Glow Bowl Roasted Veggie Tahini (Print-Friendly Format)

A nourishing bowl with roasted vegetables, crispy chickpeas, topped with creamy tahini yogurt. Full of flavor and color.

# Ingredients You’ll Need:

→ Roasted Carrots and Cauliflower

01 - 1 head cauliflower, cut into florets (approximately 340 grams) or 340 grams precut cauliflower
02 - 3 large carrots, sliced into rounds
03 - 2 tablespoons extra virgin olive oil
04 - 0.5 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon paprika
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon salt, plus more to taste
09 - 0.25 teaspoon ground black pepper
10 - 0.5 large lemon, juiced (approximately 2 tablespoons)
11 - 0.25 cup chopped fresh parsley (optional)

→ Roasted Chickpeas and Sweet Potatoes

12 - 1 can (440 grams) chickpeas, drained and rinsed
13 - 1 medium sweet potato, diced
14 - 2 tablespoons extra virgin olive oil
15 - 0.5 teaspoon ground cumin
16 - 0.5 teaspoon paprika
17 - 0.25 teaspoon garlic powder
18 - 0.5 teaspoon salt, plus more to taste
19 - 0.2 teaspoon ground black pepper, more to taste

→ Tahini Yogurt Sauce

20 - 1 cup Greek yogurt or plant-based yogurt
21 - 0.25 cup tahini
22 - 1 large lemon, juiced (approximately 60 ml)
23 - 2 tablespoons extra virgin olive oil
24 - 1 clove garlic
25 - 0.5 teaspoon ground cumin
26 - 0.5 teaspoon salt

→ For Assembly

27 - Arugula or greens of choice (optional)
28 - Preferred toppings (optional)

# How to Make It:

01 - Preheat oven to 220°C. Chop carrots and cauliflower into bite-sized pieces. Line a rimmed baking sheet with parchment paper and lightly spray with oil. Arrange cauliflower and carrots in a single layer. Drizzle with olive oil and toss with garlic powder, oregano, paprika, cumin, salt, and black pepper. Roast for 25 to 30 minutes. Remove from oven, add lemon juice and chopped parsley, stir gently, and return to oven for an additional 5 to 10 minutes until golden brown.
02 - While the vegetables roast, line a second baking sheet with parchment paper. Rinse and drain the chickpeas and pat dry; discard any loose skins. In a bowl, toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and black pepper until evenly coated. Place chickpeas on half of the prepared baking sheet. Dice sweet potato and spread on the remaining half. Drizzle sweet potatoes with olive oil, salt, and pepper. Place sheet on the middle oven rack and roast for 20 to 28 minutes until chickpeas are crisp and sweet potatoes are tender.
03 - While vegetables are roasting, combine Greek yogurt, tahini, lemon juice, olive oil, garlic, ground cumin, and salt in a food processor or blender. Blend for about 60 seconds or until the sauce is completely smooth. For a thinner consistency, add water one tablespoon at a time until desired texture is reached.
04 - Arrange a base of arugula or selected greens in bowls. Top with roasted sweet potatoes, cauliflower, carrots, and chickpeas. Spoon over the tahini yogurt sauce and finish with preferred toppings and an optional squeeze of lemon.

# Extra Tips:

01 - Chop vegetables in advance to streamline meal preparation. Using precut produce further reduces active prep time.
02 - Ensure chickpeas are fully dried before seasoning to maximize crispness when roasted.
03 - Store roasted vegetables and tahini yogurt sauce in separate sealed containers in the refrigerator for up to 5 days.
04 - Keep roasted chickpeas in a partially covered container at room temperature for best texture and freshness for up to 7 days.
05 - Packed with plant-based proteins, dietary fiber, and heart-healthy fats, this dish delivers antioxidants, vitamin C, vitamin A, magnesium, and potassium.
06 - Dedicate a weekly vegetable chopping session to support efficient meal assembly and healthy eating routines.

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