Harvest Glow Bowl
A vibrant and nutritious bowl featuring roasted sweet potatoes, cauliflower, carrots, and chickpeas over fresh arugula, drizzled with a creamy tahini-yogurt dressing.
Ingredients
Vegetables
- 2 cups Sweet potatoes, chopped Cut into bite-sized pieces.
- 2 cups Cauliflower, chopped Cut into bite-sized pieces.
- 2 cups Carrots, chopped Cut into bite-sized pieces.
- 1 can Chickpeas, drained Use canned chickpeas to save time.
Base
- 4 cups Arugula Fresh arugula for serving.
Dressing
- 1/4 cup Tahini For a creamy dressing.
- 1/2 cup Yogurt Use plain yogurt for a tangy flavor.
Seasonings
- 2 tablespoons Olive oil For tossing with vegetables.
- to taste Salt Adjust to your preference.
- to taste Pepper Adjust to your preference.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare a baking sheet by lightly greasing it.
- Chop the sweet potatoes, cauliflower, and carrots into bite-sized pieces for even roasting.
- Toss the chopped vegetables and drained chickpeas in a bowl with olive oil, salt, and pepper until well coated.
Roasting
- Spread the vegetable mixture on the baking sheet and roast for about 25-30 minutes, until tender and slightly crispy.
Assembly
- While the veggies roast, place a generous handful of arugula in serving bowls.
- Once cooked, layer the roasted vegetables and chickpeas over the arugula.
- In a separate bowl, mix tahini and yogurt until smooth. Drizzle this dressing over the bowl before serving.
Serving
- Serve warm and enjoy your healthy Harvest Glow Bowl!
Notes
This bowl is versatile; serve it warm or chill for lunch. For extra spice, add red pepper flakes. Store leftovers in an airtight container for up to three days, refrigerating the dressing separately if freezing.