Glow Bowl

Why Make This Recipe

Glow Bowl is a vibrant and nutritious dish that combines roasted vegetables with a creamy tahini yogurt sauce. It’s perfect for a healthy lunch or dinner and is packed with flavors and textures. This recipe is great for meal prep and can be customized to suit your taste. Whether you’re a vegetarian or just looking for a healthy meal option, this bowl is satisfying and delicious.

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, I use nonfat but 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. Place the cauliflower and carrots on the sheet pan in a single layer and coat them with oil and spices. Roast the veggies in the oven for 25-30 minutes. Once done, remove them from the oven and squeeze lemon juice over them, adding parsley as well. Return the veggies to the oven for another 5-10 minutes, until the cauliflower is golden brown. Cooking times may vary.

Step 2 – For Roasted Chickpeas and Sweet Potatoes:
At the same time, prepare the roasted chickpeas and sweet potatoes. Line another baking sheet with parchment paper. Rinse, drain, and dry the chickpeas, removing any loose skins. In a bowl, mix the chickpeas with olive oil and your spice blend. Spread the chickpeas on one half of the baking sheet. For the sweet potatoes, add them to the other half with a sprinkle of oil, salt, and pepper. Roast everything in the oven for 20-28 minutes, keeping an eye on them.

Step 3 – For Tahini Yogurt Sauce:
While the vegetables are roasting, make the tahini dressing. 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 desired, add a tablespoon of water at a time for a thinner sauce.

Step 4 – Assemble the Bowl:
To put everything together, start with a base of tahini yogurt sauce in a bowl. Top it with arugula, roasted sweet potatoes, cauliflower, carrots, and chickpeas. Add any preferred toppings and a squeeze of fresh lemon juice. Enjoy your healthy and colorful Glow Bowl!

How to Serve Glow Bowl

Serve the Glow Bowl warm or at room temperature. It’s great as a stand-alone dish or paired with your favorite crusty bread or salad.

How to Store Glow Bowl

Store any leftovers in an airtight container in the refrigerator. The roasted vegetables and chickpeas can last about 3-5 days. Keep the tahini yogurt sauce separate until ready to eat to maintain its freshness.

Tips to Make Glow Bowl

• Feel free to adjust the spices based on your taste preferences.
• You can add or substitute other vegetables such as zucchini, bell peppers, or spinach.
• Experiment with different toppings like nuts, seeds, or cheese for added flavor and texture.

Variation

For a spicier kick, add some red pepper flakes or a diced jalapeño to the sweet potato and chickpea mix. You can also swap out the tahini for almond butter for a different nutty flavor.

FAQs

1. Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables. Just make sure to thaw and drain them before roasting to avoid excess moisture.

2. Is this recipe vegan?
You can make it vegan by using plant-based yogurt instead of regular yogurt.

3. How can I make this dish gluten-free?
This recipe is naturally gluten-free! Just ensure that any toppings you choose are also gluten-free.

Glow Bowl

---

• Author: ikramnihad
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A vibrant and nutritious dish combining roasted vegetables with a creamy tahini yogurt sauce, perfect for healthy meals.

---

Ingredients

Scale 1x2x3x

• 1 head cauliflower, cut into florets
• 3 large carrots, cut into round pieces
• 2 Tbsp extra virgin olive oil
• ½ tsp garlic powder
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp salt
• 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
• 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)
• 2 Tbsp extra virgin olive oil
• 1 clove garlic
• ½ tsp ground cumin
• ½ tsp salt
• Arugula (optional)
• Toppings of choice (optional)

---

Instructions

1. Preheat the oven to 425°F (220°C). Chop the carrots and cauliflower into bite-sized pieces, line a baking sheet with parchment paper, and spray it with oil.
2. Place the cauliflower and carrots on the sheet in a single layer, coating them with oil and spices. Roast for 25-30 minutes, then remove and squeeze lemon juice over them, adding parsley. Return to the oven for another 5-10 minutes.
3. Simultaneously, rinse, drain, and dry the chickpeas, then mix with olive oil and spices. Spread on one half of a lined baking sheet, add sweet potatoes on the other half, and roast for 20-28 minutes.
4. In a blender, combine tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, adding water for desired consistency.
5. To assemble, start with a base of tahini yogurt sauce in a bowl, then top with arugula, roasted sweet potatoes, cauliflower, carrots, and chickpeas, adding any preferred toppings and a squeeze of lemon juice.

Notes

Store leftovers in an airtight container in the refrigerator. The roasted vegetables can last 3-5 days. Keep the tahini yogurt sauce separate until ready to eat for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 10mg

Keywords: healthy, vegetarian, meal prep, glow bowl, roasted vegetables, tahini