Glow Bowl Recipe with Roasted Veggies and Tahini Yogurt Sauce

Ingredients for Glow Bowl Recipe

Every time I make this glow bowl recipe, I keep the shopping list simple. These are all easy-to-find ingredients at any grocery store, and most of the spices you probably already have in your cabinet. I recommend prepping all your vegetables before you start, since both trays go into the oven at the same time.

For the Roasted Carrots and Cauliflower:

• 1 head cauliflower, cut into florets (or 12 oz precut florets) – I recommend cutting them roughly the same size so they cook evenly
• 3 large carrots, cut into round pieces
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon ground black pepper
• 1/2 large lemon, juiced (about 2 tablespoons)
• 1/4 cup fresh parsley, chopped (optional)

For the Roasted Chickpeas and Sweet Potatoes:

• 1 can chickpeas (15.5 to 16 oz), drained and rinsed – In my experience, the drier the chickpeas before roasting, the crispier they get
• 1 sweet potato, diced into even cubes
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon ground black pepper

For the Tahini Yogurt Sauce:

• 1 cup Greek yogurt (or plant-based yogurt) – My preference is full-fat Greek yogurt for the creamiest texture
• 1/4 cup tahini
• 1 large lemon, juiced (about 1/4 cup)
• 2 tablespoons extra virgin olive oil
• 1 clove garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

For the Bowl:

• Arugula or greens of choice (optional)
• Toppings of choice: hemp hearts, pumpkin seeds, sunflower seeds, red onion, green onions, fresh herbs, or goat cheese

Equipment:

• Kitchen knife
• Cutting board
• 2 rimmed baking sheets
• Parchment paper
• Blender or food processor

Step-by-Step Instructions

I recommend reading through all the steps before you start, since both oven trays go in at the same time. Getting everything prepped first makes the process much smoother.

Step 1: Preheat your oven to 425 degrees F (220 degrees C). Cut the cauliflower into florets and slice the carrots into round pieces, keeping everything roughly the same size. Uneven pieces mean some will burn while others stay underdone. Line a rimmed baking sheet with parchment paper, spray lightly with oil, and spread the cauliflower and carrots in a single layer. Drizzle with olive oil and sprinkle the garlic powder, oregano, paprika, cumin, salt, and pepper over the top. Toss well to coat. Roast for 25 to 30 minutes.

Step 2: At the same time, prepare your second baking sheet. Drain and rinse the chickpeas, then pat them completely dry with a paper towel. Peel off and discard any loose skins. If the chickpeas go in wet, they will steam instead of crisp up, so take your time here. Toss the dried chickpeas in a bowl with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them on one half of the second baking sheet. Place the diced sweet potatoes on the other half, drizzle with oil, and season with salt and pepper. Roast on the middle rack for 20 to 28 minutes until the chickpeas are golden and the sweet potatoes are fork-tender.

Step 3: While everything roasts, make the tahini yogurt sauce. Add the Greek yogurt, tahini, lemon juice, olive oil, garlic clove, cumin, and salt to a blender or food processor. Blend for about 60 seconds until completely smooth. If the sauce feels too thick, add water one tablespoon at a time until it reaches a drizzleable consistency. Taste and adjust salt or lemon as needed.

Step 4: After the first roasting round, pull the cauliflower and carrots out of the oven. Squeeze fresh lemon juice over the top and scatter the parsley. Return to the oven for another 5 to 10 minutes until the edges turn golden brown and slightly crispy. Keep an eye on it since the cauliflower can go from golden to burnt quickly at this temperature.

Step 5: To assemble, spoon a generous layer of tahini yogurt sauce onto the base of each bowl. Add a handful of arugula or greens, then pile on the sweet potatoes, roasted cauliflower and carrots, and crispy chickpeas. Finish with your favorite toppings and an extra squeeze of lemon. Serve right away while everything is still warm.

What to Serve with Glow Bowl Recipe

This bowl holds its own as a complete meal, but if you want to build it out for a bigger dinner or add more protein, here are some great options to pair it with:

Warm Pita Bread: Soft pita is made for scooping up that tahini yogurt sauce. It adds a mild, satisfying base that does not compete with the spiced vegetables.

Shredded Chicken: Adding sliced chicken breast on top takes this from a plant-based bowl to a heartier dinner. If you are looking for a great weeknight chicken recipe to go alongside, this Sticky Chicken Bowl uses a similar bowl-style format and the saucy chicken pairs great with roasted vegetables.

Balsamic Glazed Vegetables: If you want to add even more roasted vegetables to the table, this Balsamic Glazed Chicken and Veggies is a great companion dish with a different flavor profile that balances the tahini sauce well.

Greek Chicken Tenders: The Mediterranean spices in this glow bowl recipe work naturally alongside something like these Greek Chicken Tenders. The lemon and herb seasoning in that recipe echoes the flavors in the bowl without doubling up on the same ingredients.

