Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

Introduction

This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a vibrant and nourishing meal perfect for boosting your health and energizing your day. Packed with wholesome ingredients like quinoa, sweet potatoes, and chickpeas, it offers a delicious way to enjoy anti-inflammatory benefits in every bite.

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. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then cover, reduce heat, and simmer for about 15 minutes until the water is absorbed.
2. Step 2: Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 2 tablespoons of olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
3. Step 3: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chickpeas, sprinkle with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until they become crispy.
4. Step 4: In a bowl, whisk together tahini, plain yogurt, lemon juice, salt, and enough water to reach a drizzleable consistency.
5. Step 5: To assemble, layer the cooked quinoa as the base of your bowl, then add roasted sweet potatoes and crispy chickpeas. Top with fresh baby spinach and avocado slices, and drizzle with the tahini yogurt sauce.

Tips & Variations

• You can swap plain yogurt for a dairy-free alternative like coconut or almond yogurt to make this bowl vegan.
• Adding a handful of toasted nuts or seeds will give extra crunch and nutrients.
• Feel free to mix in other leafy greens or roasted vegetables depending on what you have on hand.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tahini yogurt sauce separate to prevent the bowl from becoming soggy. Reheat the quinoa, sweet potatoes, and chickpeas gently in the microwave or a skillet, then add fresh spinach and avocado slices 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 the quinoa, roast the sweet potatoes, and prepare chickpeas in advance. Store components separately and assemble when ready to eat for the best texture and freshness.

Is this bowl suitable for gluten-free diets?

Absolutely. All ingredients in this recipe are naturally gluten-free, making it a safe and delicious option for those avoiding gluten.

Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

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★★★★★

4.6 from 346 reviews

This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a vibrant and wholesome meal packed with nutrient-dense ingredients like quinoa, sweet potatoes, chickpeas, spinach, and avocado. Enhanced with warming spices such as turmeric and cumin, and finished with a creamy tahini yogurt sauce, this bowl supports inflammation reduction while delivering delicious flavors and satisfying textures. Perfect for a nourishing lunch or dinner, it balances protein, healthy fats, and fiber in every bite.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Oven Roasting
• 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

Spices and Oils

• 1 tsp ground cumin
• 1 tsp ground turmeric
• 3 Tbsp extra virgin olive oil
• Salt and pepper to taste

Sauce

• ½ cup tahini
• ½ cup plain yogurt
• Juice of 1 lemon

Instructions

1. Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Combine the rinsed quinoa with 2 cups of water in a saucepan, bring to a boil, then cover and reduce the heat to a simmer. Cook for about 15 minutes until the water is fully absorbed and the quinoa is fluffy.
2. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper, ensuring each piece is evenly coated. Spread them out on a baking sheet and roast in the oven for approximately 25 minutes, or until tender and slightly caramelized.
3. Sauté Chickpeas: Heat olive oil in a skillet over medium heat. Add the drained chickpeas along with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally until the chickpeas become crispy and fragrant.
4. Prepare Tahini Yogurt Sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, and salt. Add small amounts of water as needed to reach a smooth, pourable consistency suitable for drizzling.
5. Assemble the Bowl: In serving bowls, layer the cooked quinoa as the base, then add the roasted sweet potatoes and crispy chickpeas. Top with fresh baby spinach leaves and sliced avocado. Drizzle generously with the tahini yogurt sauce to finish.

Notes

• For a vegan version, substitute yogurt with a plant-based yogurt alternative.
• Adjust the amount of spices according to taste preference to control heat and flavor intensity.
• Leftover roasted sweet potatoes and chickpeas can be stored separately in the refrigerator for up to 3 days.
• Quinoa can be cooked in a rice cooker or Instant Pot for convenience.
• Adding a handful of toasted nuts or seeds can provide extra crunch and nutrients if desired.

Keywords: anti-inflammatory, glow bowl, quinoa bowl, roasted sweet potatoes, chickpeas, tahini yogurt sauce, healthy bowl, vegetarian, Mediterranean diet