Description
A nutritious and delicious bowl filled with roasted vegetables, chickpeas, and a creamy tahini yogurt sauce.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 3 large carrots, cut into round pieces
- 2 Tbsp extra virgin olive oil
- ½ tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp salt (more to taste)
- ¼ tsp ground black pepper
- ½ large lemon, juiced (about 2 Tbsp)
- ¼ cup fresh parsley, chopped (optional)
- 1 can (15 oz-16 oz) chickpeas, also known as garbanzo beans
- 1 sweet potato, diced
- 2 Tbsp extra virgin olive oil
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp garlic powder
- ½ tsp salt (more to taste)
- ⅕ tsp ground black pepper (more to taste)
- 1 cup Greek yogurt (or plant-based yogurt)
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup of lemon juice)
- 2 Tbsp extra virgin olive oil
- 1 clove garlic
- ½ tsp ground cumin
- ½ tsp salt
- arugula (or greens of choice, optional)
- toppings of choice (optional)
Instructions
- Preheat oven to 425℉/220°C.
- Chop the carrots and cauliflower into bite-sized pieces and line a rimmed baking sheet with parchment paper, spraying with oil.
- Add the cauliflower and carrots in a single layer on the sheet pan and coat with oil and spice mix.
- Cook veggies in the preheated oven for 25-30 minutes.
- Remove from the oven, add the lemon juice and parsley, and return to the oven for another 5-10 minutes or until the cauliflower is golden brown.
- For roasted chickpeas and sweet potatoes, line another rimmed baking sheet with parchment paper.
- Rinse and drain chickpeas, then dry them with a paper towel or dish cloth, discarding any loose skins.
- Toss the chickpeas with extra virgin olive oil and a spice blend until well coated, placing them on half of the baking sheet.
- Add diced sweet potatoes to the other half, drizzling with oil and seasoning with salt and pepper.
- Roast in the preheated oven on the middle rack for 20-28 minutes.
- To make tahini yogurt sauce, combine tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender and blend until smooth.
- To assemble the bowl, add the tahini yogurt sauce to a dish and top with arugula, roasted sweet potatoes, cauliflower and carrots, and roasted chickpeas. Add your favorite toppings and a squeeze of lemon. Enjoy!
Notes
- You can use precut cauliflower florets for convenience.
- Adjust seasoning according to your taste.
- For a thinner tahini sauce, add water a tablespoon at a time until desired consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg