Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

Introduction

This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a vibrant, nourishing meal packed with wholesome ingredients and bold flavors. It combines roasted sweet potatoes, crispy spiced chickpeas, and creamy avocado for a satisfying and healthy bowl perfect for any time of the day.

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 under cold water. Combine with 2 cups of water in a saucepan and bring to a boil. Cover, reduce heat, and simmer for about 15 minutes or until the water is absorbed.
2. Step 2: Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
3. Step 3: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the drained chickpeas along with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until the chickpeas are crispy.
4. Step 4: In a bowl, whisk together tahini, yogurt, lemon juice, salt, and add water gradually until the sauce reaches your desired consistency.
5. Step 5: To assemble, layer the cooked quinoa at the bottom of your bowl. Top with roasted sweet potatoes, crispy chickpeas, fresh baby spinach, and avocado slices. Drizzle the tahini yogurt sauce over the top and enjoy.

Tips & Variations

• For extra flavor, sprinkle some toasted sesame seeds or chopped fresh herbs like parsley or cilantro on top before serving.
• You can substitute plain yogurt with a dairy-free alternative for a vegan version.
• If you prefer a bit of heat, add a pinch of cayenne pepper to the chickpeas while sautéing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tahini yogurt sauce separate to maintain freshness. Reheat the quinoa, sweet potatoes, and chickpeas gently in the microwave or a skillet before assembling the bowl again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, brown rice, millet, or couscous can be used as alternatives depending on your preference or dietary needs.

How can I make this recipe vegan?

Replace the plain yogurt with a plant-based yogurt and ensure the tahini sauce does not contain any dairy additives.

Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

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★★★★★

5 from 143 reviews

This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a vibrant, nutrient-packed meal combining protein-rich quinoa, roasted sweet potatoes, crispy spiced chickpeas, fresh spinach, and creamy avocado. Topped with a tangy tahini yogurt sauce infused with lemon and warming spices, this bowl promotes wellness and satisfies with its delightful flavors and textures.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains

• 1 cup quinoa

Vegetables & Legumes

• 2 medium sweet potatoes, diced
• 2 cups fresh baby spinach
• 1 can (15 oz) chickpeas, drained
• 1 ripe avocado, sliced

Sauce

• ½ cup tahini
• ½ cup plain yogurt
• Juice of 1 lemon

Spices & Oil

• 1 tsp ground cumin
• 1 tsp ground turmeric
• 3 Tbsp extra virgin olive oil
• 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 cover, reduce heat to low, and simmer for about 15 minutes until water is fully absorbed and quinoa is fluffy.
2. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, ground cumin, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for approximately 25 minutes, or until tender and lightly caramelized.
3. Sauté Chickpeas: Heat the remaining olive oil in a skillet over medium heat. Add the drained chickpeas along with ground turmeric, cumin, salt, and pepper. Cook and stir for about 10 minutes or until the chickpeas turn crispy and golden.
4. Prepare Tahini Yogurt Sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, a pinch of salt, and gradually add water to reach your desired drizzling consistency. Whisk until smooth and creamy.
5. Assemble the Bowl: Start by placing the cooked quinoa as the base in serving bowls. Layer on the roasted sweet potatoes and sautéed chickpeas. Add fresh baby spinach leaves and top with sliced ripe avocado. Finally, drizzle generously with the tahini yogurt sauce for a delicious finish.

Notes

• Make sure to rinse quinoa well to improve texture and remove its natural bitterness.
• You can substitute plain yogurt with a dairy-free alternative to make the sauce vegan.
• Adjust seasoning and spices to your taste preference.
• For added crunch, sprinkle toasted nuts or seeds on top.
• Leftovers can be stored in the refrigerator for up to 3 days; add fresh avocado just before serving.

Keywords: Anti-Inflammatory, Glow Bowl, Tahini Yogurt, Quinoa Bowl, Roasted Sweet Potatoes, Chickpeas, Healthy Lunch, Vegetarian Bowl