Glow Bowl Roasted Veggie Tahini

This glow bowl recipe brings together roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas, all drizzled with a creamy tahini yogurt sauce. It’s a vibrant and nourishing meal that satisfies both your taste buds and your body. Whether you need a wholesome dinner or a filling lunch, this bowl offers a fantastic balance of flavors and textures that keep you energized and glowing.

I made this bowl the first time on a busy weeknight when I wanted something colorful and fast. It quickly became a go-to meal that friends and family also rave about when I bring it to potlucks.

Gather Your Ingredients

• Cauliflower florets: choose firm heads with tight white buds for the best roasting result
• Carrots: look for fresh, bright carrots with crisp texture for a natural sweetness
• Extra virgin olive oil: adds richness and helps veggies caramelize beautifully
• Smoked paprika and ground cumin: offer earthy and warm spice notes that make this dish unique
• Sweet potato: pick medium sized, smooth-skinned sweet potatoes that roast evenly
• Chickpeas: canned chickpeas are fine, just rinse and dry well for crispiness
• Greek yogurt: go for full fat or nonfat based on preference, it creates the creamy sauce base
• Tahini: choose a good quality, unsweetened tahini for a nutty depth
• Fresh lemon juice: adds brightness and balances the flavors in the bowl
• Fresh parsley: optional but adds a fresh herbaceous note
• Arugula or greens: optional base to add peppery bite and freshness to the bowl
• Garlic: enhances depth and umami in the roasted vegetables and sauce

How to Make It

Step 1 For Roasted Carrots and Cauliflower:

Preheat your oven to 425 degrees Fahrenheit (or 220 degrees Celsius). Cut the cauliflower and carrots into bite-sized pieces so they roast evenly. Line a rimmed baking sheet with parchment paper and lightly coat it with oil to prevent sticking. Spread the cauliflower and carrots in a single layer and drizzle with olive oil. Sprinkle garlic powder, oregano, paprika, ground cumin, salt, and black pepper over the veggies. Toss everything well so each piece is coated with oil and spices. Pop the pan into the oven and roast for 25 to 30 minutes. Halfway through, stir gently to promote even browning. Remove the baking sheet and drizzle lemon juice over the veggies and sprinkle chopped parsley. Slide them back into the oven for another 5 to 10 minutes until the cauliflower is golden and slightly crisp. Keep an eye on them because ovens vary, and you want that perfect caramelization.

Step 2 For Roasted Chickpeas and Sweet Potatoes:

While the other veggies roast, prepare your second baking sheet with parchment paper. Rinse the canned chickpeas thoroughly, then use a clean kitchen towel to pat them dry to remove excess moisture for crispiness. Discard any loose skins. In a medium bowl, toss the chickpeas with olive oil, ground cumin, paprika, garlic powder, salt, and pepper until well coated. Place them on one half of your baking sheet in a single layer, leaving space on the other side for the sweet potatoes. Dice the sweet potato into small even cubes for even roasting. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything gently so the sweet potatoes are coated. Roast both chickpeas and sweet potatoes on the middle rack of the oven at 425 degrees Fahrenheit for about 20 to 28 minutes. Check periodically and stir if needed to prevent burning. You want the chickpeas crisp and the sweet potatoes tender but with browned edges.

Step 3 For Tahini Yogurt Sauce:

While everything is roasting, prepare your tahini yogurt sauce. Combine Greek yogurt, tahini, freshly squeezed lemon juice, olive oil, garlic, ground cumin, and salt into a food processor or blender. Blend for about 60 seconds or until the mixture is completely smooth. If you prefer a thinner consistency for drizzling, add water one tablespoon at a time until you reach your desired texture. This sauce is tangy, nutty, and creamy—perfect for balancing the roasted veggies.

Step 4 Assemble the Bowl:

To build your glow bowl, start with a bed of arugula or greens if using. Spoon the roasted cauliflower and carrots, sweet potatoes, and crispy chickpeas over the greens. Drizzle generously with the tahini yogurt sauce. Add any additional toppings you like such as extra parsley, nuts, or even a squeeze more lemon to brighten everything up. Serve warm or at room temperature for a satisfying and nourishing bowl that tastes as good as it looks.

My favorite ingredient here is the tahini yogurt sauce. It ties all the roasted vegetables together with its creamy texture and bright lemon undertones. I remember the first time I made this bowl for my family during a chilly weekend. Everyone loved the combination of crispy chickpeas with the tender roasted veggies. Now it’s the one dish we always ask for when we want something healthy, colorful, and comforting.

Flavor Boosters

Storage Tips Store the roasted vegetables and tahini yogurt sauce in separate airtight containers in the refrigerator. The veggies keep their best texture for about four to five days. The sauce stays fresh for the same duration. Keep the roasted chickpeas in a small jar with the lid slightly loose at room temperature so they stay crispy for up to a week.

Serving Suggestions

Enjoy this glow bowl as a filling lunch or light dinner. Pair it with warm pita or flatbread for a Mediterranean-inspired meal. Add a handful of toasted nuts or seeds on top for an extra crunch and nutrition boost. A squeeze of fresh lemon juice at serving brightens all the flavors.

Creative Twists

Ingredient Substitutions If you don’t have tahini, try almond butter or sunflower seed butter for the sauce, but expect a slightly different flavor. Use coconut or oat yogurt for a dairy-free version. Swap arugula with spinach or kale to match your preference. Feel free to swap carrots with parsnips or butternut squash for seasonal variations.

This glow bowl is a perfect blend of flavor and nutrition that never fails to impress and nourish.

Recipe FAQs

→ What vegetables are used in this dish?

The bowl uses cauliflower, carrots, sweet potatoes, and chickpeas roasted with spices for flavor.

→ How is the tahini yogurt sauce made?

Blending tahini, Greek yogurt, lemon juice, olive oil, garlic, cumin, and salt creates a smooth, creamy dressing.

→ 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?

Spices like cumin, paprika, garlic powder, oregano, salt, and pepper add warmth and depth to the veggies.

→ Are there any tips for crispier chickpeas?

Drying chickpeas thoroughly before roasting and spacing them on the baking sheet helps them crisp up nicely.