Anti-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
Scale
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
