Harvest Glow Bowl (Ready-to-Print Version)
A colorful bowl with roasted veggies, chickpeas, and a creamy tahini yogurt drizzle.
# What You’ll Need:
→ Vegetables
01 -
2 medium sweet potatoes, peeled and chopped
02 -
1 head cauliflower, chopped
03 -
2 large carrots, peeled and chopped
→ Legumes
04 -
1 can (15 oz) chickpeas, drained and rinsed
→ Greens
05 -
2 cups fresh arugula
→ Sauce
06 -
3 tablespoons tahini
07 -
1 cup Greek yogurt
→ Seasonings and Oils
08 -
2 tablespoons olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
# Step-by-Step Guide:
01 -
Preheat the oven to 400°F.
02 -
Peel and chop sweet potatoes, cauliflower, and carrots into bite-sized pieces.
03 -
In a mixing bowl, combine chopped vegetables and chickpeas with olive oil, salt, and pepper; toss to coat evenly.
04 -
Spread the mixture in a single layer on a baking sheet and roast for 25 to 30 minutes until tender and golden.
05 -
Whisk tahini and Greek yogurt together in a small bowl until smooth and creamy.
06 -
Place fresh arugula at the base of each bowl, layer roasted vegetables and chickpeas on top, then drizzle generously with tahini yogurt sauce.
07 -
Serve immediately while warm and enjoy.
# Handy Tips:
01 -
For added texture, consider garnishing with toasted pumpkin or sunflower seeds.
02 -
Adjust seasoning as needed during preparation to suit personal preference.
03 -
Store leftovers in airtight containers; tahini sauce is best kept separate.