Description
This Glow Bowl features a vibrant mix of oven-roasted sweet potatoes, bell peppers, zucchini, red onion, and chickpeas, all seasoned with smoked paprika and olive oil. Served over cooked quinoa or rice, and topped with a creamy tahini yogurt sauce, fresh parsley, and optional avocado, pumpkin seeds, or microgreens, this dish is a colorful, wholesome, and nutrient-packed 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
To Serve
- 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 ensure easy cleanup and prevent sticking.
- Prepare 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 thoroughly to evenly coat the vegetables.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Scatter the drained and rinsed chickpeas evenly amongst the vegetables.
- Roast Vegetables and Chickpeas: Place the baking sheet in the oven and roast for 25-30 minutes, until the vegetables are tender and golden brown. Be sure to stir halfway through cooking to promote even roasting.
- Make Tahini Yogurt Sauce: While the vegetables roast, whisk together tahini, freshly squeezed lemon juice, plain Greek yogurt, and minced garlic in a small bowl. Add a pinch of salt to taste and adjust seasoning as desired.
- Plate the Glow Bowl: Spoon a serving of cooked quinoa or rice into each bowl. Top with a generous portion of the roasted vegetable and chickpea mixture.
- Add Sauce and Garnish: Drizzle the tahini yogurt sauce over the roasted veggies and chickpeas. Garnish with chopped fresh parsley and, if desired, add optional toppings such as avocado slices, pumpkin seeds, or microgreens for extra flavor and texture.
- Serve and Enjoy: Serve immediately to enjoy the warm, wholesome flavors of this nutritious Glow Bowl.
Notes
- You can swap quinoa for brown rice or couscous based on preference.
- For a vegan version, replace Greek yogurt with a plant-based yogurt alternative.
- Adding a sprinkle of chili flakes can give the bowl a nice spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to stir the vegetables halfway during roasting to ensure even browning.
