Glow Bowl Recipe

If you’re looking for a nourishing, flavorful meal that’s perfect for busy weeknights, this Glow Bowl Recipe will quickly become a go-to in your kitchen. Packed with roasted veggies, crispy chickpeas, and a creamy tahini yogurt sauce, it’s not only delicious but also an anti-inflammatory glow bowl that will make you feel as good as it tastes. Bonus: it’s easy to make and full of vibrant colors—because who doesn’t love a bowl full of goodness?

Why You’ll Love This Glow Bowl

This Glow Bowl is perfect for anyone seeking a healthy, satisfying, and quick meal. The roasted cauliflower, sweet potatoes, and chickpeas are full of flavor, and the tahini yogurt sauce adds the perfect creamy touch. Plus, it’s super customizable—you can add your favorite greens, toppings, or spice up the sauce for a little extra kick. It’s a meal that checks all the boxes: nourishing, quick, and, most importantly, delicious.

Ingredients You’ll Need for the Glow Bowl

Let’s gather everything you need to make this delicious, anti-inflammatory meal:

• 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
• 3 large carrots, cut into round pieces
• 2 Tbsp extra virgin olive oil (more as needed)
• ½ tsp garlic powder
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp salt (more to taste)
• ¼ tsp ground black pepper
• ½ large lemon, juiced (about 2 Tbsp)
• ¼ cup fresh parsley, chopped (optional)
• 1 can chickpeas, also known as garbanzo beans (15.5 oz-16 oz)
• 1 sweet potato, diced
• 2 Tbsp extra virgin olive oil
• ½ tsp ground cumin
• ½ tsp paprika
• ¼ tsp garlic powder
• ½ tsp salt (more to taste)
• ⅕ tsp ground black pepper (more to taste)
• 1 cup Greek yogurt (or plant-based yogurt, I use nonfat, but any fat content works)
• ¼ cup tahini
• 1 large lemon, juiced (about ¼ cup of lemon juice)
• 2 Tbsp extra virgin olive oil
• 1 clove garlic
• ½ tsp ground cumin
• ½ tsp salt
• Arugula (or greens of choice, optional)
• Toppings of choice (optional)

How to Make This Anti-Inflammatory Glow Bowl

This recipe is simple, straightforward, and can be done in four easy steps. Ready to get glowing? Let’s dive in!

Step 1 – Roast Carrots and Cauliflower:
Preheat your oven to 425°F (220°C). Chop your cauliflower and carrots into bite-sized pieces. Line a rimmed baking sheet with parchment paper and spray with oil. Spread the veggies out in a single layer on the sheet, and drizzle with oil and sprinkle with your spices—garlic powder, oregano, paprika, cumin, salt, and black pepper. Roast in the preheated oven for 25-30 minutes. Once roasted, drizzle the lemon juice over the veggies and add some fresh parsley if you like. Pop them back in the oven for another 5-10 minutes, or until the cauliflower is golden brown. Cooking times may vary depending on your oven, so keep an eye on them!

Step 2 – Roast Chickpeas and Sweet Potatoes:
While the veggies are roasting, we’ll roast the chickpeas and sweet potatoes. Line another baking sheet with parchment paper. Rinse and drain your chickpeas, and dry them with a paper towel. Discard any loose skins. In a medium bowl, toss the chickpeas with olive oil, cumin, paprika, garlic powder, salt, and black pepper. Spread the chickpeas on half of a large baking sheet. On the other half, toss your diced sweet potatoes with olive oil and a pinch of salt and pepper. Roast in the preheated oven for 20-28 minutes, or until everything is golden and crispy. Keep checking for that perfect crunch!

Step 3 – Make the Tahini Yogurt Sauce:
While your veggies and chickpeas are roasting, it’s time to whip up the creamy tahini yogurt sauce. Combine tahini, Greek yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender. Blend for about 60 seconds, or until smooth. If you prefer a thinner sauce, add a tablespoon of water at a time until you reach your desired consistency.

Step 4 – Assemble the Glow Bowl:
To assemble, add a generous spoonful of tahini yogurt sauce to the bottom of your bowl. Layer with a handful of arugula (or your favorite greens), followed by the roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas. Add any toppings of your choice—perhaps a little extra parsley, a squeeze of lemon, or some avocado slices for added creaminess.

Cooking Tips for the Best Glow Bowl

• Perfect Roasting Tip: For extra crispy veggies, make sure not to overcrowd the baking sheet. If they’re too close together, they’ll steam instead of roasting.
• Customize Your Glow Bowl: Add a sprinkle of your favorite seeds (think chia, pumpkin, or sunflower) for a satisfying crunch, or try a dash of hot sauce if you like a little heat!
• Vegan Option: Use plant-based yogurt for the tahini sauce to keep it completely dairy-free.

