Name: Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
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 (15.5 oz –16 oz), rinsed and drained; 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, any fat content); ¼ cup tahini; 1 large lemon, juiced (about ¼ cup); 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)

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 (15.5 oz–16 oz), rinsed and drained

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)

¼ cup tahini

1 large lemon, juiced (about ¼ cup)

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: Preheat the oven to 425℉ (220°C). Prepare carrots and cauliflower by cutting into bite-sized pieces. Line a rimmed baking sheet with parchment paper and lightly oil it. Spread the cauliflower and carrots on the sheet in a single layer. Drizzle with 2 tablespoons olive oil and sprinkle garlic powder, oregano, paprika, cumin, salt, and pepper. Toss to coat evenly. Roast for 25-30 minutes.

Step 2: While the first veggies roast, prepare the chickpeas and sweet potatoes. On a second parchment-lined baking sheet, pat chickpeas dry and toss with 2 tablespoons olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread chickpeas on one half of the sheet. Dice sweet potatoes and arrange on the other half, drizzle with olive oil and season with salt and pepper. Roast everything together for 20-28 minutes, until sweet potatoes are tender and chickpeas crisp.

Step 3: After the initial roasting time for carrots and cauliflower, remove their baking sheet. Add lemon juice and parsley to the veggies, stir gently, then return to the oven for another 5-10 minutes until cauliflower is golden brown.

Step 4: Meanwhile, make the tahini yogurt sauce. In a blender or food processor, combine Greek yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend for about 60 seconds until smooth. Add water a tablespoon at a time if you prefer a thinner sauce.

Step 5: To assemble the bowls, spoon tahini yogurt sauce onto your serving dish. Top with arugula or greens, roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas. Add any additional toppings you like and finish with a squeeze of lemon. Serve and enjoy!

Tips & Variations

Use plant-based yogurt to make this recipe vegan-friendly without losing the creamy texture.

For extra crunch, roast chickpeas separately on a higher rack or for a few extra minutes, watching closely to avoid burning.

Feel free to swap arugula for spinach, kale, or your favorite mixed greens.

Add a sprinkle of toasted seeds or nuts for added texture and nutrition.

Storage

Store leftover roasted vegetables and chickpeas in an airtight container in the refrigerator for up to 3 days. Keep the tahini yogurt sauce separate and refrigerate for up to 4 days. Reheat the veggies gently in the oven or microwave before serving, and stir the sauce well before using if it thickens in the fridge.

FAQs

Can I use frozen vegetables instead of fresh?

Fresh vegetables roast best for this recipe, but you can use frozen cauliflower florets if necessary. Thaw and pat them dry well before roasting to avoid sogginess.

What can I use if I don’t have tahini?

If you don’t have tahini, you can substitute with almond butter or sunflower seed butter for a different but still creamy sauce texture and nutty flavor.