Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
