Description
The Glow Bowl Roasted Veggie Tahini Yogurt Sauce is a vibrant and wholesome dish featuring roasted sweet potatoes, bell pepper, zucchini, and red onion combined with crispy chickpeas. Topped with a creamy tahini yogurt sauce and fresh parsley, this bowl is served over quinoa or rice for a satisfying and nutritious meal perfect for lunch or dinner.
Ingredients
Scale
Roasted Vegetables and Chickpeas
- 2 medium sweet potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, quartered
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 can chickpeas, drained and rinsed
Tahini Yogurt Sauce
- 1 tablespoon tahini
- 1 lemon, juiced
- 1/2 cup plain Greek yogurt
- 1 clove garlic, minced
- Pinch of salt
To Serve
- Cooked quinoa or rice, for serving
- Optional toppings: avocado slices, pumpkin seeds, or microgreens
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Prepare Vegetables: In a large mixing bowl, combine sweet potatoes, red bell pepper, zucchini, and red onion. Drizzle them with olive oil and season with salt, pepper, and smoked paprika. Toss everything thoroughly to coat the vegetables evenly with the oil and spices.
- Arrange on Baking Sheet: Spread the vegetables in a single layer on the prepared baking sheet to ensure even roasting. Add the drained and rinsed chickpeas, distributing them evenly around the vegetables.
- Roast Vegetables and Chickpeas: Place the baking sheet in the preheated oven and roast for 25-30 minutes or until the vegetables are tender and golden brown, stirring the mixture halfway through the cooking time to promote even cooking.
- Make Tahini Yogurt Sauce: While the vegetables roast, whisk together tahini, fresh lemon juice, plain Greek yogurt, minced garlic, and a pinch of salt in a small bowl. Adjust seasoning to taste for a creamy, tangy sauce.
- Assemble the Bowl: Spoon cooked quinoa or rice into serving bowls as a base. Add a generous portion of the roasted vegetables and chickpeas on top of the grains.
- Add Sauce and Garnish: Drizzle the tahini yogurt sauce over the roasted veggies and grains. Garnish with freshly chopped parsley and optionally add avocado slices, pumpkin seeds, or microgreens for extra texture and flavor.
- Serve and Enjoy: Serve the Glow Bowl immediately while warm for the best taste and texture. Enjoy a wholesome, flavorful meal packed with nutrients.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based alternative like coconut or almond yogurt.
- If you prefer spicier flavors, add a pinch of cayenne pepper or chili flakes with the smoked paprika.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- Feel free to swap quinoa or rice with other grains such as farro or couscous based on preference.
- To save time, use pre-cut vegetables or canned roasted chickpeas if available.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
