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Glow Bowl Roasted Veggies

Section: Bright, Fresh & Flavorful Salads You’ll Love

This Glow Bowl brings together perfectly roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas, all enhanced by a creamy tahini yogurt sauce. The roasting process deepens the natural sweetness and textures, while aromatic spices like cumin, paprika, and garlic powder add warmth. The tahini yogurt dressing balances the dish with its smooth, citrusy notes. This combination results in a hearty, nutrient-packed bowl that is both satisfying and flavorful, ideal for a wholesome dinner.

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A woman cooking in a kitchen.
Created By Sarah Lynn
Updated on Mon, 17 Nov 2025 05:06:15 GMT
A glow bowl recipe with roasted vegetables and tahini yogurt sauce. Highlight
A glow bowl recipe with roasted vegetables and tahini yogurt sauce. | satisfymeals.com

This colorful Glow Bowl is the perfect way to pack your meal with vibrant flavors and plenty of nutrition. Roasted cauliflower and carrots bring a caramelized sweetness while sweet potatoes and crispy chickpeas add texture and heartiness. The creamy tahini yogurt sauce ties everything together with a tangy, rich finish that transforms simple vegetables into a memorable dinner.

I first made this recipe on a busy weeknight and loved how well the flavors melded even the next day. Now it’s a go-to when I want something healthy but truly satisfying.

Gather Your Ingredients

  • Cauliflower florets: the star of roasted texture and mild nutty flavor choose firm heads with white, crisp florets
  • Carrots cut into rounds: add sweetness and color pick firm carrots without cracks
  • Extra virgin olive oil: brings richness and helps with roasting use fresh and high quality for best flavor
  • Garlic powder, oregano, paprika, cumin: combination delivers warmth and depth fresh spices enhance the flavor dramatically
  • Salt and black pepper: essential seasoning to balance the spices
  • Lemon juice: brightens the roasted vegetables with acidity use fresh lemons for the best zest and juice
  • Fresh parsley: optional but adds a fresh herbal note look for vibrant green leaves
  • Canned chickpeas: source of plant protein and adds crunch when roasted rinse and dry well for crispiness
  • Sweet potato diced: delivers earthy sweetness and soft bite select firm potatoes without bruises
  • Greek yogurt or plant-based alternative: makes the sauce creamy and tangy opt for thick yogurt to avoid watery dressing
  • Tahini: sesame paste lends a nutty, silky richness stir before measuring since it can separate
  • Garlic clove: fresh garlic punches up the tahini sauce peel and crush for maximum flavor
  • Arugula or preferred greens: optional for added freshness and bitterness

How to Make It

Preheat and Prep Chop and Roast Vegetables and Chickpeas:
Preheat your oven to 425 degrees Fahrenheit or 220 Celsius. Cut the cauliflower into bite-sized florets and the carrots into rounds. Line a rimmed baking sheet with parchment paper and coat it lightly with oil. Spread the cauliflower and carrots on the sheet in a single layer. Drizzle with extra virgin olive oil and sprinkle garlic powder, oregano, paprika, cumin, salt, and black pepper. Toss gently to coat all pieces evenly. Roast these vegetables on the middle rack for about 25 to 30 minutes. After this, remove them from the oven and pour fresh lemon juice over the vegetables. If you like, scatter chopped parsley on top. Return the tray to the oven and roast for an additional 5 to 10 minutes until the cauliflower edges turn golden brown. Keep an eye on your oven because cooking times can vary.
Prepare the Roasted Chickpeas and Sweet Potatoes:
While the first pan roasts, prepare the chickpeas and sweet potatoes on a separate baking sheet lined with parchment paper. Rinse the chickpeas thoroughly and dry them well with a clean kitchen towel. Remove any loose skins for a better texture. In a bowl, toss the chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper until fully coated. Dice the sweet potato into small cubes. Add them to the same baking sheet alongside the chickpeas, drizzle with olive oil, and season with salt and pepper. Spread everything out in a single layer to ensure even roasting. Place this baking sheet in the oven alongside the carrots and cauliflower once they are ready. Roast the chickpeas and sweet potato for 20 to 28 minutes or until golden and crispy. Timing may differ based on your oven.
Make the Tahini Yogurt Sauce:
While your vegetables roast, combine the tahini, Greek yogurt or plant-based yogurt, lemon juice, olive oil, crushed garlic clove, ground cumin, and salt in a blender or food processor. Blend for about 60 seconds until very smooth and creamy. If you prefer a thinner consistency, add water one tablespoon at a time until you reach desired pourability.
Assemble Your Glow Bowl:
Begin by spreading a generous amount of the tahini yogurt sauce on the bottom of each serving bowl. Add a bed of arugula or any greens you love if using. Arrange the roasted sweet potatoes, crispy chickpeas, and colorful cauliflower and carrots on top. Finish with extra lemon wedges or your favorite toppings such as seeds, nuts, or fresh herbs for an extra flavor kick.
A plate of roasted vegetables with a tahini yogurt sauce.
A plate of roasted vegetables with a tahini yogurt sauce. | satisfymeals.com

