Name: Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 2 medium sweet potatoes, diced; 2 cups fresh baby spinach; 1 can (15 oz) chickpeas, drained; ½ cup tahini; ½ cup plain yogurt; Juice of 1 lemon; 3 Tbsp extra virgin olive oil, divided; 1 tsp ground cumin, divided; 1 tsp ground turmeric; Salt and pepper to taste; 1 ripe avocado, sliced

Introduction

This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a nourishing meal packed with vibrant flavors and wholesome ingredients. It combines roasted sweet potatoes, crispy spiced chickpeas, and creamy avocado on a bed of fluffy quinoa, all topped with a tangy tahini yogurt sauce. Perfect for a healthy lunch or dinner that leaves you feeling energized.

A white ceramic plate with a speckled edge holds a colorful roasted vegetable and chickpea dish arranged in multiple layers. The bottom layer is a white creamy sauce spread unevenly across the plate. On top, there are bright orange roasted sweet potato cubes mixed with golden-brown and light beige roasted chickpeas scattered generously. Layered over this are toasted bread croutons with a golden crust and soft interior. Fresh green arugula and basil leaves are dotted around and on top, adding a fresh touch. The dish is lightly sprinkled with a fine, crumbly seasoning that adds texture. The photo is taken with a white marbled textured surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Rinse quinoa under cold water. Cook it in a saucepan with 2 cups of water; bring to a boil, cover, reduce heat, and simmer for about 15 minutes until the water is absorbed.

Step 2: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 2 tablespoons of olive oil, ground cumin, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.

Step 3: In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chickpeas along with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until they become crispy.

Step 4: In a bowl, whisk together the tahini, plain yogurt, lemon juice, a pinch of salt, and enough water to achieve a smooth, pourable consistency.

Step 5: To assemble the bowls, layer the cooked quinoa as the base, followed by roasted sweet potatoes and crispy chickpeas. Top with fresh baby spinach leaves and sliced avocado. Drizzle generously with the tahini yogurt sauce before serving.

Tips & Variations

For added crunch, sprinkle toasted pumpkin seeds or chopped nuts on top before serving.

Swap quinoa with brown rice or millet for a different grain option.

Use coconut yogurt for a dairy-free version of the tahini yogurt sauce.

Add a handful of pomegranate seeds for a burst of sweetness and color.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the tahini yogurt sauce chilled. Reheat the quinoa, sweet potatoes, and chickpeas gently in the microwave or on the stovetop before assembling. Add fresh spinach and avocado just before serving to maintain their texture and flavor.

FAQs

Can I make this bowl ahead of time?

Yes, you can prepare the quinoa, roasted sweet potatoes, and chickpeas in advance and store them separately. Assemble the bowl and add fresh ingredients like spinach and avocado just before eating for the best texture and flavor.

Is this recipe suitable for vegans?

To make this bowl vegan, substitute the plain yogurt in the tahini sauce with a plant-based yogurt such as coconut or almond yogurt. This keeps the sauce creamy while maintaining the flavor.