Anti-inflammatory Glow Bowl with Tahini Yogurt Sauce: Skinca

• total time: 57 minutes

Ingredients

For Roasted Carrots and Cauliflower

1 head cauliflower, cut into florets

3 large carrots, cut into round pieces

2-3 Tbsp  olive oil

spice mix: 1/2 tsp garlic powder, 1 tsp oregano, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp pepper

½ large lemon

¼ cup fresh parsley, chopped

For Roasted Chickpeas and Sweet Potatoes

1 can chickpeas

1 sweet potato, diced

2 Tbsp olive oil

spice mix: cumin, paprika, garlic powder, salt, pep

For Tahini Yogurt Sauce

1 c greek yogurt (or plant-based yogurt)

¼ c tahini, I used @seedandmill squeezable (so easy to get out of the bottle)

1 large lemon, juiced

2 Tbsp olive oil

1 clove garlic

cumin & salt

For Bowl

arugula or greens of choice

Directions

Preheat oven to 425℉/220°C. Line a baking sheet w/parchment paper. Add cauliflower and carrots & coat with oil and the spice mixture making sure each piece is coated. Cook for 25 minutes. Remove and add the lemon juice and parsley. Put veggies back in the oven and cook for another 5-10 minutes or until the cauliflower is golden brown.

Line another baking sheet with parchment paper. Rinse and drain chickpeas and dry /a dishcloth, discarding the skins that come loose. Toss the chickpeas with 1 Tbsp of the olive oil and spice blend. Add the chickpeas to half of the baking sheet, leaving space for the sweet potatoes. Dice sweet potatoes and toss in olive oil and salt + pep. Add to the other half of the baking sheet. Roast for 20-28 minutes.

While the veggies roast, make the tahini dressing by adding the ingredients to a food processor or blender. Blend for ~60 seconds or until smooth.

Add tahini sauce to a dish and top with arugula, sweet potatoes, cauliflower and carrots, and chickpeas. Add your fave toppings and a squeeze of lemon!

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xo, @mallorythedietitian