Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
