Easy Glow Bowl Recipe for a Cozy Dinner
This Easy Glow Bowl recipe combines roasted vegetables and chickpeas with a creamy tahini yogurt sauce for a nutritious and satisfying meal.
Equipment
- Oven
- baking sheet
- Parchment paper
- Food processor
Ingredients
For Roasted Carrots and Cauliflower
- 1 head cauliflower, cut into florets or 12 oz precut cauliflower florets
- 3 large carrots, cut into round pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt more to taste
- ¼ teaspoon ground black pepper
- ½ large lemon, juiced (about 2 tablespoons)
- ¼ cup fresh parsley, chopped optional
For Roasted Chickpeas and Sweet Potatoes
- 1 can chickpeas (15.5 oz-16 oz)
- 1 large sweet potato, diced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt more to taste
- ⅕ teaspoon ground black pepper more to taste
For Tahini Yogurt Sauce
- 1 cup Greek yogurt or plant-based yogurt
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
For the Bowl
- Arugula or greens of choice optional
- Toppings of choice optional
Instructions
- Preheat the oven to 425°F (220°C), prepare the vegetables, and roast them for 25-30 minutes after coating with oil and spices.
- Prepare the roasted chickpeas and sweet potatoes by tossing them with oil and spices, then roast for 20-28 minutes.
- Blend the tahini yogurt sauce ingredients in a food processor until smooth, adjusting consistency with water if needed.
- Assemble the bowl with tahini yogurt sauce, roasted vegetables, chickpeas, and any preferred toppings.
Notes
Prepare vegetables in advance to save time. Use pre-cut vegetables for quicker preparation. Ensure chickpeas are rinsed and dried before seasoning for optimal crispiness. Store roasted vegetables and tahini yogurt sauce separately in the refrigerator for up to 4-5 days. Keep roasted chickpeas in an airtight container at room temperature with a loose lid for up to 7 days.