Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a nutrient-packed, colorful meal designed to reduce inflammation while providing a delicious balance of flavors. Featuring roasted sweet potatoes, fluffy quinoa, protein-rich chickpeas, and fresh spinach, all drizzled with a creamy tahini yogurt dressing infused with lemon and warming spices like turmeric and cumin, this bowl offers an easy, wholesome, and vibrant meal perfect for a healthy lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2-3 servings
- Category: Healthy Bowl
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Base
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
- 1 can (15 oz) chickpeas, drained
- 1 ripe avocado, sliced
Dressing
- 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
- Prepare the quinoa: Rinse 1 cup of quinoa under cold water. Cook it according to package instructions, generally simmering it in 2 cups of water for about 15 minutes until fluffy. Once cooked, fluff with a fork and set aside to cool slightly.
- Roast the sweet potatoes and chickpeas: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and drained chickpeas in 2 tablespoons of olive oil, 1 tsp ground cumin, 1 tsp ground turmeric, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through until tender and slightly crispy.
- Prepare the tahini yogurt dressing: In a bowl, whisk together ½ cup tahini, ½ cup plain yogurt, juice of 1 lemon, 1 tablespoon olive oil, and a pinch of salt and pepper until smooth and creamy. Adjust seasoning to taste.
- Assemble the glow bowl: In serving bowls, arrange a base of cooked quinoa, then layer roasted sweet potatoes, chickpeas, fresh baby spinach, and sliced avocado. Drizzle the tahini yogurt dressing generously over the top.
- Serve and enjoy: Optionally, garnish with extra olive oil or a sprinkle of cumin or turmeric for enhanced flavor and color. Serve immediately to enjoy the freshness and balance of textures.
Notes
- Quinoa can be cooked in vegetable broth instead of water for extra flavor.
- For a vegan option, substitute plain yogurt with coconut or almond yogurt.
- Adjust spices and dressing ingredients to your taste preference.
- Leftovers can be refrigerated for up to 2 days but add avocado fresh when serving.
- This bowl is excellent served warm or at room temperature.
