Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Chop the sweet potatoes, cauliflower, and carrots into bite-sized pieces.
- In a large mixing bowl, combine the chopped vegetables and canned chickpeas. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Toss everything until well-coated.
- Spread the seasoned mixture evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, stirring halfway through until tender and lightly golden.
- While the vegetables roast, combine tahini and yogurt in a small bowl. Mix until smooth.
- In your serving bowl, create a bed of fresh arugula, layer the roasted mixture on top, and drizzle with the tahini yogurt sauce.
- Serve and enjoy your Harvest Glow Bowl!
Nutrition
Notes
This colorful and nutritious dish is perfect for meal prep and can be customized with seasonal vegetables.
