Glow Bowl Roasted Veggie Tahini

This vibrant glow bowl brings together roasted veggies sweet potatoes and chickpeas under a cloud of creamy tahini yogurt sauce for a meal that feels as good as it tastes. With crisp tender vegetables and warm spices balanced by the tang of lemon this dish packs abundant nutrition into every bite. Over the years it has become my go to when I crave something both hearty and uplifting especially on busy nights when I want serious flavor with minimal fuss.

The combination of creamy sauce and crunchy roasted veggies is irresistible to everyone in my home. My family actually cheers when I announce glow bowls for dinner and I love watching them load up their bowls just the way they like.

Gather Your Ingredients

• Cauliflower: fresh vibrant florets roast up tender and golden choose a firm tight head with no brown spots
• Carrots: sweet and earthy bring color and crunch always look for firm bright orange carrots for the best flavor
• Extra virgin olive oil: helps the veggies and chickpeas get those caramelized edges always use cold pressed high quality olive oil for the best taste
• Garlic powder oregano paprika ground cumin and black pepper: create a complex savory profile pick fresh spices for maximum flavor
• Lemon: adds zip and freshness I always use freshly squeezed for the best results
• Parsley: optional but it adds a lovely herbal note look for deep green leaves for maximum freshness
• Chickpeas: also called garbanzo beans provide protein and texture canned are so convenient but be sure to rinse and dry them for crispiness
• Sweet potato: brings sweetness and hearty satisfaction choose a firm orange sweet potato without any soft spots
• Greek yogurt or plant based yogurt for the sauce: creates a luxurious creamy base full fat or nonfat both work nicely
• Tahini: adds a nutty creaminess to the sauce buy a tahini that is smooth and pourable for easy blending
• Fresh garlic and ground cumin for the sauce: deepen the flavor profile go for plump garlic cloves and freshly ground cumin if you can
• Arugula or any fresh greens: optional for serving pick vibrant springy greens for great texture
• Toppings of your choice: such as seeds microgreens or pickled onions for extra crunch and interest

How to Make It

Prep and Season Veggies:

Chop the cauliflower into medium florets and the carrots into rounds to ensure they cook evenly. Spread both on a parchment lined baking sheet drizzle generously with olive oil then scatter over garlic powder oregano paprika cumin salt and black pepper. Toss with your hands to fully coat each piece for maximum flavor.

Roast and Finish Veggies:

Roast the vegetables at four hundred twenty five degrees Fahrenheit until edges are deeply golden about twenty five to thirty minutes. Pull the pan sprinkle with fresh lemon juice and parsley then return to the oven for five to ten minutes longer to intensify the caramelization and meld flavors.

Prep Chickpeas and Sweet Potatoes:

Rinse and dry the chickpeas thoroughly to help them crisp up in the oven. Dice the sweet potato into even cubes. Toss chickpeas with olive oil, cumin, paprika, garlic powder, salt and pepper then spread over half a lined sheet with diced sweet potatoes on the other half seasoned simply with oil, salt and pepper.

Roast Chickpeas and Sweet Potatoes:

Roast them together on the middle oven rack until the sweet potatoes are fork tender and chickpeas are golden crisp. This usually takes about twenty to twenty eight minutes. Give the pan a shake halfway through for even cooking.

Make the Tahini Yogurt Sauce:

While everything roasts combine Greek yogurt tahini lemon juice olive oil garlic cumin and salt in a blender or food processor. Blend until completely smooth and creamy scraping down the sides as needed. Add a spoonful of water to loosen if you desire a thinner consistency.

Assemble the Bowls:

Layer bowls starting with a swipe of tahini yogurt sauce at the base. Top with arugula then heap on the sweet roasted veggies and chickpeas. Finish with your favorite toppings and another squeeze of lemon for a truly fresh finish.

A wonderful option for meal prepping or easy weeknight dinners I am especially fond of the lemony tahini yogurt sauce for the way it ties everything together. One taste of it and you will understand why my friends always ask for the recipe when they visit.

Flavor Boosters

Keep roasted veggies and sauce in separate airtight containers in the refrigerator to maximize freshness. This keeps everything delicious for up to five days. Store roasted chickpeas separately at room temperature with the lid slightly ajar so they stay crispy and not soggy.

Serving Suggestions

This bowl is beautiful on its own but also perfect over cooked grains like quinoa or brown rice for extra staying power. Try it as a hearty salad for lunch or serve as a side to roasted fish or chicken if you like a bit more protein on your plate.

Creative Twists

You can swap cauliflower for broccoli or even brussels sprouts and use any color of sweet potato or try butternut squash. The tahini yogurt sauce is equally delicious with plain plant based yogurt if you want a vegan version. Out of chickpeas try roasted lentils or white beans for variety.

Remember you are welcome to customize this glow bowl to reflect what you love and what you have on hand. Every bowl I make feels like a celebration of color and flavor from the simplest ingredients. Let it inspire you to eat with joy and try new things right in your own kitchen.

Common Questions About the Recipe

→ What vegetables work best for a glow bowl?

Roasted cauliflower, carrots, and sweet potatoes are classic choices, but you can add broccoli, bell peppers, or zucchini to suit personal preference.

→ How can I make the tahini yogurt sauce thinner?

Add a tablespoon of water at a time and blend until the consistency reaches your preference for drizzling.

→ Are there alternatives to chickpeas for crunch?

Try roasted lentils or crispy tofu cubes for a satisfying crunch and added plant-based protein.

→ Can I meal prep this bowl in advance?

Yes, roast the vegetables and chickpeas ahead of time and store separately. Assemble with fresh greens when ready to eat.

→ How long do the components keep?

Roasted vegetables and sauce last 4-5 days refrigerated. Store chickpeas in a jar at room temperature for up to a week.

→ What greens pair well with these ingredients?

Arugula, spinach, or mixed salad greens complement the roasted vegetables and creamy sauce perfectly.