Description
This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a vibrant, nutrient-packed meal perfect for a wholesome lunch or dinner. Featuring roasted sweet potatoes, crispy turmeric-spiced chickpeas, and fluffy quinoa, topped with fresh spinach, creamy avocado, and a tangy tahini yogurt sauce, this recipe combines delicious flavors with powerful anti-inflammatory ingredients for a healthy glow from within.
Ingredients
Scale
Grains and Vegetables
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
Legumes
- 1 can (15 oz) chickpeas, drained
Dressings and Sauces
- ½ cup tahini
- ½ cup plain yogurt
- Juice of 1 lemon
- 3 Tbsp extra virgin olive oil, divided
Spices and Seasonings
- 1 tsp ground cumin, divided
- 1 tsp ground turmeric
- Salt and pepper to taste
Others
- 1 ripe avocado, sliced
Instructions
- Cook the quinoa: Rinse quinoa thoroughly under cold water to remove any bitterness. Combine quinoa with 2 cups of water in a saucepan, bring to a boil. Cover, reduce the heat to low, and simmer gently for about 15 minutes until all the water is absorbed and the quinoa is fluffy.
- Roast the sweet potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 ½ tablespoons of olive oil, ½ teaspoon of ground cumin, salt, and pepper. Spread evenly on a baking sheet and roast for approximately 25 minutes until tender and lightly caramelized, stirring halfway through.
- Sauté the chickpeas: Heat the remaining 1 ½ tablespoons of olive oil in a skillet over medium heat. Add drained chickpeas along with the remaining ½ teaspoon of cumin, ground turmeric, salt, and pepper. Cook, stirring occasionally, for about 10 minutes until the chickpeas develop a crispy texture and are infused with the spices.
- Prepare the tahini yogurt sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, a pinch of salt, and add just enough water to achieve a smooth, pourable consistency. Adjust seasoning to taste.
- Assemble the glow bowl: Begin with a base of cooked quinoa in each serving bowl. Arrange roasted sweet potatoes and crispy chickpeas on top. Add fresh baby spinach leaves and garnish with sliced avocado. Finally, generously drizzle the tahini yogurt sauce over the bowl to finish.
Notes
- For a vegan version, substitute plain yogurt with plant-based yogurt such as coconut or almond yogurt.
- You can prepare the quinoa and roasted sweet potatoes in advance to save time on busy days.
- Adjust spices according to taste preference; adding a pinch of cayenne can add a nice kick.
- Leftover tahini sauce can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: anti-inflammatory, glow bowl, tahini yogurt, roasted sweet potatoes, quinoa, chickpeas, healthy bowl, vegetarian, Mediterranean
