If you are looking for a meal that makes you feel as good as it tastes, you have found it. This vibrant Glow Bowl Recipe is packed with colorful roasted vegetables, crispy chickpeas, and a creamy tahini yogurt sauce that brings everything together.
Table of Contents
It is called a “Glow Bowl” for a reason. It is loaded with nutrient-dense ingredients that nourish your body from the inside out.
This dish is naturally gluten-free, vegetarian, and incredibly satisfying. It is the perfect reset meal when you crave something wholesome, hearty, and full of flavor.
A Little Story About This Dish
I used to think that eating a bowl of vegetables meant settling for a boring, cold salad. I wanted something comforting and warm, but that still left me feeling energized rather than weighed down.
That is when I started experimenting with roasting different textures together. I found that pairing the sweetness of roasted carrots and sweet potatoes with the crunch of spiced chickpeas created a magical combination.
Once I drizzled the zesty tahini yogurt sauce over the top, I knew I had a winner. This Glow Bowl Recipe has become my Sunday meal-prep staple because it keeps well and tastes amazing all week long.
Get Ready to Cook!
You are just a few steps away from a restaurant-quality grain bowl right in your own kitchen. Let’s get organized to make the process smooth.
What to Expect
Time: About 45-50 minutes (most of this is hands-off roasting time).
Difficulty: Easy! It essentially involves chopping, roasting, and blending a quick sauce.
Before You Begin
The secret to this bowl is timing your roasting. We use two baking sheets so everything cooks perfectly. The carrots and cauliflower take a bit longer, while the chickpeas and sweet potatoes crisp up faster.
Make sure to dry your chickpeas thoroughly after rinsing them. This ensures they get nice and crispy in the oven rather than steaming and staying soft.
For the sauce, you can use Greek yogurt for a protein boost, or swap it for a plant-based yogurt to keep the entire meal vegan. Both versions are creamy and delicious.
The Heart of the Dish: Ingredients You’ll Need
Here are the fresh, wholesome ingredients you need for this nourishing Glow Bowl Recipe.
| Ingredient | Amount |
| Roasted Carrots & Cauliflower | |
| Cauliflower Head, cut into florets | 1 (or 12 oz precut) |
| Large Carrots, cut into rounds | 3 |
| Extra Virgin Olive Oil | 2 tablespoons |
| Garlic Powder | ½ teaspoon |
| Dried Oregano | 1 teaspoon |
| Paprika | 1 teaspoon |
| Ground Cumin | 1 teaspoon |
| Salt & Black Pepper | To taste |
| Lemon, juiced | ½ large (approx 2 tbsp) |
| Fresh Parsley, chopped (optional) | ¼ cup |
| Chickpeas & Sweet Potatoes | |
| Canned Chickpeas, rinsed & dried | 1 can (15.5 oz) |
| Sweet Potato, diced | 1 |
| Extra Virgin Olive Oil | 2 tablespoons |
| Ground Cumin | ½ teaspoon |
| Paprika | ½ teaspoon |
| Garlic Powder | ¼ teaspoon |
| Salt & Black Pepper | To taste |
| Tahini Yogurt Sauce | |
| Greek Yogurt (or plant-based) | 1 cup |
| Tahini | ¼ cup |
| Lemon, juiced | 1 large (approx ¼ cup) |
| Extra Virgin Olive Oil | 2 tablespoons |
| Garlic Clove | 1 |
| Ground Cumin | ½ teaspoon |
| Salt | ½ teaspoon |
| For Assembly | |
| Arugula or mixed greens | As desired |
Let’s Get Cooking! Step-by-Step Guide
Follow these simple steps to build your vibrant and healthy bowl.
1. Roast the Cauliflower and Carrots:
Preheat your oven to 425℉ (220°C). Line a rimmed baking sheet with parchment paper. Toss the cauliflower florets and carrot rounds with olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper. Spread them in a single layer. Roast for 25-30 minutes. Remove from the oven, toss with the lemon juice and parsley, and return to the oven for another 5-10 minutes until golden brown.
2. Roast the Chickpeas and Sweet Potatoes:
While the first pan cooks, prepare the second. Line another baking sheet with parchment paper. Toss the dried chickpeas with olive oil, salt, pepper, cumin, paprika, and garlic powder. Place them on one half of the baking sheet. On the other half, place the diced sweet potatoes tossed with a little oil, salt, and pepper. Roast this pan on the middle rack for 20-28 minutes until the potatoes are tender and the chickpeas are crispy.
3. Blend the Sauce:
While the vegetables are roasting, combine the yogurt, tahini, lemon juice, olive oil, garlic clove, cumin, and salt in a blender or food processor. Blend for about 60 seconds until smooth and creamy. If the sauce is too thick for your liking, blend in water one tablespoon at a time until it reaches your desired consistency.
