Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
Introduction
Indulge in a vibrant, nutritious experience with this Anti-Inflammatory Glow Bowl. Packed with quinoa, sweet potatoes, and crispy chickpeas, all topped with a creamy tahini yogurt sauce, this dish is perfect for brunch or a quick weeknight dinner. Enjoy the burst of flavors and colors that will leave you feeling revitalized and satisfied.
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
- Step 1: Rinse quinoa under cold water until the water runs clear. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then cover, reduce heat, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork.
- Step 2: Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, ground cumin, salt, and pepper. Spread them out on a baking sheet and roast for about 25 minutes until tender, stirring halfway through.
- Step 3: While the sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas along with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until chickpeas turn crispy and golden.
- Step 4: In a small bowl, whisk together tahini, plain yogurt, lemon juice, a pinch of salt, and enough water to achieve a creamy but pourable sauce.
- Step 5: To assemble, place cooked quinoa at the base of each bowl. Layer with roasted sweet potatoes, sautéed chickpeas, fresh spinach leaves, and avocado slices. Drizzle generously with the tahini yogurt sauce and serve immediately.
Tips & Variations
- Use fresh seasonal vegetables in place of sweet potatoes to customize the bowl according to what’s available.
- Add a handful of toasted nuts or seeds for extra crunch and nutrition.
- Mix garlic or extra lemon juice into the tahini sauce for a more zesty flavor.
- For a vegan version, substitute plain yogurt with a plant-based alternative.
- Roast the sweet potatoes until golden brown to deepen their flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave to retain texture, or enjoy cold as a refreshing salad bowl. Keep avocado slices separate if possible to prevent browning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What are the health benefits of an Anti-Inflammatory Glow Bowl?
This bowl combines ingredients like turmeric, cumin, quinoa, and sweet potatoes, which have anti-inflammatory properties. It supports digestion, boosts nutrient intake, and helps reduce inflammation while offering a balanced and satisfying meal.
Can I customize the tahini yogurt sauce?
Absolutely! You can enhance the sauce by adding minced garlic, extra lemon juice, or a pinch of cayenne pepper for some heat. Adjust the water to get your preferred consistency.
PrintAnti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
Indulge in a vibrant, nutritious experience with this Anti-Inflammatory Glow Bowl featuring quinoa, roasted sweet potatoes, crispy turmeric chickpeas, fresh baby spinach, avocado slices, and a creamy tahini yogurt sauce. Perfect for brunch or a quick weeknight dinner, this Mediterranean-inspired bowl offers a beautiful balance of flavors, textures, and antioxidant-rich ingredients that promote health and vitality.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Grains and Vegetables
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
- 1 ripe avocado, sliced
Legumes
- 1 can (15 oz) chickpeas, drained
Sauces and Dressings
- ½ cup tahini
- ½ cup plain yogurt
- Juice of 1 lemon
Spices and Oils
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 3 Tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water until clear. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for about 15 minutes, or until water is absorbed. Fluff with a fork.
- Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 2 tablespoons olive oil, cumin, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for about 25 minutes, turning halfway, until tender and slightly caramelized.
- Sauté Chickpeas: Heat 1 tablespoon olive oil in a skillet over medium heat. Add drained chickpeas with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until chickpeas are crispy and golden.
- Prepare Tahini Yogurt Sauce: In a small bowl, whisk together tahini, plain yogurt, lemon juice, salt, and enough water to achieve a creamy yet pourable consistency. Adjust salt and lemon juice to taste.
- Assemble the Bowl: Layer the cooked quinoa in the base of each bowl. Top with roasted sweet potatoes and sautéed chickpeas. Add fresh baby spinach leaves, allowing them to wilt slightly from the warmth. Place avocado slices on top and generously drizzle with tahini yogurt sauce.
Notes
- Use fresh seasonal vegetables for best flavor and nutritional value.
- Adjust seasoning to taste, especially salt and lemon juice in the tahini yogurt sauce.
- Store leftovers in an airtight container for up to 3 days; reheat gently to maintain textures.
- For a vegan option, substitute plain yogurt with a plant-based alternative like coconut or almond yogurt.
- Roasting the sweet potatoes until golden adds rich depth of flavor to the bowl.
- Feel free to customize with other grains such as brown rice or add extra roasted vegetables for variation.
Keywords: Anti-inflammatory, glow bowl, quinoa bowl, roasted sweet potatoes, turmeric chickpeas, tahini yogurt sauce, vegetarian, healthy lunch, Mediterranean recipe
