Description
This Anti-Inflammatory Glow Bowl is a quick and delicious meal packed with nutrient-rich ingredients like quinoa, sweet potatoes, chickpeas, and fresh greens. Featuring a flavorful tahini yogurt dressing, this bowl combines wholesome textures and powerful anti-inflammatory spices such as turmeric and cumin, making it a perfect choice for a healthy and satisfying lunch or dinner.
Ingredients
Scale
Grains and Vegetables
- 1 cup quinoa, rinsed before cooking
- 2 medium sweet potatoes, diced
- 2 cups fresh spinach (or kale/arugula)
- 1 medium avocado, sliced
Legumes
- 1 can chickpeas, drained and rinsed
Oils and Spices
- 2 tablespoons olive oil (for roasting and sautéing)
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper, to taste
Dressing
- 1/2 cup tahini
- 1/2 cup plain yogurt or dairy-free alternative
- 1 tablespoon freshly squeezed lemon juice
- A splash of water (to thin the dressing)
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly, then combine it with water in a saucepan. Bring it to a boil, reduce heat, and simmer gently for 15 minutes until the quinoa is tender and fluffy.
- Roast the sweet potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes, or until they are tender and golden brown.
- Sauté the chickpeas: Heat olive oil in a skillet over medium heat. Add the drained chickpeas along with turmeric and cumin. Cook for about 10 minutes, stirring occasionally, until the chickpeas are lightly crisped and fragrant.
- Prepare the tahini yogurt dressing: In a mixing bowl, whisk together the tahini, plain yogurt, freshly squeezed lemon juice, and a splash of water until the dressing is smooth and pourable.
- Assemble the bowls: Begin with a base of cooked quinoa, then layer on the roasted sweet potatoes, sautéed chickpeas, fresh spinach or greens, and slices of avocado.
- Serve: Drizzle the tahini yogurt dressing generously over the assembled bowls and enjoy immediately for a fresh, nutrient-packed meal.
Notes
- For a vegan version, use a dairy-free yogurt alternative.
- Adjust spices according to your preference for more or less heat.
- You can substitute kale or arugula for the spinach based on availability.
- Leftovers store well in the refrigerator for up to 3 days.
- Make sure to rinse quinoa thoroughly to remove its natural bitterness.
