Glow Bowl Roasted Veggie Tahini (Print-Friendly Recipe)

Vibrant bowl featuring roasted veggies and creamy tahini yogurt sauce, finished with fresh greens.

# Ingredients List:

→ Roasted Carrots and Cauliflower

01 - 1 head cauliflower, cut into florets (or 12 ounces pre-cut cauliflower florets)
02 - 3 large carrots, sliced into rounds
03 - 2 tablespoons extra virgin olive oil, plus more as needed
04 - 1/2 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon paprika
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon salt, plus more to taste
09 - 1/4 teaspoon ground black pepper
10 - 1 tablespoon freshly squeezed lemon juice (from 1/2 large lemon)
11 - 1/4 cup fresh parsley, chopped (optional)

→ Roasted Chickpeas and Sweet Potato

12 - 1 can chickpeas (15.5 to 16 ounces), rinsed and drained
13 - 1 medium sweet potato, diced
14 - 2 tablespoons extra virgin olive oil
15 - 1/2 teaspoon ground cumin
16 - 1/2 teaspoon paprika
17 - 1/4 teaspoon garlic powder
18 - 1/2 teaspoon salt, plus more to taste
19 - 1/5 teaspoon ground black pepper, plus more to taste

→ Tahini Yogurt Sauce

20 - 1 cup Greek yogurt or plant-based yogurt
21 - 1/4 cup tahini
22 - 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
23 - 2 tablespoons extra virgin olive oil
24 - 1 clove garlic
25 - 1/2 teaspoon ground cumin
26 - 1/2 teaspoon salt

→ For Serving

27 - Arugula or mixed greens, optional
28 - Toppings of choice, optional

# How to Make It:

01 - Preheat oven to 425°F. Cut carrots and cauliflower into bite-sized pieces. Line a rimmed baking sheet with parchment paper and lightly oil. Arrange cauliflower and carrots in a single layer, drizzle with olive oil, and sprinkle with garlic powder, oregano, paprika, cumin, salt, and black pepper. Toss to coat evenly.
02 - Roast the vegetables for 25 to 30 minutes. Remove from the oven, drizzle with lemon juice, and add chopped parsley if using. Return to the oven for an additional 5 to 10 minutes or until golden brown.
03 - Line a second baking sheet with parchment paper. Rinse and drain chickpeas, then gently dry with a paper towel and remove loose skins. In a bowl, toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and black pepper. Spread chickpeas on half of the sheet. Dice sweet potato, place on remaining half of the sheet, drizzle with olive oil, and season with salt and black pepper.
04 - Roast chickpeas and sweet potato in the preheated oven on the middle rack for 20 to 28 minutes, until sweet potato is tender and chickpeas are crisp.
05 - While vegetables are roasting, combine Greek yogurt, tahini, lemon juice, olive oil, garlic, ground cumin, and salt in a blender or food processor. Blend for about 1 minute until smooth. For a thinner consistency, gradually blend in water as needed.
06 - Spread tahini yogurt sauce in serving bowls. Top with arugula or greens if desired, then layer with roasted sweet potato, cauliflower, carrots, and chickpeas. Add additional toppings and a squeeze of lemon if desired. Serve immediately.

# Extra Information:

01 - Prepare vegetables in advance to expedite assembly. Use pre-cut vegetables for convenience. Always rinse and dry chickpeas thoroughly before roasting to achieve optimal crispness.
02 - Store roasted vegetables and tahini yogurt sauce in separate airtight containers in the refrigerator for up to 5 days. Keep roasted chickpeas at room temperature in a loosely closed container for up to 7 days.
03 - This nutrient-dense dish delivers plant protein, dietary fiber, healthy fats, antioxidants, vitamin C, vitamin A, magnesium, and potassium.
04 - Dedicate a specific day to chopping vegetables for streamlined meal preparation throughout the week.

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