Description
This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a nourishing and vibrant meal packed with wholesome ingredients like quinoa, roasted sweet potatoes, and spiced chickpeas. Finished with a creamy tahini yogurt sauce and fresh spinach, it’s perfect for a healthy and delicious lunch or dinner that supports inflammation reduction.
Ingredients
Scale
Grains and Legumes
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained
Vegetables
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
- 1 ripe avocado, sliced
Sauce
- ½ cup tahini
- ½ cup plain yogurt
- Juice of 1 lemon
- Salt and pepper to taste
- Water (to adjust sauce consistency)
Spices and Oils
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 3 Tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook quinoa: Rinse quinoa under cold water to remove any bitterness. In a saucepan, combine quinoa with 2 cups of water, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is fully absorbed and quinoa is tender.
- Roast sweet potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil, 1 tsp ground cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
- Sauté chickpeas: Heat 2 tablespoons olive oil in a skillet over medium heat. Add drained chickpeas, turmeric, cumin, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until chickpeas are crispy and golden.
- Prepare tahini yogurt sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, salt, and pepper. Add water a little at a time to reach a smooth, pourable consistency.
- Assemble bowls: Divide quinoa evenly into serving bowls as a base. Top with roasted sweet potatoes, sautéed chickpeas, fresh spinach leaves, and sliced avocado. Drizzle generously with the tahini yogurt sauce before serving.
Notes
- Use vegetable broth instead of water to cook quinoa for extra flavor.
- Substitute gluten-free yogurt to keep the recipe gluten free.
- Add a sprinkle of toasted sesame seeds or chopped fresh herbs like cilantro for garnish.
- Adjust seasoning and spice levels according to your preference.
- Leftover sweet potatoes and chickpeas can be stored separately and reheated for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 10 mg
