Dinner

Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce Recipe

Byreem everly October 19, 2025October 19, 2025

Introduction

This Glow Bowl is a vibrant and nourishing meal packed with roasted veggies, crispy chickpeas, and a creamy tahini yogurt sauce. It’s perfect for a healthy lunch or dinner that feels both comforting and fresh.

A white plate sits on a white marbled surface, layered with creamy white sauce spread thinly across the bottom. On top, a bed of dark green arugula leaves adds texture and color contrast. The main layer consists of golden roasted cauliflower florets, orange sweet potato chunks, and small, round, browned chickpeas scattered throughout. The dish is garnished with small bits of chopped green herbs, adding a fresh touch. A silver fork and a beige cloth napkin rest beside the plate. photo taken with an iphone --ar 4:5 --v 7

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 works)
¼ cup tahini
1 large lemon, juiced (about ¼ cup lemon juice)
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 your oven to 425℉ (220°C). Chop the carrots and cauliflower into bite-sized pieces. Line a rimmed baking sheet with parchment paper and lightly oil it. Spread the cauliflower and carrots in a single layer, then coat them with 2 Tbsp olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper. Roast for 25-30 minutes.
Step 2: Remove the veggies from the oven and squeeze lemon juice over them. Sprinkle with chopped parsley if using. Return to the oven for another 5-10 minutes until the cauliflower turns golden brown.
Step 3: While the veggies roast, prepare a second baking sheet with parchment paper. Rinse and drain the chickpeas, patting them dry and discarding loose skins. Toss chickpeas with 2 Tbsp olive oil, cumin, paprika, garlic powder, salt, and pepper. Add chickpeas to one half of the baking sheet.
Step 4: Add diced sweet potatoes to the other half of the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast chickpeas and sweet potatoes for 20-28 minutes, stirring halfway through for even cooking.
Step 5: While everything roasts, blend the tahini yogurt sauce. Combine tahini, Greek yogurt, lemon juice, olive oil, garlic, ground cumin, and salt in a food processor or blender. Blend until smooth, adding water a tablespoon at a time if you prefer a thinner consistency.
Step 6: To assemble, spread tahini yogurt sauce in bowls. Top with arugula or greens if desired, followed by the roasted sweet potatoes, cauliflower and carrots, and chickpeas. Add your favorite toppings and a squeeze of lemon. Serve and enjoy!

Tips & Variations

Swap sweet potatoes with butternut squash or pumpkin for a different flavor.
Use smoked paprika for a deeper, smoky taste in the roasted veggies and chickpeas.
Try a plant-based yogurt to make this dish vegan-friendly.
Add a handful of toasted nuts or seeds for extra crunch.

Storage

Store leftover roasted vegetables, chickpeas, and tahini yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the veggies and chickpeas gently in the oven or microwave before assembling the bowl. The sauce is best served chilled or at room temperature.

How to Serve

A dish on a white plate with a base layer of creamy white sauce spread thinly, topped with a fresh green arugula layer. Above this, there is a mix of roasted orange sweet potato cubes and bright orange carrot slices scattered evenly. The top layer consists of roasted cauliflower florets with a golden-brown tint, mixed with crispy brown chickpeas, all sprinkled with small green herb leaves. The plate is set on a white marbled surface with a soft beige cloth and a gold fork in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free. Just be sure to check labels on packaged items like tahini or yogurt for any gluten-containing additives.

How can I make the tahini yogurt sauce thinner or thicker?

To thin the sauce, add water a tablespoon at a time until you reach your desired consistency. For a thicker sauce, use less liquid or add more tahini or yogurt.