Description
A vibrant and customizable nourish bowl packed with roasted vegetables, crispy chickpeas, and a creamy tahini yogurt sauce.
Ingredients
Scale
- 1head cauliflower, cut into florets (or12 ozprecut cauliflower florets)
- 3large carrots, cut into round pieces
- 2 tablespoonsextra virgin olive oil (more as needed)
- ½ teaspoongarlic powder
- 1 teaspoonoregano
- 1 teaspoonpaprika
- 1 teaspoonground cumin
- ½ teaspoonsalt (more to taste)
- ¼ teaspoonground black pepper
- ½large lemon, juiced (about2 tablespoons)
- ¼ cupfresh parsley, chopped (optional)
- 1can chickpeas (15.5 oz-16 oz)
- 1sweet potato, diced
- 1 cupGreek yogurt (or plant-based yogurt)
- ¼ cuptahini
- 1clove garlic
Instructions
- Preheat your oven to 425℉ (220°C) and line a baking sheet with greased parchment paper.
- Toss the cauliflower florets and carrot rounds with olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper on the baking sheet.
- Rinse and drain the chickpeas, dry them, and toss with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them on a separate baking sheet.
- Dice the sweet potato, toss with olive oil, salt, and pepper, and add to the baking sheet with chickpeas.
- Roast the veggies and chickpeas in the oven for about 20-28 minutes until golden brown and tender.
- In a food processor, blend Greek yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt until smooth. Adjust consistency with water if needed.
- Assemble the bowl by starting with a dollop of tahini yogurt sauce, then layer in roasted sweet potatoes, chickpeas, cauliflower, and carrots.
- Garnish with fresh parsley, a squeeze of lemon, and any additional toppings you desire.
Notes
Always preheat your oven for even roasting.
Store leftovers separately to maintain freshness.
Feel free to adjust spices to your taste.
Use fresh ingredients for the best flavor.
Nutrition
- Calories: 450-500
- Sugar: 6g
- Fat: 15-20g
- Carbohydrates: 60-70g
- Protein: 15-20g