Harvest Glow Bowl

This hearty Harvest Glow Bowl combines roasted vegetables, proteinpacked chickpeas, and a creamy tahini yogurt drizzle to create a vibrant, nourishing meal. It’s a perfect choice for cozy autumn evenings or anytime you want something wholesome yet light. The mix of textures and flavors is both comforting and fresh, making this bowl a favorite in my kitchen, especially on busy weeknights when I need something quick but satisfying.

I first made this recipe on a cool fall evening craving something warm but not heavy and it quickly became a family favorite.

Ingredients

• Sweet potatoes: 2 medium offering natural sweetness and a vibrant orange color
• Cauliflower: 1 head providing a mild nutty flavor and tender texture when roasted, choose firm florets for best results
• Carrots: 2 large contributing earthiness and extra color, pick firm, bright carrots for freshness
• Chickpeas: 1 can of chickpeas drained and rinsed to add plant based protein and a satisfying bite
• Arugula: 2 cups of fresh arugula acting as a peppery, crisp base, look for bright green, unwilted leaves
• Tahini: 3 tablespoons of tahini for creamy richness and a hint of nuttiness select a smooth, wellstirred jar
• Greek yogurt: 1 cup of Greek yogurt providing tang and creamy body to the sauce opt for fullfat for best flavor
• Olive oil: 2 tablespoons of olive oil to coat and roast the vegetables evenly choose extra virgin for healthy fats
• Salt and pepper: Salt and pepper to taste, essential for highlighting the flavors throughout the dish

Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius to reach the perfect roasting temperature that caramelizes the vegetables.

Chop the Vegetables:

Peel the sweet potatoes and carrots. Cut the sweet potatoes, cauliflower, and carrots into bite sized pieces to ensure even cooking and tenderness.

Toss Vegetables and Chickpeas:

Place the chopped vegetables and rinsed chickpeas in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Mix thoroughly with your hands or a spoon so every piece is coated.

Roast the Mixture:

Spread the coated vegetables and chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes until the edges are golden brown and vegetables are tender when pierced with a fork.

Prepare the Tahini Yogurt Sauce:

While the vegetables roast, whisk together the tahini and Greek yogurt in a small bowl until smooth and creamy. This sauce will add a tangy, velvety finish to your bowl.

Assemble the Bowl:

Begin with a fresh bed of arugula in your serving bowls. Add the warm roasted vegetables and chickpeas on top, then drizzle generously with the tahini yogurt sauce.

Serve and Enjoy:

Serve the Harvest Glow Bowl immediately to enjoy the contrast of warm roasted veggies and the cool creamy sauce.

One of my favorite parts is the sweet potato, they bring a natural sweetness that contrasts beautifully with the peppery arugula and tangy tahini sauce. I remember making this bowl during a chilly weekend brunch, and the colorful presentation on the table made it an instant crowdpleaser with family and friends gathered around.

Storage Tips

Once cooled, store leftovers in an airtight container in the fridge for up to three days. Keep the tahini yogurt sauce separate and drizzle right before serving. To freeze, omit the arugula and sauce, freezing just the roasted veggies and chickpeas for up to two months. Thaw in the fridge overnight before reheating gently.

Ingredient Substitutions

If you cannot find arugula, try spinach or kale for a similar leafy base. Swap sweet potatoes with butternut squash or pumpkin for a seasonal twist. If dairyfree, use a coconut yogurt alternative and tahini as usual for the creamy sauce.

Serving Suggestions

Sprinkle toasted pumpkin or sunflower seeds on top for extra texture and crunch. Adding grilled chicken or tofu boosts protein for a heartier meal. Serve alongside lemon wedges to squeeze over the bowl for a citrusy brightness.

Enjoy this nourishing Harvest Glow Bowl warm with a generous drizzle of tahini yogurt. A squeeze of lemon adds bright contrast if desired.

Your Recipe Questions Answered

→ What vegetables are best for this bowl?

Sweet potatoes, cauliflower, and carrots create a warm, hearty base, but you can also add Brussels sprouts or butternut squash for variety.

→ How do I make the tahini yogurt sauce?

Whisk together tahini and Greek yogurt until smooth to create a creamy, tangy sauce that complements the roasted veggies.

→ How long should I roast the vegetables?

Roast the veggies and chickpeas at 400°F (200°C) for 25-30 minutes until tender and golden.

→ Can I prepare this bowl ahead of time?

Yes, store roasted vegetables and chickpeas separately in the fridge for up to 3 days. Keep the sauce aside and add just before serving.

→ What are some good toppings to add?

Try toasted pumpkin or sunflower seeds for crunch, fresh lemon wedges for zing, or seasonal fruits like pomegranate seeds to brighten flavors.