Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

Introduction

This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a vibrant, nourishing meal packed with wholesome ingredients that support your well-being. Combining roasted sweet potatoes, spiced chickpeas, and a creamy tahini yogurt dressing, it’s perfect for a tasty lunch or dinner that feels as good as it tastes.

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

1. Step 1: Rinse quinoa under cold water. Cook it in a saucepan with 2 cups of water; bring to a boil, cover, reduce heat, and simmer for about 15 minutes until all water is absorbed.
2. Step 2: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes until tender.
3. Step 3: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the chickpeas along with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until the chickpeas become crispy.
4. Step 4: In a bowl, whisk together tahini, plain yogurt, lemon juice, a pinch of salt, and enough water to reach your desired sauce consistency.
5. Step 5: To assemble, layer the cooked quinoa at the base of each bowl. Top with roasted sweet potatoes, crispy chickpeas, fresh spinach leaves, and sliced avocado. Drizzle generously with the tahini yogurt sauce before serving.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika to the chickpeas when sautéing.
• Use coconut or almond yogurt to make the sauce dairy-free.
• Swap quinoa for brown rice or couscous if preferred.
• Add toasted nuts or seeds on top for additional crunch and nutrition.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the tahini yogurt sauce refrigerated and stir before using. Reheat quinoa, sweet potatoes, and chickpeas gently in the microwave or on the stove, then assemble fresh bowls before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this bowl ahead of time?

Yes, you can cook and store each component separately in the fridge and assemble the bowl just before eating to keep ingredients fresh and textures at their best.

Is this recipe suitable for vegans?

To make it vegan, replace plain yogurt with a plant-based alternative like coconut yogurt and ensure your tahini is free from additives.

Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

Print Recipe

★★★★★

4.5 from 67 reviews

This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a nourishing and vibrant dish combining quinoa, roasted sweet potatoes, crispy spiced chickpeas, fresh spinach, and creamy avocado. Enhanced with a zesty tahini yogurt sauce, this bowl is packed with anti-inflammatory ingredients and perfect for a wholesome, flavorful meal.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Instructions

1. Cook quinoa: Rinse quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then cover, reduce heat to low, and simmer for about 15 minutes or until all the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
2. Roast sweet potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 to 2 tablespoons of olive oil, ground cumin, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for approximately 25 minutes or until tender and lightly caramelized, stirring halfway through to ensure even cooking.
3. Prepare crispy chickpeas: Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add the drained chickpeas along with ground turmeric, cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until the chickpeas are crispy and fragrant.
4. Make tahini yogurt sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, salt, and gradually add water to reach your preferred consistency. The sauce should be creamy but pourable.
5. Assemble the glow bowl: Begin by placing a layer of cooked quinoa in your bowl. Top with the roasted sweet potatoes and crispy chickpeas. Add fresh spinach leaves and arrange avocado slices on top. Finally, drizzle the tahini yogurt sauce evenly over the bowl. Serve immediately for best flavor and texture.

Notes

• Quinoa can be rinsed in a fine-mesh sieve to improve texture and remove saponins.
• Roasting sweet potatoes at a high temperature ensures caramelization and enhanced flavor.
• You can adjust spices according to your taste preferences, adding chili powder for a spicy kick if desired.
• The tahini yogurt sauce can be made ahead and stored in the refrigerator for up to 2 days.
• This bowl is excellent served warm or at room temperature.

Keywords: Anti-Inflammatory, Glow Bowl, Tahini Yogurt, Quinoa, Sweet Potato, Chickpeas, Healthy Bowl, Plant-Based, Mediterranean, Vegetarian