Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
This Anti-Inflammatory Glow Bowl with Tahini Yogurt combines nutrient-rich ingredients like quinoa, sweet potatoes, chickpeas, and spinach, topped with a creamy tahini yogurt sauce. It’s a wholesome, vibrant dish that supports health with anti-inflammatory spices like turmeric and cumin, perfect for a nourishing lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- 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
Proteins
- 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
Instructions
- Cook Quinoa: Rinse quinoa under cold water to remove any bitterness. In a saucepan, combine quinoa with 2 cups of water and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for about 15 minutes or until all the water is absorbed and quinoa is fluffy. Remove from heat and set aside.
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 2 tablespoons of olive oil, ground cumin, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast for about 25 minutes, stirring halfway, until the sweet potatoes are tender and slightly caramelized.
- Sauté Chickpeas: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the drained chickpeas along with ground turmeric, ground cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until chickpeas become crispy on the outside. Remove from heat.
- Prepare Tahini Yogurt Sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, and a pinch of salt. Add water gradually to adjust the consistency to your preference, ensuring the sauce is smooth and creamy.
- Assemble the Glow Bowl: In serving bowls, layer the cooked quinoa as the base. Top evenly with roasted sweet potatoes and crispy chickpeas. Add fresh baby spinach leaves and arrange avocado slices on top. Drizzle generously with the tahini yogurt sauce before serving.
Notes
- For a vegan version, substitute plain yogurt with a plant-based yogurt.
- You can add extra vegetables like roasted cauliflower or carrots for more variety.
- Adjust the seasoning and spice levels according to your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days; keep the tahini yogurt sauce separate until ready to serve to maintain freshness.
Keywords: anti-inflammatory, glow bowl, quinoa bowl, tahini, yogurt sauce, sweet potatoes, chickpeas, healthy meal, vegetarian, Mediterranean
