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.
Ingredients
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)
Instructions
Step 1: Roasted Carrots and Cauliflower
Preheat the oven to 425°F (220°C).
Chop the carrots and cauliflower into bite-sized pieces.
Line a rimmed baking sheet with parchment paper and spray with oil.
Place the cauliflower and carrots in a single layer, coat with olive oil and the spice mix.
Roast in the oven for 25-30 minutes, stirring halfway through.
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
While the veggies roast, prepare the chickpeas and sweet potatoes.
Rinse and drain the chickpeas, then dry with a paper towel.
In a bowl, toss the chickpeas with olive oil and spices.
Place the chickpeas on one side of the baking sheet and the diced sweet potatoes on the other side.
Roast for 20-28 minutes, stirring halfway through.
Step 3: Tahini Yogurt Sauce
In a food processor or blender, combine Greek yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt.
Blend for 60 seconds or until smooth. Add water if you prefer a thinner sauce.
Step 4: Assemble the Bowl
In each bowl, add the tahini yogurt sauce and top with roasted sweet potatoes, cauliflower, carrots, and chickpeas.
Garnish with arugula, parsley, and any additional toppings of your choice.
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