Glow Bowl Roasted Veggie Tahini (Print-Friendly Version)

Oven-roasted cauliflower, carrots, chickpeas, and sweet potato finished with a bright, tangy tahini yogurt sauce.

# Ingredients You’ll Need:

→ Roasted Carrots and Cauliflower

01 - 1 head cauliflower, cut into florets (or 12 ounces precut cauliflower florets)
02 - 3 large carrots, sliced into rounds
03 - 2 tablespoons extra virgin olive oil, 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, more to taste
09 - 1/4 teaspoon ground black pepper
10 - 2 tablespoons lemon juice (from 1/2 large lemon)
11 - 1/4 cup fresh parsley, chopped (optional)

→ Roasted Chickpeas and Sweet Potatoes

12 - 1 can chickpeas (15.5 to 16 ounces), rinsed and drained
13 - 1 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, more to taste
19 - 1/5 teaspoon ground black pepper, more to taste

→ Tahini Yogurt Sauce

20 - 1 cup Greek yogurt or plant-based yogurt
21 - 1/4 cup tahini
22 - 1/4 cup 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 - Additional toppings of choice (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper. Cut the cauliflower into florets and slice carrots into rounds. Arrange cauliflower and carrots on one baking sheet in a single layer.
02 - Drizzle cauliflower and carrots with 2 tablespoons olive oil, then sprinkle with garlic powder, oregano, paprika, cumin, salt, and black pepper. Toss to evenly coat. Roast on the upper oven rack for 25 to 30 minutes until vegetables begin to brown and soften. Remove from oven, drizzle with lemon juice, add chopped parsley, and toss. Return to oven for 5 to 10 minutes until golden and fragrant.
03 - Rinse and drain chickpeas, then pat dry with a paper towel. Discard loose skins. Place chickpeas in a bowl and toss with 1 tablespoon olive oil, cumin, paprika, garlic powder, salt, and black pepper. Arrange chickpeas on half of a second baking sheet. Add diced sweet potatoes to the other half, drizzle with 1 tablespoon olive oil, and season with salt and black pepper. Roast in the oven for 20 to 28 minutes until chickpeas are crispy and sweet potatoes are tender.
04 - In a blender or food processor, combine Greek yogurt or plant-based yogurt, tahini, lemon juice, olive oil, garlic, ground cumin, and salt. Blend for about 60 seconds or until the mixture is completely smooth. Adjust consistency by adding a tablespoon of water at a time if a thinner sauce is desired.
05 - Spread tahini yogurt sauce in the bottom of each serving bowl. Top with arugula or greens, roasted cauliflower and carrots, sweet potatoes, and crispy chickpeas. Add preferred toppings and finish with a squeeze of fresh lemon if desired.

# Extra Tips:

01 - Prepare vegetables ahead of time or use precut produce to decrease preparation time.
02 - Rinse and thoroughly dry chickpeas before roasting for optimal crispiness.
03 - Store roasted vegetables and tahini sauce separately in sealed containers in the refrigerator for up to 5 days.
04 - Keep roasted chickpeas at room temperature in a jar with a loose lid for up to 7 days to preserve texture.
05 - This dish is rich in plant protein, dietary fiber, and heart-healthy fats, and provides antioxidants, vitamin C, vitamin A, magnesium, and potassium.
06 - Set a weekly schedule to pre-chop vegetables and streamline meal preparation.

Return to Recipe