Description

This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a vibrant, nutrient-packed meal combining roasted sweet potatoes, crispy turmeric chickpeas, quinoa, fresh spinach, and creamy avocado, all drizzled with a tangy tahini yogurt sauce. Perfect for a wholesome lunch or dinner, this bowl is designed to soothe inflammation while delivering delicious flavors and satisfying textures.

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

Sauce

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the quinoa: Rinse the 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 or until all water is absorbed and quinoa is fluffy.
Roast the sweet potatoes: Preheat your oven to 425°F (220°C). In a bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1 tsp ground cumin, salt, and pepper to taste. Spread them evenly on a baking sheet and roast for about 25 minutes until they are tender and lightly caramelized.
Sauté chickpeas: Heat 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. Cook for about 10 minutes, stirring occasionally, until the chickpeas are crispy and aromatic.
Make the tahini yogurt sauce: In a small bowl, whisk together ½ cup tahini, ½ cup plain yogurt, juice of 1 lemon, and a pinch of salt. Add water gradually to the mixture to reach your desired sauce consistency.
Assemble the glow bowls: Divide the cooked quinoa evenly into bowls as the base. Top each with roasted sweet potatoes, sautéed chickpeas, fresh baby spinach leaves, and sliced avocado. Drizzle generously with the tahini yogurt sauce before serving.

Notes

For a vegan version, substitute the plain yogurt with a plant-based alternative such as coconut or almond yogurt.
You can prepare quinoa ahead of time and refrigerate it to save time during assembly.
Adjust the seasoning of the tahini yogurt sauce by adding garlic powder or a pinch of cayenne for extra flavor.
Leftover glow bowl ingredients can be stored separately in airtight containers for up to 3 days.
To make it more filling, add roasted nuts or seeds like pumpkin seeds or walnuts for extra crunch and nutrients.

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 9 g
Protein: 14 g
Cholesterol: 10 mg