This Glow Bowl recipe has become my answer to those nights when I crave something nourishing but don’t want to compromise on flavor. It’s packed with roasted vegetables, crispy chickpeas, and the most incredible tahini yogurt sauce that ties everything together.
Table of Contents
Ingredients for Glow Bowl Recipe
These simple ingredients come together to create something really special. Fresh vegetables are key here since they caramelize beautifully in the oven. The tahini yogurt sauce is what makes this bowl shine, with just the right balance of creamy and tangy flavors.
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 but adds brightness)
For Roasted Chickpeas and Sweet Potatoes:
- 1 can chickpeas (15.5-16 oz), rinsed and dried thoroughly
- 1 sweet potato, diced into ½-inch cubes
- 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 lemon juice)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 to 3 tablespoons water (for thinning)
For the Bowl:
- 2 cups arugula or greens of choice
- Optional toppings: hemp hearts, pumpkin seeds, sunflower seeds, red onion, fresh herbs, crumbled goat cheese
Step-by-Step Instructions
Getting that perfect caramelization on your vegetables makes all the difference. The secret is making sure your oven is fully preheated and giving everything enough space on the pan.
Step 1: Preheat your oven to 425°F (220°C). While it heats, chop the carrots and cauliflower into similar-sized, bite-sized pieces for even cooking. Line a rimmed baking sheet with parchment paper and spray lightly with oil. Spread the cauliflower and carrots in a single layer, drizzle with 2 tablespoons olive oil, and sprinkle with the spice blend (cumin, paprika, oregano, garlic powder, salt, and pepper). Toss well to coat evenly. Roast for 25 to 30 minutes until the edges start turning golden.
Step 2: While the first pan roasts, prepare your second sheet. Line another rimmed baking sheet with parchment paper. Rinse the chickpeas thoroughly under cold water, then dry them completely with paper towels. This step is crucial for getting them crispy. In a medium bowl, toss the dried chickpeas with 1 tablespoon olive oil and the spice blend (cumin, paprika, garlic powder, salt, and pepper). Place them on half of your prepared baking sheet in a single layer. Dice the sweet potato into ½-inch cubes and arrange on the other half of the sheet. Drizzle with the remaining tablespoon of oil and season with salt and pepper. Place both pans in the oven together and roast for 20 to 28 minutes, giving the chickpeas a gentle shake halfway through. They should be golden and crispy when done.
Step 3: Remove the first pan after 25 to 30 minutes, drizzle the lemon juice over the vegetables, sprinkle with fresh parsley if using, and return to the oven for another 5 to 10 minutes. The cauliflower should be deeply golden and caramelized at the edges.
Step 4: While everything roasts, make your tahini sauce. Add the Greek yogurt, tahini, lemon juice, olive oil, minced garlic, cumin, and salt to a food processor or blender. Blend for about 60 seconds until smooth and creamy. The sauce will seem thick at first, so add water one tablespoon at a time while blending until you reach a pourable consistency. Taste and adjust salt as needed.
Step 5: To assemble your glow bowls, spread 2 to 3 tablespoons of tahini yogurt sauce on the bottom of each bowl. Layer on a handful of fresh arugula, then divide the roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas among the bowls. Add your favorite toppings and finish with an extra squeeze of fresh lemon juice. Serve immediately while the roasted vegetables are still warm.
Perfect Pairings for Your Glow Bowl
This bowl is wonderfully filling on its own, but sometimes adding a protein or serving it alongside complementary dishes creates a complete meal spread.
Greek Turkey Meatballs with Tzatziki: These herb-packed meatballs add lean protein and pair beautifully with the Mediterranean flavors. The cool tzatziki sauce complements the warm roasted vegetables perfectly.
Mediterranean Chicken Gyros: Serve alongside for a complete Mediterranean feast. The grilled chicken and fresh veggies create a satisfying dinner spread for the whole family.
Crispy Oven Roasted Cauliflower: Want extra roasted vegetables? This recipe shows you another delicious way to prepare cauliflower with different seasonings.
