Glow Bowl Roasted Veggie Tahini

If eating vibrant healthy food makes you feel as good as it tastes this Glow Bowl is about to be your new go-to dinner The bowl brings together caramelized roasted cauliflower and carrots sweet potatoes with crispy chickpeas all smothered with a creamy tangy tahini yogurt sauce I first threw this together on a weeknight craving something both cozy and energizing and it exceeded all my expectations Now it is my favorite way to fit more vegetables into my day

After my first bite I knew this bowl was special My husband who normally does not love cauliflower asked for seconds and the creamy sauce is absolutely craveable

Gather Your Ingredients

• Cauliflower: opt for a fresh firm head with tight florets Precut florets save time and work just as well
• Carrots: choose large vibrant carrots for the best sweetness
• Extra virgin olive oil: use for roasting to bring out flavor and golden edges look for first cold pressed oil
• Garlic powder: gives a mellow savory depth to the veggies
• Oregano: infuses a Mediterranean warmth check freshness for best flavor
• Paprika: brings both color and a subtle smoky sweetness use good quality for brightness
• Ground cumin: adds earthiness and a touch of warmth a must for balance
• Salt and ground black pepper: round out all the seasoning use flaky sea salt for a pop of flavor
• Fresh lemon juice: after roasting boosts roasted veggie flavor and adds brightness
• Fresh parsley: totally optional but highly recommended for freshness and color
• Chickpeas: look for cans with just chickpeas water and salt dry after rinsing to get crispy
• Sweet potato: aim for a firm deeply orange potato for best roasting results
• Greek yogurt or plant-based yogurt: makes the creamy base for the sauce pick plain and unsweetened
• Tahini: find a jar with only sesame seeds on the ingredient list stir well before using
• Fresh garlic: for the sauce just one clove for aromatic zing
• Arugula or greens of choice: anything tender and peppery is wonderful as a base
• Toppings of choice: think toasted nuts seeds or avocado for extra flavor and crunch

How to Make It

Roast the Carrots and Cauliflower:

Preheat your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius Chop the carrots and cauliflower into bite-sized pieces Line a rimmed baking sheet with parchment paper and lightly spray with oil Toss the chopped vegetables with two tablespoons olive oil garlic powder oregano paprika cumin half teaspoon salt and quarter teaspoon pepper Spread them in an even layer Roast in the oven for twenty five to thirty minutes Remove the tray sprinkle on lemon juice and parsley Stir and return to the oven for another five to ten minutes until golden at the edges

Roast the Chickpeas and Sweet Potatoes:

While the first tray is roasting line a second baking sheet with parchment Rinse drain and dry the chickpeas thoroughly to ensure crispiness Toss in a bowl with olive oil cumin paprika garlic powder half teaspoon salt and a pinch of pepper Spread in a single layer on half of the baking sheet Dice your sweet potato and place on the other half of the sheet Drizzle with oil season with salt and pepper Roast alongside the other tray on the middle rack for twenty to twenty eight minutes checking at twenty minutes to avoid overcooking

Make the Tahini Yogurt Sauce:

While everything roasts combine yogurt tahini lemon juice olive oil garlic cumin and half teaspoon salt in a blender or food processor Blend for about sixty seconds until silky smooth For a pourable consistency add water a tablespoon at a time until desired thickness is reached

Assemble Your Glow Bowls:

Spread tahini yogurt sauce onto the bottom of bowls Top with fresh arugula or greens then pile on the roasted sweet potato chickpeas carrots and cauliflower Finish with extra toppings a final squeeze of lemon if you like and dive in

When I make Glow Bowls I always go heavy on the cauliflower watching those florets crisp up is my favorite part of roasting The aroma fills the kitchen and always draws someone in for a taste before dinner is even served This recipe turned my youngest into a chickpea fan for the first time ever

Flavor Boosters

Customizable with whatever veggies are in season or your favorites are on hand Fresh lemon and tahini combine to create a bright irresistible sauce

Serving Suggestions

Assemble bowls just before eating for the best texture and crunch Double the recipe for packed lunches throughout the workweek Add toasted pumpkin seeds or sliced avocado for extra richness This bowl is also wonderful with a fried or soft-boiled egg or topped with herby feta

Creative Twists

Use pre-cut veggies to save prep time Frozen cauliflower or carrots work in a pinch just increase oven time slightly Swap in sweet potatoes for butternut squash or regular potatoes for a different flavor Use canned white beans instead of chickpeas for variety Vegan yogurt makes this recipe fully plant-based

Making this Glow Bowl is not just about the nutrients it is about creating a bowl full of textures colors and flavors that you genuinely want to eat I always end up nibbling the crispy veggies right off the tray while the sauce blends so do not be afraid to make extra to satisfy those before dinner cravings

Recipe FAQs

→ What vegetables are ideal for this glow bowl?

Cauliflower, carrots, and sweet potatoes work excellently, but you can add broccoli, bell pepper, or zucchini for variety.

→ How can I make the tahini yogurt sauce thinner?

Add small splashes of water or lemon juice to achieve your preferred consistency while blending the sauce.

→ Are there substitutions for the chickpeas?

Try roasted lentils or white beans for a similar texture and protein boost in the bowl.

→ Can this be made ahead for meal prep?

Yes! Roast the veggies and prepare the sauce in advance; store separately for up to 4-5 days in the fridge.

→ What toppings pair well with this bowl?

Try toasted seeds, fresh herbs, avocado slices, or a squeeze of fresh lemon for added brightness and texture.