpeas, also known as garbanzo beans (15.5 oz-16 oz)
• 1 sweet potato, diced
• 2 Tbsp extra virgin olive oil
• ½ tsp ground cumin
• ½ tsp paprika
• ¼ tsp garlic powder
• ½ tsp salt (more to taste)
• ⅕ tsp ground black pepper (more to taste)
• 1 cup Greek yogurt (or plant-based yogurt, any fat content works)
• ¼ cup tahini
• 1 large lemon, juiced (about ¼ cup of lemon juice)
• 2 Tbsp extra virgin olive oil
• 1 clove garlic
• ½ tsp ground cumin
• ½ tsp salt
• Arugula (or greens of choice, optional)
• Toppings of choice (optional)

Directions:

Step 1 – For Roasted Carrots and Cauliflower
Preheat your oven to 425℉ (220°C). Chop the carrots and cauliflower into bite-sized pieces. Line a rimmed baking sheet with parchment paper and spray it with oil. Spread the carrots and cauliflower on the sheet and coat them with oil and spices. Roast the vegetables in the oven for 25-30 minutes. After cooking, add lemon juice and parsley, then return to the oven for another 5-10 minutes until the cauliflower is golden brown. Keep in mind that cooking times may vary based on your oven.

Step 2 – For Roasted Chickpeas and Sweet Potatoes
While the vegetables are roasting, prepare the chickpeas and sweet potatoes. Line another baking sheet with parchment paper. Rinse and drain the chickpeas and pat them dry. Remove any loose skins. In a medium bowl, toss cooked chickpeas with extra virgin olive oil, salt, pepper, cumin, paprika, and garlic powder until they are well coated. Spread the chickpeas on one side of the baking sheet, leaving space for the diced sweet potatoes. Toss sweet potatoes with oil, salt, and pepper, then roast them along with the chickpeas for about 20-28 minutes. Again, cooking times may vary.

Step 3 – For Tahini Yogurt Sauce
While your veggies and chickpeas are roasting, make the tahini sauce. Combine tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender. Blend for about 60 seconds until smooth. If you like a thinner sauce, add a tablespoon of water at a time until reaching your desired consistency.

Step 4 – Assemble the Bowl
To put everything together, drizzle the tahini yogurt sauce in a bowl. Add arugula, roasted sweet potatoes, cauliflower, carrots, and chickpeas. Feel free to sprinkle your favorite toppings and add a squeeze of lemon for extra freshness!

how to serve Glow Bowl

The Glow Bowl is best served warm but can also be enjoyed at room temperature. You can serve it in individual bowls or on a large platter for sharing. Top it with fresh greens, seeds, or nuts for added texture and flavor.

how to store Glow Bowl

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The tahini yogurt sauce can be kept separately for best quality. When ready to eat, you can reheat the roasted vegetables in the oven or microwave, or enjoy them cold.

tips to make Glow Bowl

• Make sure to chop the vegetables uniformly so they cook evenly.
• Experiment with different spices or vegetables based on your preference.
• If you’re short on time, you can use pre-cut vegetables.
• To add protein, consider adding grilled chicken or tofu as an additional topping.

variation

Feel free to customize the Glow Bowl by using other vegetables like zucchini, bell peppers, or Brussels sprouts. You can also switch up the type of beans, using black beans or lentils instead of chickpeas.

FAQs

Q: Can I make this recipe vegan?
A: Yes, simply use plant-based yogurt instead of Greek yogurt, and the recipe will be fully vegan.

Q: How can I make the tahini yogurt sauce spicier?
A: You can add a pinch of cayenne pepper or hot sauce to the tahini yogurt sauce for an extra kick.

Q: What can I use if I don’t have tahini?
A: You can replace tahini with peanut butter or almond butter for a different flavor. Just keep in mind it will change the taste.

Glow Bowl

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• Author: ikramnihad
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and nutritious meal featuring roasted vegetables, sweet potatoes, and chickpeas with a creamy tahini yogurt sauce.

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Ingredients

Scale 1x2x3x

• 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
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp salt (more to taste)
• ¼ tsp ground black pepper
• ½ large lemon, juiced (about 2 Tbsp)
• ¼ cup fresh parsley, chopped (optional)
• 1 can chickpeas (15.5 oz-16 oz)
• 1 sweet potato, diced
• 2 Tbsp extra virgin olive oil
• ½ tsp ground cumin
• ½ tsp paprika
• ¼ tsp garlic powder
• ½ tsp salt (more to taste)
• ⅕ tsp ground black pepper (more to taste)
• 1 cup Greek yogurt (or plant-based yogurt)
• ¼ cup tahini
• 1 large lemon, juiced (about ¼ cup of lemon juice)
• 2 Tbsp extra virgin olive oil
• 1 clove garlic
• ½ tsp ground cumin
• ½ tsp salt
• Arugula (or greens of choice, optional)
• Toppings of choice (optional)

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Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it with oil. Spread the carrots and cauliflower on the sheet, coating them with oil, garlic powder, oregano, paprika, ground cumin, salt, and black pepper. Roast for 25-30 minutes. After cooking, add lemon juice and parsley, then return to the oven for another 5-10 minutes.
2. Meanwhile, rinse and drain chickpeas, pat them dry, and toss with oil, salt, pepper, cumin, paprika, and garlic powder. Spread on a second baking sheet along with diced sweet potatoes coated in oil, salt, and pepper. Roast for about 20-28 minutes.
3. For the tahini yogurt sauce, blend tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt until smooth, adding water for desired consistency.
4. To assemble, drizzle tahini yogurt sauce in a bowl, add arugula, roasted sweet potatoes, cauliflower, carrots, and chickpeas. Top with favorite toppings and a squeeze of lemon.

Notes

Customize with different vegetables or spices as desired. Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 5mg

Keywords: glow bowl, healthy meal, roasted vegetables, vegetarian recipe, quick dinner