Mediterranean Chickpea Salad with Lemon Vinaigrette: A light, refreshing side that adds cool, crunchy contrast to the warm bowl while staying in the same flavor family.
Sheet Pan Sausage and Veggies: For those wanting to add sausage, this sheet pan meal uses similar roasting techniques and pairs perfectly.
Looking for more bowl inspiration? Try this Cilantro Lime Steak Bowl or Korean Ground Beef Bowl for different flavor profiles using the same bowl concept.
Storage and Reheating Tips
Store each component separately in airtight containers to maintain the best texture. The roasted vegetables and tahini sauce will keep in the fridge for 4 to 5 days, making this perfect for meal prep. The chickpeas should be stored at room temperature in a container with the lid slightly loosened to keep them crispy for up to a week.
When reheating, warm the vegetables in a 350°F oven for about 5 to 7 minutes to restore their roasted texture. You can also use the microwave in a pinch, though the vegetables won’t be quite as crispy. Add fresh greens and cold tahini sauce right before serving for the best contrast of temperatures and textures.
This bowl is incredibly versatile throughout the week. Try using the roasted vegetables in wraps, adding them to grain bowls with quinoa or rice, or even tossing them with pasta and extra tahini sauce for a completely different meal. The chickpeas make a fantastic snack on their own too.
FAQs
Can I make this recipe vegan?
Yes! Simply swap the Greek yogurt for your favorite plant-based yogurt in the tahini sauce. Coconut yogurt or cashew yogurt both work beautifully and keep the sauce creamy.
What if I don’t have tahini?
You can substitute tahini with almond butter or cashew butter for a different but equally delicious nutty flavor. The sauce will taste slightly sweeter but will still complement the roasted vegetables perfectly.
How do I keep chickpeas crispy?
The key is drying them thoroughly before roasting and storing them at room temperature rather than in the fridge. Moisture is the enemy of crispy chickpeas, so make sure they’re completely dry before tossi
Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). While it heats, chop the carrots and cauliflower into similar-sized, bite-sized pieces for even cooking. Line a rimmed baking sheet with parchment paper and spray lightly with oil.
- Spread the cauliflower and carrots in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with the spice blend (1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper). Toss well to coat evenly. Roast for 25 to 30 minutes until the edges start turning golden.
- While the first pan roasts, prepare your chickpeas and sweet potatoes. Line a second baking sheet with parchment paper. Rinse the chickpeas thoroughly under cold water, then dry them completely with paper towels or a clean kitchen towel.
- In a medium bowl, toss the dried chickpeas with 1 tablespoon olive oil and the spice blend (1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/5 teaspoon pepper). Place them on half of your prepared baking sheet in a single layer.
- Dice the sweet potato into 1/2-inch cubes and arrange on the other half of the sheet. Drizzle with the remaining 1 tablespoon of oil and season with salt and pepper. Place both pans in the oven together and roast for 20 to 28 minutes, giving the chickpeas a gentle shake halfway through. They should be golden and crispy when done.
- Remove the first pan from the oven after 25 to 30 minutes, drizzle the lemon juice over the vegetables, sprinkle with fresh parsley if using, and return to the oven for another 5 to 10 minutes. The cauliflower should be deeply golden and caramelized at the edges when done.
- While everything roasts, make your tahini sauce. Add the Greek yogurt, tahini, lemon juice, 2 tablespoons olive oil, minced garlic, 1/2 teaspoon cumin, and 1/2 teaspoon salt to a food processor or blender. Blend for about 60 seconds until smooth and creamy.
- The sauce will seem thick at first, so add water one tablespoon at a time while blending until you reach a pourable but still creamy consistency. Taste and adjust salt as needed.
- To assemble your glow bowls, spread 2 to 3 tablespoons of tahini yogurt sauce on the bottom of each bowl. Layer on a handful of fresh arugula, then divide the roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas among the bowls.
- Add your favorite toppings and finish with an extra squeeze of fresh lemon juice. Serve immediately while the roasted vegetables are still warm.
