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.

4-Step Glow Bowl Recipe (Roasted Veggies & Tahini Sauce)

Name: Glow Bowl Recipe (Roasted Veggie Delight!)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean-Inspired
Ingredients: 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); 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; 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; Arugula or greens of choice; Toppings of choice (optional)

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

Scale

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)

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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