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