Glow Bowl Roasted Veggie (Print-Friendly Version)

Colorful bowl with perfectly roasted cauliflower, carrots, chickpeas, sweet potatoes, and tahini yogurt dressing.

# Ingredients You’ll Need:

→ Roasted Carrots and Cauliflower

01 - 1 head cauliflower, cut into florets (about 340 g) or 340 g precut cauliflower florets
02 - 3 large carrots, sliced into rounds (approximately 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 - ½ large lemon, juiced (approximately 30 ml)
11 - ¼ cup fresh parsley, chopped (optional, about 15 g)

→ Roasted Chickpeas and Sweet Potatoes

12 - 1 can chickpeas (garbanzo beans), 440-450 g drained weight
13 - 1 medium sweet potato, diced (approximately 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 or plant-based yogurt (about 245 g)
21 - ¼ cup tahini (approximately 60 ml)
22 - 1 large lemon, juiced (about 60 ml)
23 - 2 tablespoons extra virgin olive oil
24 - 1 clove garlic
25 - ½ teaspoon ground cumin
26 - ½ teaspoon salt

→ Optional Bowl Components

27 - Arugula or greens of choice
28 - Additional toppings as desired

# How to Make It:

01 - Preheat oven to 425°F (220°C). Cut cauliflower into florets and slice carrots into rounds. Line a rimmed baking sheet with parchment paper and lightly oil it. Spread cauliflower and carrots in a single layer, drizzle with olive oil, and sprinkle with garlic powder, oregano, paprika, cumin, salt, and pepper. Roast for 25-30 minutes. Remove from the oven, add lemon juice and parsley, then return to oven for an additional 5-10 minutes until vegetables are golden and tender.
02 - While vegetables roast, rinse and drain chickpeas, pat dry thoroughly, discarding loose skins. On a second parchment-lined rimmed baking sheet, toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper. Arrange chickpeas on one side in a single layer. Add diced sweet potatoes to the other side, drizzle with olive oil, and season with salt and pepper. Roast in the oven together for 20-28 minutes, turning chickpeas halfway for even crisping.
03 - Combine tahini, Greek or plant-based yogurt, lemon juice, olive oil, garlic, ground cumin, and salt in a food processor or blender. Blend until smooth, approximately 60 seconds. For thinner consistency, gradually add water one tablespoon at a time until desired texture is reached.
04 - In serving bowls, spread a layer of tahini yogurt sauce. Top with arugula or preferred greens, roasted sweet potatoes, cauliflower, carrots, and chickpeas. Add additional toppings and a final squeeze of lemon if desired.

# Extra Tips:

01 - For best texture, rinse and thoroughly dry chickpeas before roasting to ensure crispiness.
02 - Pre-cut vegetables can be used to reduce preparation time.
03 - Store roasted vegetables and tahini sauce separately in airtight containers refrigerated for up to 4-5 days. Store roasted chickpeas at room temperature in a loosely covered container for up to 7 days.

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