Glow Bowl Roasted Veggie Tahini

This nourishing Glow Bowl delivers a hearty burst of plant-based flavor, packed with perfectly roasted cauliflower, carrots, sweet potato, and crispy chickpeas. Everything gets tossed in aromatic spices, then finished with a creamy tahini yogurt sauce that brings all the colors and textures together. It is one of those dishes that makes you feel good from the inside out, with plenty of options for meal prepping or customizing.

I first made this when I wanted something vibrant during gloomy winter weather and now it is my go to for boosting weeknight energy or building healthy lunch bowls for my family

Ingredients

• Cauliflower florets: look for firm creamy colored pieces without brown spots They make the bowl hearty and soak up spices
• Carrots: aim for bright orange carrots with smooth skin for natural sweetness and crunch
• Extra virgin olive oil: choose a fruity one for best results It helps veggies crisp and keeps everything juicy
• Seasoning mix: paprika cumin oregano garlic powder salt black pepper Make sure your spices are fragrant and not stale for the boldest flavor
• Fresh parsley: choose flat leaf for the most robust flavor It brightens the dish
• Lemon juice: adds zing and ties everything together Use fresh lemons whenever possible
• Chickpeas: use a can with no added salt for easy seasoning Look for plump whole beans
• Sweet potato: pick one with bright orange flesh for creamy sweetness and better texture
• Greek yogurt or plant based yogurt: choose thick and tangy for creaminess
• Tahini: look for one with smooth pourable consistency and mild nutty aroma
• Greens like arugula or baby spinach: add a peppery note and freshness
• Your favorite toppings: crunchy seeds dried fruit avocado whatever you love

Instructions

Roast Carrots and Cauliflower:

Preheat the oven to a hot temperature. Cut cauliflower and carrots into bite-sized pieces. Line a baking sheet with parchment paper and mist with oil for nonstick roasting. Toss the vegetables with olive oil and all the spices so every surface is coated. Spread in a single layer so everything roasts evenly. Roast until the edges are golden and the carrots are just tender. Splash with lemon juice and fresh parsley at the end and roast a little longer for extra flavor and color.

Roast Chickpeas and Sweet Potatoes:

Dry the chickpeas very well so they roast up super crispy without steaming. Coat them in olive oil and the spice blend along with salt and pepper. Spread the chickpeas on one half of the prepared baking sheet. Dice the sweet potato into small cubes for faster roasting and place them on the other half. Drizzle with oil salt and pepper. Place sheet on the middle oven rack and roast until the potato cubes are creamy and chickpeas are crackling and golden.

Blend Tahini Yogurt Sauce:

Add Greek yogurt or plant based yogurt tahini lemon juice olive oil garlic cumin and salt to a food processor. Blend until completely smooth creamy and pale. If you like a thinner sauce add cool water one tablespoon at a time until it pours easily but still clings to a spoon.

Assemble the Glow Bowl:

Spoon a generous layer of tahini yogurt sauce into big shallow bowls. Scatter a handful of fresh greens as a base. Top with roasted sweet potato chickpeas caramelized carrots and golden cauliflower. Pile on extra toppings for crunch freshness or more zest as you like. Serve right away with an extra squeeze of lemon.

This was also the first meal my niece helped assemble Everyone remembers their first drizzle

Storage Tips

Store roasted veggies and tahini yogurt sauce in separate airtight containers and keep in the fridge up to four or five days Roasted chickpeas stay crisp if stored at room temperature in a jar with the lid slightly open Always keep greens and fresh toppings separate until serving to preserve texture

Ingredient Substitutions

Use broccoli in place of cauliflower or add squash when in season Red bell pepper or parsnips work alongside or instead of carrots Sunflower seed butter or almond butter can stand in for tahini if needed Coconut yogurt is a great plant based swap for Greek yogurt

Serving Suggestions

Layer into lunch boxes for easy grab-and-go meals Top with toasted seeds nuts or a spoonful of hummus Serve warm over cooked quinoa or brown rice for extra whole grains

Cultural Context

This bowl borrows inspiration from Middle Eastern mezze platters with its blend of roasted vegetables and tahini sauce Roasted chickpeas reflect a staple snack and protein source in many Eastern Mediterranean cuisines Adding lemon and fresh herbs gives a nod to California and Mediterranean wellness cooking

Seasonal Adaptations

Use winter squash or parsnips in cold weather for extra warmth Add cherry tomatoes or zucchini if making in summer Top with pomegranate seeds or a sprinkle of dukkah for a festive touch

These vibrant bowls are endlessly adaptable and easy to prep ahead Try mixing and matching toppings to keep things fresh and exciting each time you make it.

Common Recipe Questions

→ What makes these vegetables taste so flavorful?

The vegetables are tossed with extra virgin olive oil, oregano, cumin, paprika, and garlic powder before roasting, giving them a deep, warm flavor and golden edges.

→ Can I use different vegetables in this bowl?

Absolutely! You can swap in broccoli, bell peppers, or zucchini for variety. Adjust roasting times as needed for different veggies.

→ How do I get chickpeas crispy in the oven?

Thoroughly rinse and dry the chickpeas, then toss with olive oil and seasonings. Spread them on a baking sheet and roast until golden and crisp.

→ Is the tahini yogurt sauce dairy-free?

You can make it dairy-free by using plant-based yogurt, such as coconut or almond, instead of traditional Greek yogurt.

→ How should I store leftovers for meal prep?

Keep roasted vegetables and tahini yogurt sauce in separate containers in the fridge. Store chickpeas at room temperature in a jar with a loose lid to retain crispness.