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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 10 reviews

This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a wholesome, nutrient-packed meal that combines quinoa, roasted sweet potatoes, crispy turmeric chickpeas, fresh spinach, and creamy avocado. Drizzled with a tangy tahini yogurt sauce infused with lemon and warming spices, this bowl is perfect for anyone seeking a delicious way to support their body’s natural anti-inflammatory response while enjoying vibrant flavors and textures.

Ingredients

Scale

Main Ingredients

  • 1 cup quinoa
  • 2 medium sweet potatoes, diced
  • 2 cups fresh baby spinach
  • 1 can (15 oz) chickpeas, drained
  • 1 ripe avocado, sliced

Tahini Yogurt Sauce

  • ½ cup tahini
  • ½ cup plain yogurt
  • Juice of 1 lemon
  • Salt to taste
  • Water, as needed for consistency

Spices and Oil

  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 3 Tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for about 15 minutes until all water is absorbed and quinoa is fluffy. Remove from heat and let it rest covered.
  2. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes in 1.5 tablespoons of olive oil, ground cumin, salt, and pepper to taste. Spread them evenly on a baking sheet and roast for approximately 25 minutes or until tender and caramelized, turning once halfway through.
  3. Sauté Chickpeas: Heat the remaining 1.5 tablespoons of olive oil in a skillet over medium heat. Add the drained chickpeas along with ground turmeric, ground cumin, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the chickpeas are crispy on the outside and evenly coated with spices.
  4. Prepare Tahini Yogurt Sauce: In a small bowl, whisk together tahini, plain yogurt, lemon juice, salt, and gradually add water a tablespoon at a time until the sauce reaches a smooth, pourable consistency. Adjust seasoning to taste.
  5. Assemble the Bowl: To serve, layer cooked quinoa at the base of each bowl, then top with roasted sweet potatoes and sautéed chickpeas. Add fresh baby spinach leaves and arrange avocado slices on top. Drizzle generously with tahini yogurt sauce and serve immediately for a fresh, flavorful meal.

Notes

  • For a vegan version, substitute the plain yogurt with a plant-based yogurt alternative.
  • You can prepare the quinoa and roasted vegetables ahead of time for easy meal prep.
  • Adjust the amount of lemon juice in the sauce to balance the tanginess to your preference.
  • Adding a handful of toasted nuts or seeds like pumpkin seeds can add extra crunch and nutrition.
  • If fresh spinach is unavailable, baby kale or arugula are good substitutes.

Nutrition

Keywords: Anti-inflammatory, quinoa bowl, tahini yogurt sauce, healthy lunch, plant-based protein, turmeric chickpeas, roasted sweet potatoes

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