Harvest Glow Bowl
A vibrant and nourishing bowl packed with seasonal vegetables, perfect for any meal of the day.
Ingredients
Vegetables and Legumes
- 2 cups sweet potatoes, chopped into bite-sized pieces Approximately 2 medium sweet potatoes.
- 2 cups cauliflower, chopped into florets
- 2 cups carrots, chopped into bite-sized pieces Approximately 2 medium carrots.
- 1 can chickpeas, drained and rinsed About 15 ounces.
Dressing and Seasoning
- 2 tablespoons olive oil For roasting the vegetables.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon pepper Adjust to taste.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Sauce and Garnish
- 2 tablespoons tahini
- 1 cup yogurt Regular or dairy-free for vegan option.
- 4 cups arugula Can substitute with spinach or kale.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Chop sweet potatoes, cauliflower, and carrots into bite-sized pieces.
- Toss the vegetables and chickpeas with olive oil, salt, pepper, garlic powder, and paprika in a bowl.
Cooking
- Spread the seasoned vegetables and chickpeas in a single layer on a baking sheet.
- Roast for 25-30 minutes or until golden and tender.
Assembly
- In a small bowl, mix tahini and yogurt to create the sauce.
- In a serving bowl, layer arugula and top with the roasted veggies and chickpeas.
- Drizzle with tahini yogurt sauce before serving.
Notes
Make sure to cut the vegetables evenly for even roasting. Feel free to add more spices to the chickpeas for extra flavor. For an extra crunch, top the bowl with toasted nuts or seeds. You can easily customize the bowl by adding other seasonal vegetables like Brussels sprouts or zucchini, or swap out chickpeas for black beans or tofu for a different protein option.