FAQs About the Glow Bowl Recipe

The Glow Bowl: A Meal That’s Good for You

This Glow Bowl is more than just a meal—it’s a way to feel good from the inside out. Packed with healthy, anti-inflammatory ingredients like roasted veggies, chickpeas, and a creamy tahini yogurt sauce, it’s a bowl of pure nourishment. Perfect for a quick lunch, a light dinner, or a satisfying meal prep option, this recipe will leave you feeling energized and glowing!

More Delicious Recipes to Try

If you loved the vibrant and healthy Glow Bowl, you might enjoy these other tasty, wholesome meals:

• Try a hearty Crockpot Cowboy Soup for a comforting, veggie-packed meal that’s as easy as it is delicious.
• For something quick and simple, the Crockpot Chicken and Rice is a one-pot dish that’s perfect for busy days.
• If you’re looking for a crispy, lean protein, try these Crispy Baked Ground Turkey patties—they’re the perfect addition to any bowl or salad.
• And for something sweet, enjoy some Vegan Gluten-Free Sugar Cookies for a light, satisfying treat after your meal.
• If you’re craving more delicious and nutritious bowls, check out Roasted Veggie Glow Bowls for another healthy and flavorful option.

These recipes will keep your meals exciting and nourishing!

Glow Bowl Recipe

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• Author: Mounia
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This vibrant and nourishing Glow Bowl combines roasted sweet potatoes, cauliflower, and chickpeas with a creamy tahini yogurt sauce. It’s packed with anti-inflammatory ingredients, perfect for a healthy meal that’s as tasty as it is colorful.

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Ingredients

Scale 1x2x3x

• 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)

• 3 large carrots, cut into round pieces

• 2 Tbsp extra virgin olive oil (more as needed)

• ½ tsp garlic powder

• 1 tsp oregano

• 1 tsp paprika

• 1 tsp ground cumin

• ½ tsp salt (more to taste)

• ¼ tsp ground black pepper

• ½ large lemon, juiced (about 2 Tbsp)

• ¼ cup fresh parsley, chopped (optional)

• 1 can chickpeas, also known as garbanzo beans (15.5 oz-16 oz)

• 1 sweet potato, diced

• 2 Tbsp extra virgin olive oil

• ½ tsp ground cumin

• ½ tsp paprika

• ¼ tsp garlic powder

• ½ tsp salt (more to taste)

• ⅕ tsp ground black pepper (more to taste)

• 1 cup Greek yogurt (or plant-based yogurt, I use nonfat but any fat content works)

• ¼ cup tahini

• 1 large lemon, juiced (about ¼ cup of lemon juice)

• 2 Tbsp extra virgin olive oil

• 1 clove garlic

• ½ tsp ground cumin

• ½ tsp salt

• Arugula (or greens of choice, optional)

• Toppings of choice (optional)

Cook Mode Prevent your screen from going dark

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Instructions

Step 1: Roasted Carrots and Cauliflower

1. Preheat the oven to 425°F (220°C).

2. Chop the carrots and cauliflower into bite-sized pieces.

3. Line a rimmed baking sheet with parchment paper and spray with oil.

4. Place the cauliflower and carrots in a single layer, coat with olive oil and the spice mix.

5. Roast in the oven for 25-30 minutes, stirring halfway through.

6. Once roasted, add lemon juice and parsley. Return to the oven for another 5-10 minutes until golden brown.

Step 2: Roasted Chickpeas and Sweet Potatoes

1. While the veggies roast, prepare the chickpeas and sweet potatoes.

2. Rinse and drain the chickpeas, then dry with a paper towel.

3. In a bowl, toss the chickpeas with olive oil and spices.

4. Place the chickpeas on one side of the baking sheet and the diced sweet potatoes on the other side.

5. Roast for 20-28 minutes, stirring halfway through.

Step 3: Tahini Yogurt Sauce

1. In a food processor or blender, combine Greek yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt.

2. Blend for 60 seconds or until smooth. Add water if you prefer a thinner sauce.

Step 4: Assemble the Bowl

1. In each bowl, add the tahini yogurt sauce and top with roasted sweet potatoes, cauliflower, carrots, and chickpeas.

2. Garnish with arugula, parsley, and any additional toppings of your choice.

3. Enjoy!

Notes

Feel free to substitute arugula with any leafy greens you like.

Add a pinch of chili flakes for a spicy kick.

The tahini yogurt sauce can be made ahead and stored in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Healthy, Vegan, Gluten-Free, Anti-Inflammatory
• Method: Roasting, Blending
• Cuisine: Mediterranean, Plant-Based

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg