Ingredients
2 cups sweet potatoes, diced
1 cup cauliflower florets
1 cup broccoli florets
1 red bell pepper, sliced
1 tbsp olive oil
Salt and pepper to taste
1/2 tsp cumin
1/2 tsp paprika
1 cup cooked quinoa or brown rice
1/4 cup chopped fresh parsley or cilantro
**Creamy Tahini Yogurt Sauce:**
1/2 cup Greek yogurt
2 tbsp tahini
1 tbsp lemon juice
1 clove garlic, minced
2–3 tbsp water (to thin)
Salt to taste
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss sweet potatoes, cauliflower, broccoli, and bell pepper with olive oil, salt, pepper, cumin, and paprika.
3. Spread on the sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until tender and slightly charred.
4. While veggies roast, whisk together yogurt, tahini, lemon juice, garlic, and water in a small bowl. Adjust salt and thickness to taste.
5. Warm the cooked quinoa or brown rice and divide into bowls.
6. Top with roasted veggies and drizzle with the tahini yogurt sauce.
7. Sprinkle with chopped herbs and serve warm.
Notes
Use whatever seasonal vegetables you have on hand—zucchini, carrots, or beets work great.
Add chickpeas or a soft-boiled egg for extra protein.
The sauce keeps in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Vegetarian
- Method: Roasted
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 10mg
Keywords: glow bowl, tahini yogurt sauce, roasted veggie bowl, healthy lunch