4. Assemble the Bowls:
To serve, place a bed of arugula or your favorite greens in a bowl. Top with the roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas. Drizzle generously with the tahini yogurt sauce. Add any other toppings you love and a final squeeze of lemon.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few extra tips to make your Glow Bowl Recipe absolutely perfect.
Pointers for Perfection
If you want to add even more protein, grilled chicken or hard-boiled eggs make excellent additions to this bowl. For a shortcut, buy pre-cut cauliflower florets and bagged greens.
How to Store
Store the roasted vegetables and the tahini sauce in separate airtight containers in the refrigerator. They will keep well for 4-5 days. The roasted chickpeas are best stored in a jar at room temperature with the lid slightly loose to keep them crisp for up to 7 days.
For those who need fresh gluten-free meal ideas, these recipes are an excellent starting point: Gluten Free hamburger casserole, and Gluten Free hamburger casserole, and Gluten-Free Air Fryer Falafel.
Print
Glow Bowl Recipe (Roasted Veggie Delight!)
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A vibrant and nourishing Glow Bowl Recipe featuring roasted cauliflower, carrots, sweet potatoes, and crispy chickpeas. Drizzled with a zesty tahini yogurt sauce, this gluten-free and vegetarian meal is perfect for lunch or dinner meal prep.
Ingredients
For Roasted Carrots and Cauliflower:
1 head cauliflower, cut into florets (or 12 oz precut)
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 (plus more to taste)
¼ tsp ground black pepper
½ large lemon, juiced (about 2 tbsp)
¼ cup fresh parsley, chopped (optional)
For Roasted Chickpeas and Sweet Potatoes:
1 can (15.5 oz) chickpeas, rinsed and dried
1 sweet potato, diced
2 tbsp extra virgin olive oil
½ tsp ground cumin
½ tsp paprika
¼ tsp garlic powder
½ tsp salt (plus more to taste)
⅕ tsp ground black pepper
For Tahini Yogurt Sauce:
1 cup Greek yogurt (or plant-based yogurt)
¼ cup tahini
1 large lemon, juiced (about ¼ cup)
2 tbsp extra virgin olive oil
1 clove garlic
½ tsp ground cumin
½ tsp salt
For the Bowl:
Arugula or greens of choice
Toppings of choice (optional)
Instructions
1. Preheat oven to 425℉ (220°C). Chop carrots and cauliflower. Line a baking sheet with parchment paper.
2. Toss cauliflower and carrots with oil, garlic powder, oregano, paprika, cumin, salt, and pepper. Spread on the sheet. Roast for 25-30 minutes.
3. Remove veggies, add lemon juice and parsley, and roast for another 5-10 minutes until golden.
4. Line a second baking sheet. Rinse and thoroughly dry chickpeas. Toss with oil, salt, pepper, cumin, paprika, and garlic powder.
5. Place chickpeas on one half of the sheet. Place diced sweet potatoes (tossed with oil, salt, and pepper) on the other half.
6. Roast the second sheet on the middle rack for 20-28 minutes until potatoes are tender.
7. While veggies roast, blend yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt in a blender until smooth. Add water to thin if needed.
8. Assemble bowls with greens, roasted veggies, chickpeas, and a generous drizzle of sauce.
Notes
Meal Prep: Chop all vegetables ahead of time to make dinner faster.
Chickpea Tip: Ensure chickpeas are very dry before adding oil to help them get crispy.
Storage: Roasted veggies and sauce keep in the fridge for 4-5 days. Store chickpeas at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Salad, Bowl
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 12g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 5mg
Your Burning Questions Answered!
Here are answers to common questions about this healthy recipe.
1. What is a glow bowl food?
A “Glow Bowl” typically refers to a meal bowl packed with ingredients that support skin health and overall vitality. These bowls usually feature healthy fats (like olive oil and tahini), antioxidant-rich vegetables (like sweet potatoes and carrots), and lean proteins. They are designed to make you feel radiant from the inside out.
2. Can I add chicken to this recipe?
Absolutely! While this recipe is vegetarian, it is very easy to adapt. Simply roast a chicken breast on the sheet pan alongside the vegetables, or slice up leftover rotisserie chicken and add it to the bowl during assembly. It pairs perfectly with the tahini sauce.
3. Is this recipe good for meal prep?
Yes, this is one of the best glow bowl recipe options for meal prep. You can roast all the vegetables on Sunday and blend the sauce. Keep the components separate in the fridge. When you are ready to eat, just assemble your bowl and reheat the veggies slightly or enjoy them cold.
Dig In & Enjoy!
You are ready to enjoy a meal that is vibrant, delicious, and good for you. Enjoy every bite of your nourishing Glow Bowl!
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