Glow Bowl Roasted Veggies (Print-Friendly Recipe)

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

# Ingredients List:

→ Roasted Carrots and Cauliflower

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

→ Roasted Chickpeas and Sweet Potatoes

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

→ Tahini Yogurt Sauce

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

→ To Serve

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

# How to Make It:

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.
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.
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.
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:

01 - 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.
02 - Designate a specific day for batch chopping to streamline weekly meal preparation and establish consistent healthy eating habits.

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