Among all ingredients my favorite is the sweet potato because it offers the perfect balance of sweetness and creaminess once roasted. I remember feeding this dish to my kids on a chilly weekend and watching them happily devour their bowls with big smiles. It instantly became a family favorite.

Flavor Boosters

The creamy tahini yogurt sauce with fresh lemon juice and crushed garlic adds a luxurious tang that enhances the natural sweetness of the roasted vegetables and chickpeas.

Serving Suggestions

Serve this glow bowl as a nutritious lunch or dinner with a side of warm pita bread or quinoa for extra grains. Garnish with toasted sesame seeds, fresh herbs like cilantro or mint, or a sprinkling of chili flakes if you want a touch of heat. Drizzle more lemon juice for added brightness just before eating.

Creative Twists

Swap cauliflower with broccoli florets or Brussels sprouts, and sweet potatoes with butternut squash or pumpkin for seasonal variations. Use roasted lentils or crispy tofu cubes instead of chickpeas, and substitute Greek yogurt with plain yogurt or cashew cream for the sauce.

A bowl of roasted vegetables with a tahini yogurt sauce.
A bowl of roasted vegetables with a tahini yogurt sauce. | satisfymeals.com

This Glow Bowl balances vibrant flavors and nutritious ingredients perfectly for a healthy and satisfying meal that’s easy to prepare and enjoy any day of the week.

Common Questions About the Recipe

→ What vegetables are used in this bowl?

Cauliflower, carrots, sweet potatoes, and chickpeas are roasted to create a hearty vegetable base.

→ How is the tahini yogurt sauce prepared?

The sauce blends tahini, Greek yogurt, lemon juice, olive oil, garlic, cumin, and salt until smooth and creamy.

→ Can this bowl be prepared ahead of time?

Yes, roasted vegetables and tahini yogurt sauce can be stored separately in the fridge for up to 4-5 days.

→ What spices enhance the roasted vegetables?

A blend including garlic powder, paprika, ground cumin, oregano, salt, and pepper is used for flavorful roasting.

→ Are there any suggested toppings for the bowl?

Optional toppings like arugula or other greens add freshness and texture to the assembled bowl.

Glow Bowl Roasted Veggies

A vibrant bowl of roasted veggies with sweet potatoes, chickpeas, and tangy tahini yogurt dressing.

Preparation Time
15 minutes
Time to Cook
30 minutes
Overall Time
45 minutes
Created By: Sarah Lynn

Type of Recipe: Salads

Level of Difficulty: Moderate Difficulty

Cuisine Category: American

Makes: 4 Portions

Dietary Options: Vegetarian Option, Gluten-Free Option

Ingredients List

→ Roasted Carrots and Cauliflower

Ingredient 01 1 head cauliflower, cut into florets (approx. 340 g) or 340 g precut cauliflower florets
Ingredient 02 3 large carrots, sliced into rounds (approx. 300 g)
Ingredient 03 2 tablespoons extra virgin olive oil
Ingredient 04 ½ teaspoon garlic powder
Ingredient 05 1 teaspoon dried oregano
Ingredient 06 1 teaspoon paprika
Ingredient 07 1 teaspoon ground cumin
Ingredient 08 ½ teaspoon salt, adjust to taste
Ingredient 09 ¼ teaspoon ground black pepper
Ingredient 10 Juice of ½ large lemon (approximately 30 ml)
Ingredient 11 ¼ cup fresh parsley, chopped (optional, approx. 15 g)

