Radiant Veggie Bowl with Creamy Tahini Yogurt Sauce
This vibrant Glow Bowl features roasted vegetables paired with a creamy tahini yogurt sauce, making it a nutritious and delicious meal. Perfect for a healthy lunch or dinner.
Ingredients
- 1 medium sweet potato peeled and cut into cubes
- 1 cup Brussels sprouts halved
- 1 medium red bell pepper diced
- 1 medium zucchini sliced into half-moons
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup cooked quinoa or substitute with brown rice
- 1 cup baby spinach or a mix of your favorite greens
- ½ cup plain Greek yogurt
- 3 tablespoons tahini
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic finely minced
- Sea salt to taste
- Water as needed for thinning
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine sweet potato, Brussels sprouts, red bell pepper, and zucchini.
- Drizzle olive oil over the vegetables and season with salt, pepper, smoked paprika, and garlic powder. Toss to coat.
- Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through.
- While the vegetables roast, rinse quinoa under cold water and cook with water in a saucepan (1 part quinoa to 2 parts water) for about 15 minutes.
- In a small bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, and a pinch of salt. Add water to thin if necessary.
- In serving bowls, layer cooked quinoa or rice, followed by spinach or mixed greens, and top with roasted vegetables.
- Drizzle the tahini yogurt sauce over each bowl and serve warm.
Notes
For added flavor, garnish with sesame seeds or fresh herbs.