Description
This vibrant Glow Bowl features a nourishing mix of roasted sweet potatoes, red bell pepper, zucchini, red onion, and chickpeas, all roasted to perfection and served over quinoa or rice. Topped with a creamy tahini yogurt sauce and fresh parsley, it’s a wholesome, flavorful 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
Additional Ingredients
- 2 tablespoons fresh parsley, chopped
- Cooked quinoa or rice, for serving
- Optional toppings: avocado slices, pumpkin seeds, or microgreens
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- 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 thoroughly to ensure all the vegetables are evenly coated with seasoning and oil.
- Arrange on baking sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Add the drained and rinsed chickpeas evenly distributed among the vegetables.
- Roast the vegetables and chickpeas: Place the baking sheet in the oven and roast for 25-30 minutes. Halfway through cooking, stir the vegetables and chickpeas to promote even roasting. Roast until the vegetables are tender and exhibit a golden color.
- Prepare 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 as needed to balance the flavors.
- Assemble the bowls: Place a scoop of cooked quinoa or rice into each serving bowl. Top with a generous portion of the roasted vegetables and chickpeas.
- Add sauce and garnish: Drizzle the tahini yogurt sauce over the roasted vegetables. Sprinkle chopped fresh parsley on top for a fresh, vibrant touch. Add optional toppings such as avocado slices, pumpkin seeds, or microgreens for additional flavor and texture.
- Serve and enjoy: Serve the Glow Bowl immediately to enjoy the warm roasted vegetables contrasted with the cool, creamy tahini yogurt sauce.
Notes
- You can substitute quinoa with brown rice or any grain of your choice.
- For a vegan option, replace Greek yogurt with a plant-based yogurt.
- Adjust the smoked paprika quantity based on your preferred level of smokiness.
- The dish reheats well and can be stored in the fridge for up to 3 days.
- Optional toppings add texture and complexity but can be omitted if desired.
