Description
This Glow Bowl features a vibrant mix of roasted sweet potatoes, bell pepper, zucchini, red onion, and chickpeas, all tossed with smoky paprika and olive oil. Paired with a creamy tahini yogurt sauce infused with garlic and lemon, it’s served over nutritious quinoa or rice and topped with fresh parsley and optional add-ons like avocado, pumpkin seeds, or microgreens. A wholesome, colorful, and satisfying vegetarian meal perfect for a healthy 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 taste
Serving
- Cooked quinoa or rice, for serving
- Optional toppings: avocado slices, pumpkin seeds, or microgreens
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prepare for roasting.
- Prepare the vegetables: In a large mixing bowl, combine the peeled and cubed sweet potatoes, chopped red bell pepper, sliced zucchini, and quartered red onion. Drizzle with olive oil, then season with salt, pepper, and smoked paprika. Toss everything together to ensure the vegetables are evenly coated with oil and seasoning.
- Arrange on baking sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Add the drained and rinsed chickpeas, distributing them evenly among the veggies.
- Roast the veggies: Roast in the preheated oven for 25-30 minutes, stirring halfway through cooking, until the vegetables are tender and develop a golden color.
- Make the tahini yogurt sauce: While the vegetables roast, whisk together tahini, lemon juice, plain Greek yogurt, minced garlic, and a pinch of salt in a small bowl. Taste and adjust seasoning if needed.
- Assemble the bowl: Place a scoop of cooked quinoa or rice into serving bowls. Top with the roasted vegetables and chickpeas.
- Add sauce and garnish: Drizzle the tahini yogurt sauce over the top, garnish with fresh chopped parsley, and add optional toppings such as avocado slices, pumpkin seeds, or microgreens for extra flavor and texture.
- Serve: Serve the Glow Bowl immediately while warm and enjoy a nutritious, wholesome meal.
Notes
- You can swap quinoa for cooked rice or any other grain of your choice.
- For a vegan version, replace Greek yogurt with a plant-based yogurt.
- To boost protein, add some toasted nuts or seeds along with pumpkin seeds.
- Season the tahini sauce with additional lemon juice or garlic based on personal taste.
- Roasting time may vary slightly depending on your oven and size of vegetable pieces, so check tenderness by piercing with a fork.
