Name: Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 2 medium sweet potatoes, diced; 2 cups fresh baby spinach; 1 ripe avocado, sliced; 1 can (15 oz) chickpeas, drained; 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

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Introduction

This Anti-Inflammatory Glow Bowl is a vibrant and nourishing meal packed with wholesome ingredients that promote health and wellness. Featuring roasted sweet potatoes, crispy chickpeas, and a creamy tahini yogurt sauce, it’s both flavorful and satisfying.

A white bowl is filled with a layered dish starting with a base of creamy white sauce spread unevenly at the bottom. On top, there are large orange chunks of roasted vegetables scattered throughout the bowl. Light brown chickpeas and darker brown roasted chickpeas are spread over and between the vegetables. There are golden, crispy croutons placed on the top layer, some with darker toasted edges. Bright green fresh leaves are interspersed around the dish, adding a pop of color. The whole dish is sprinkled with a fine, light yellow powder and small green herb flakes, adding texture and color contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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. Cook it in a saucepan with 2 cups water; bring to a boil, cover, reduce heat, and simmer for about 15 minutes until water is absorbed.
Step 2: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
Step 3: Heat olive oil in a skillet over medium heat. Add chickpeas seasoned with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until chickpeas are golden and crispy.
Step 4: Whisk together tahini, yogurt, lemon juice, salt, and enough water to reach your desired sauce consistency.
Step 5: Assemble the bowl by layering cooked quinoa as the base, followed by roasted sweet potatoes and crispy chickpeas. Top with fresh spinach leaves and avocado slices. Drizzle with the tahini yogurt sauce before serving.

Tips & Variations

For extra crunch, sprinkle toasted pumpkin seeds or chopped nuts on top.
Swap spinach for kale or arugula for a different leafy green flavor.
Add a pinch of cayenne pepper to the chickpeas for a spicy kick.
Use coconut or almond yogurt to make the sauce dairy-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tahini yogurt sauce separate until ready to serve. Reheat the quinoa, sweet potatoes, and chickpeas gently in the microwave or on the stove, then add fresh greens and avocado before drizzling with sauce.

How to Serve

A white plate holds a colorful roasted vegetable salad with distinct layers: the base layer is light yellow cauliflower and golden chickpeas, mixed with chunks of browned root vegetables like parsnip. Scattered bright orange carrot slices and green peas add pops of color. Fresh, dark green spinach leaves are laid on top, sprinkled lightly with ground spices. A creamy white dressing is drizzled over all, creating a smooth contrast on the texture of the roasted vegetables. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned quinoa instead of cooking it fresh?

Canned quinoa can be used for convenience, but cooking fresh quinoa typically results in better texture and flavor for this recipe.

Is this recipe suitable for vegans?

This recipe includes plain yogurt, which is dairy-based. To make it vegan, substitute with a plant-based yogurt such as coconut or almond yogurt, and ensure the tahini sauce is adjusted accordingly.