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Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

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

5 from 21 reviews

A nutrient-packed Anti-Inflammatory Glow Bowl featuring roasted sweet potatoes, crispy turmeric chickpeas, fresh spinach, creamy avocado, and fluffy quinoa, all brought together with a tangy tahini yogurt dressing. This vibrant bowl offers a delicious way to enjoy wholesome, anti-inflammatory ingredients in a satisfying meal.

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

  1. Cook the Quinoa: Rinse quinoa thoroughly under cold water to remove any bitterness. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it rest.
  2. Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1.5 tablespoons of olive oil, 1 tsp ground cumin, salt, and pepper to taste. Spread the sweet potatoes on a baking sheet in a single layer. Roast for approximately 25 minutes, stirring once halfway through, until tender and lightly caramelized.
  3. Sauté the Chickpeas: Heat the remaining 1.5 tablespoons of olive oil in a skillet over medium heat. Add the drained chickpeas along with 1 tsp ground turmeric, 1 tsp ground cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally until the chickpeas are crispy and golden around the edges.
  4. Make the Tahini Yogurt Dressing: In a bowl, whisk together the tahini, plain yogurt, lemon juice, and a pinch of salt. Gradually add water a tablespoon at a time to reach a smooth, pourable consistency that will easily drizzle over the bowl.
  5. Assemble the Glow Bowls: Divide the cooked quinoa evenly as the base in each serving bowl. Top with roasted sweet potatoes and crispy turmeric chickpeas. Add fresh baby spinach leaves and fan avocado slices on top. Finally, drizzle the tahini yogurt dressing over the assembled ingredients for a creamy finish.

Notes

  • For vegan variation, substitute the plain yogurt with a plant-based yogurt such as coconut or almond yogurt.
  • To add more protein, sprinkle some toasted pumpkin seeds or hemp seeds on top.
  • You can prepare the quinoa and roasted sweet potatoes in advance to save time during assembly.
  • Adjust the spice levels by adding a pinch of cayenne pepper to the chickpeas for some heat.
  • This bowl is perfect for meal prep and tastes great served warm or at room temperature.

Nutrition

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

Find it online: https://leofoster.com/anti-inflammatory-glow-bowl-with-tahini-yogurt-recipe/