→ Roasted Chickpeas and Sweet Potatoes

Ingredient 12 1 can chickpeas (garbanzo beans), drained and rinsed (425–450 g)
Ingredient 13 1 medium sweet potato, diced (approx. 200 g)
Ingredient 14 2 tablespoons extra virgin olive oil
Ingredient 15 ½ teaspoon ground cumin
Ingredient 16 ½ teaspoon paprika
Ingredient 17 ¼ teaspoon garlic powder
Ingredient 18 ½ teaspoon salt, adjust to taste
Ingredient 19 ⅕ teaspoon ground black pepper, adjust to taste

→ Tahini Yogurt Sauce

Ingredient 20 1 cup Greek yogurt (230 g), or plant-based yogurt alternative
Ingredient 21 ¼ cup tahini (64 g)
Ingredient 22 Juice of 1 large lemon (approx. 60 ml)
Ingredient 23 2 tablespoons extra virgin olive oil
Ingredient 24 1 clove garlic, minced
Ingredient 25 ½ teaspoon ground cumin
Ingredient 26 ½ teaspoon salt

→ To Serve

Ingredient 27 Arugula or greens of choice, optional
Ingredient 28 Additional toppings of choice, optional

How to Make It

Step 01

Preheat oven to 220°C (425°F). Chop cauliflower and carrots into bite-sized pieces. Line a rimmed baking sheet with parchment paper and lightly oil it. Arrange cauliflower and carrots in a single layer, drizzle with olive oil, and sprinkle garlic powder, oregano, paprika, cumin, salt, and black pepper. Toss to coat evenly. Roast for 25–30 minutes until tender. Remove from oven, drizzle with lemon juice, add parsley if using, and return to oven for an additional 5–10 minutes until cauliflower is golden brown.

Step 02

On a second parchment-lined rimmed baking sheet, spread rinsed and dried chickpeas, discarding any loosened skins. Toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper until coated. Place chickpeas on one half of the baking sheet in a single layer. Add diced sweet potatoes to the other half, drizzle with olive oil, salt, and pepper, and toss. Roast alongside vegetables for 20–28 minutes or until sweet potatoes are tender and chickpeas are crispy.

Step 03

Combine Greek yogurt, tahini, lemon juice, olive oil, minced garlic, cumin, and salt in a food processor or blender. Blend until smooth, approximately 60 seconds. For a thinner consistency, add water one tablespoon at a time until desired texture is achieved.

Step 04

In serving bowls, spread a base layer of tahini yogurt sauce. Top with arugula or greens, roasted sweet potatoes, carrots, cauliflower, and crispy chickpeas. Add optional toppings and a final squeeze of lemon juice before serving.

Extra Information

  1. Chop vegetables in advance for meal prep efficiency. Use pre-cut vegetables for faster preparation. Rinse and thoroughly dry chickpeas to achieve optimal crispiness. Store components separately in airtight containers to maintain freshness for up to 4–5 days.
  2. Designate a specific day for batch chopping to streamline weekly meal preparation and establish consistent healthy eating habits.

Essential Tools

  • Kitchen knife
  • Cutting board
  • 2 rimmed baking sheets
  • Parchment paper
  • Food processor or blender

Allergen Details

Always verify the ingredients for potential allergens and consult your doctor if needed.
  • Contains dairy (Greek yogurt) and sesame (tahini).

Nutritional Info (Per Serving)

This info should only be used for general guidance and isn’t meant to replace professional medical advice.
  • Calorie Count: 400
  • Fat Content: 14 grams
  • Carbohydrate Content: 50 grams
  • Protein Content: 15 grams