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Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

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

4.9 from 7 reviews

This Anti-Inflammatory Glow Bowl is a vibrant and nourishing meal packed with wholesome ingredients like quinoa, roasted sweet potatoes, crispy chickpeas, fresh spinach, and creamy avocado. Topped with a tangy tahini yogurt sauce infused with lemon and spices, this bowl offers a delicious balance of flavors and textures while providing numerous anti-inflammatory benefits. Perfect as a healthy lunch or dinner option, it’s rich in protein, fiber, and essential nutrients designed to support overall wellness.

Ingredients

Scale

Grains and Vegetables

  • 1 cup quinoa
  • 2 medium sweet potatoes, diced
  • 2 cups fresh baby spinach

Proteins and Legumes

  • 1 can (15 oz) chickpeas, drained
  • 1 ripe avocado, sliced

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 Quinoa: Rinse quinoa thoroughly under cold water to remove 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 water is fully absorbed and quinoa is fluffy.
  2. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 ½ tablespoons of olive oil, 1 tsp ground cumin, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes until tender and slightly caramelized.
  3. Sauté Chickpeas: Heat 1 ½ tablespoons olive oil in a skillet over medium heat. Add the drained chickpeas, 1 tsp ground turmeric, 1 tsp ground cumin (extra or adjust as preferred), salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until chickpeas are crispy on the outside.
  4. Prepare Tahini Yogurt Sauce: In a bowl, whisk together the tahini, plain yogurt, lemon juice, a pinch of salt, and enough water (start with 2 tablespoons) to reach a smooth, drizzle-able consistency.
  5. Assemble the Bowl: Start by layering the cooked quinoa as the base. Top with the roasted sweet potatoes and crispy chickpeas. Add fresh baby spinach leaves and avocado slices on top. Finally, drizzle generously with the tahini yogurt sauce. Serve immediately and enjoy your nutrient-packed glow bowl.

Notes

  • You can substitute plain yogurt with a dairy-free yogurt to make the recipe vegan.
  • Adjust the spices to taste, adding more turmeric or cumin as desired for enhanced flavor and anti-inflammatory benefits.
  • This bowl can be served warm or at room temperature.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For added crunch, sprinkle with toasted pumpkin seeds or walnuts before serving.

Nutrition

Keywords: anti-inflammatory, glow bowl, quinoa bowl, healthy recipe, roasted sweet potatoes, crispy chickpeas, tahini yogurt sauce, vegetarian, Mediterranean cuisine, nutrient-dense

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