Simple Rice or Grain: A scoop of plain rice or farro underneath the bowl ingredients makes this even more filling. If you want a complete grain bowl dinner with chicken, this Honey BBQ Chicken Rice is a crowd-pleasing option your family will ask for again.

Extra Protein Add-On: If you want to keep it plant-based but higher in protein, this High Protein Creamy Cajun Chicken Rice is a great side option to serve alongside if you are feeding a mixed crowd where some people want meat and others do not.

Storage and Serving Tips

Store the roasted vegetables and tahini yogurt sauce in separate airtight containers in the refrigerator for up to 4 to 5 days. Keeping them apart prevents the vegetables from getting soggy. The sauce actually gets a bit thicker in the fridge, so give it a stir and add a splash of water before serving if needed.

Pro tip: store the roasted chickpeas separately at room temperature in a loosely covered container for up to 7 days. Putting them in the fridge will make them soft, and the whole point of the chickpeas is that satisfying crunch when you bite into them.

When reheating, warm the vegetables and sweet potatoes in a 375 degree oven for about 8 to 10 minutes, or toss them in a dry skillet over medium heat for a few minutes. I usually skip the microwave since it makes the vegetables soggy. Assemble fresh each time for the best result.

FAQs

Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce

A colorful and nourishing glow bowl with roasted cauliflower, carrots, sweet potato, and crispy chickpeas topped with a creamy tahini yogurt sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 head cauliflower cut into florets, or 12 oz precut
• 3 large carrots cut into round pieces
• 4 tbsp extra virgin olive oil divided, 2 tbsp for cauliflower and carrots, 2 tbsp for chickpeas
• 3/4 tsp garlic powder divided between both trays
• 1 tsp oregano for cauliflower and carrots tray
• 1.5 tsp paprika divided between both trays
• 1.5 tsp ground cumin divided between both trays
• 1 tsp salt divided, more to taste
• 1/2 tsp ground black pepper divided between both trays
• 1/2 large lemon juiced, about 2 tablespoons, for roasted cauliflower and carrots
• 1/4 cup fresh parsley chopped, optional
• 15.5 oz canned chickpeas drained, rinsed, and thoroughly dried
• 1 sweet potato diced into even cubes
• 1 cup Greek yogurt or plant-based yogurt for vegan version
• 1/4 cup tahini
• 1/4 cup lemon juice from 1 large lemon, for tahini yogurt sauce
• 2 tbsp extra virgin olive oil for tahini yogurt sauce
• 1 clove garlic for tahini yogurt sauce
• 1/2 tsp ground cumin for tahini yogurt sauce
• 1/2 tsp salt for tahini yogurt sauce
• arugula or greens of choice optional, for serving
• toppings of choice hemp hearts, pumpkin seeds, sunflower seeds, red onion, green onions, fresh herbs, or goat cheese

Equipment

• Kitchen knife
• Cutting board
• 2 rimmed baking sheets
• Parchment paper
• Blender or food processor
• Medium mixing bowl

Method

 

1. Preheat oven to 425 degrees F (220 degrees C). Cut cauliflower into florets and slice carrots into rounds, keeping pieces roughly the same size. Line a rimmed baking sheet with parchment paper and spray with oil. Spread cauliflower and carrots in a single layer, drizzle with 2 tablespoons olive oil, and sprinkle with garlic powder, oregano, paprika, cumin, salt, and pepper. Toss to coat evenly. Roast for 25 to 30 minutes.
2. At the same time, drain and rinse the chickpeas and pat completely dry with a paper towel. Discard any loose skins. Wet chickpeas will steam rather than crisp, so dry them well. Toss in a bowl with 2 tablespoons olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread on one half of a second lined baking sheet. Place diced sweet potatoes on the other half and drizzle with oil, salt, and pepper. Roast on the middle rack for 20 to 28 minutes until chickpeas are golden and sweet potatoes are fork-tender.
3. While everything roasts, make the tahini yogurt sauce. Add Greek yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt to a blender or food processor. Blend for about 60 seconds until smooth. Add water one tablespoon at a time if you prefer a thinner consistency. Taste and adjust salt or lemon.
4. After the first roasting round, remove the cauliflower and carrots tray. Squeeze fresh lemon juice over the top and scatter the parsley. Return to the oven for another 5 to 10 minutes until the edges are golden brown and slightly crispy. Watch carefully as cauliflower can burn quickly at this temperature.
5. To assemble, spoon a generous amount of tahini yogurt sauce onto the base of each bowl. Layer arugula or greens on top, then add the sweet potatoes, roasted cauliflower and carrots, and crispy chickpeas. Add toppings of choice and a squeeze of fresh lemon. Serve immediately.

Notes

Store roasted vegetables and tahini yogurt sauce separately in the refrigerator for up to 4 to 5 days. Store roasted chickpeas at room temperature in a loosely covered container for up to 7 days to maintain crispiness. For a spicy version, add red pepper flakes or cayenne to the spice blend. Add shredded chicken, salmon, or tofu for extra protein. Use plant-based yogurt to make the recipe fully vegan.