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