Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

Introduction

This Anti-Inflammatory Glow Bowl is a nutritious and vibrant meal packed with wholesome ingredients like quinoa, sweet potatoes, and chickpeas. Enhanced by a creamy tahini yogurt sauce, it’s perfect for a nourishing lunch or dinner that supports your well-being.

Ingredients

• 1 cup quinoa
• 2 medium sweet potatoes, diced
• 2 cups fresh baby spinach
• 1 can (15 oz) chickpeas, drained
• 1 ripe avocado, sliced
• ½ cup tahini
• ½ cup plain yogurt
• Juice of 1 lemon
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 3 Tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Rinse the quinoa thoroughly under cold water. Cook it in a saucepan with 2 cups of water. Bring to a boil, then cover, reduce the heat, and simmer for about 15 minutes until all the water is absorbed.
2. Step 2: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, ground cumin, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes until tender and lightly browned.
3. Step 3: While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add the drained chickpeas along with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until the chickpeas turn crispy.
4. Step 4: In a small bowl, whisk together tahini, plain yogurt, lemon juice, and salt. Add water gradually to reach your desired sauce consistency—smooth and pourable.
5. Step 5: To assemble your bowl, start with a base of cooked quinoa. Layer roasted sweet potatoes and crispy chickpeas on top. Add fresh baby spinach leaves and avocado slices. Drizzle generously with the tahini yogurt sauce before serving.

Tips & Variations

• Swap baby spinach for kale or arugula for a different leafy green flavor and texture.
• Add a handful of toasted nuts or seeds for extra crunch and nutrients.
• Use Greek yogurt for a thicker, tangier sauce or a dairy-free yogurt alternative to make it vegan.
• Adjust spices like cumin and turmeric to your taste for a milder or stronger flavor.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this bowl in advance?

Yes, you can cook the quinoa, roast the sweet potatoes, and sauté the chickpeas ahead of time. Store them separately and assemble the bowl just before eating to keep the fresh ingredients crisp.

Is this recipe suitable for a vegan diet?

The recipe uses plain yogurt, but you can easily make it vegan by substituting with a plant-based yogurt like coconut or almond yogurt and ensuring the tahini sauce is mixed accordingly.

Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

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★★★★★

4.4 from 315 reviews

This Anti-Inflammatory Glow Bowl is a nutrient-packed, flavorful dish featuring wholesome quinoa, roasted sweet potatoes, crispy turmeric-spiced chickpeas, fresh spinach, and creamy avocado, all drizzled with a zesty tahini yogurt sauce. Perfect for a wholesome lunch or dinner, it combines anti-inflammatory ingredients designed to nourish your body and delight your taste buds.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Grains and Vegetables

• 1 cup quinoa
• 2 medium sweet potatoes, diced
• 2 cups fresh baby spinach
• 1 ripe avocado, sliced

Legumes and Dairy

• 1 can (15 oz) chickpeas, drained
• ½ cup plain yogurt

Sauce and Seasonings

• ½ cup tahini
• Juice of 1 lemon
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 3 Tbsp extra virgin olive oil, divided
• Salt and pepper to taste

Instructions

1. Cook Quinoa: Rinse quinoa thoroughly under cold water to remove any bitterness. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until all the water is absorbed and the quinoa is fluffy.
2. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of the olive oil, 1 tsp ground cumin, salt, and pepper. Spread evenly on a baking sheet and roast for approximately 25 minutes until tender and slightly caramelized.
3. Sauté Chickpeas: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the drained chickpeas along with 1 tsp ground turmeric, 1 tsp ground cumin, salt, and pepper. Sauté for about 10 minutes, stirring frequently, until chickpeas are golden and crispy.
4. Prepare Tahini Yogurt Sauce: In a bowl, whisk together the tahini, plain yogurt, lemon juice, salt, and add water gradually until you reach a smooth, pourable consistency.
5. Assemble the Bowl: In serving bowls, layer the cooked quinoa as the base. Top with roasted sweet potatoes and sautéed chickpeas. Add fresh baby spinach leaves and sliced avocado on top. Drizzle generously with the tahini yogurt sauce. Serve immediately and enjoy!

Notes

• Rinsing quinoa is important to remove its natural bitterness.
• Adjust seasoning according to taste preference.
• You can use Greek yogurt for a thicker sauce or plant-based yogurt for a dairy-free alternative.
• If preferred, sweet potatoes can be steamed instead of roasted but roasting adds caramelized flavor.
• Adding fresh herbs like parsley or cilantro can enhance flavor and presentation.

Keywords: anti-inflammatory, quinoa bowl, roasted sweet potatoes, chickpeas, tahini yogurt sauce, healthy dinner, vegetarian bowl