Description
This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a nutritious and vibrant meal featuring quinoa, roasted sweet potatoes, and crispy turmeric chickpeas, topped with fresh spinach and avocado. Drizzled with a creamy tahini yogurt sauce, this bowl is packed with flavor and health benefits, perfect for a wholesome lunch or dinner.
Ingredients
Scale
Grains
- 1 cup quinoa
Vegetables
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
- 1 ripe avocado, sliced
Legumes
- 1 can (15 oz) chickpeas, drained
Sauces & Condiments
- ½ cup tahini
- ½ cup plain yogurt
- Juice of 1 lemon
- 3 Tbsp extra virgin olive oil
- Salt and pepper to taste
Spices
- 1 tsp ground cumin
- 1 tsp ground turmeric
Instructions
- Cook Quinoa: Rinse quinoa under cold water to remove any bitterness. Cook in a saucepan with 2 cups of water; bring to a boil, then cover, reduce heat to low, and simmer for about 15 minutes until all water is absorbed and quinoa is fluffy.
- Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1.5 tablespoons olive oil, 1 tsp ground cumin, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender and slightly caramelized, stirring halfway through.
- Sauté Chickpeas: In a skillet, heat the remaining 1.5 tablespoons olive oil over medium heat. Add chickpeas along with 1 tsp ground turmeric, 1 tsp ground cumin, salt, and pepper. Sauté for about 10 minutes until chickpeas turn crispy and golden.
- Prepare Tahini Yogurt Sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, salt, and gradually add water until the sauce reaches a smooth, pourable consistency.
- Assemble Glow Bowls: In serving bowls, layer cooked quinoa evenly as the base. Top with roasted sweet potatoes and sautéed chickpeas. Add fresh baby spinach leaves and arrange avocado slices on top. Drizzle generously with the tahini yogurt sauce before serving.
Notes
- Rinse quinoa thoroughly to eliminate the natural saponins, which can taste bitter.
- You can substitute plain yogurt with a non-dairy alternative to make the sauce vegan-friendly.
- Adjust the amount of water in the tahini yogurt sauce to achieve desired creaminess.
- Use fresh spices for the best flavor impact.
- Roast sweet potatoes evenly by spreading them in a single layer and stirring halfway through cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 10 mg
