Print

Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
Print Recipe

★★★★★

4.8 from 19 reviews

This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a vibrant and nutrient-packed meal that combines quinoa, roasted sweet potatoes, crispy spiced chickpeas, fresh spinach, and creamy avocado. Topped with a tangy tahini yogurt sauce infused with lemon and warming turmeric, this bowl offers a delicious way to support your body’s natural inflammation response while enjoying a satisfying, wholesome dish.

Ingredients

Scale

Grains and Legumes

  • 1 cup quinoa
  • 1 can (15 oz) chickpeas, drained

Vegetables and Greens

  • 2 medium sweet potatoes, diced
  • 2 cups fresh baby spinach
  • 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 the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes or until water is fully absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
  2. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, 1 tsp of cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for approximately 25 minutes, turning halfway through, until they are tender and lightly caramelized.
  3. Sauté Chickpeas: In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the drained chickpeas, sprinkle with turmeric, cumin, salt, and pepper, and sauté for about 10 minutes. Stir occasionally until the chickpeas become crispy and golden brown on the edges.
  4. Prepare Tahini Yogurt Sauce: In a bowl, whisk together tahini, plain yogurt, and lemon juice. Season with salt. Slowly add water, a tablespoon at a time, until the sauce reaches a smooth, drizzle-able consistency.
  5. Assemble the Bowl: In serving bowls, layer the cooked quinoa as the base. Top with roasted sweet potatoes and sautéed chickpeas. Add fresh baby spinach leaves and sliced avocado on top. Finally, drizzle generously with the tahini yogurt sauce. Serve immediately and enjoy the nourishing flavors.

Notes

  • For a vegan version, substitute plain yogurt with a plant-based yogurt alternative.
  • You can roast the sweet potatoes earlier and store in the fridge for up to 3 days.
  • If you prefer, replace quinoa with brown rice or millet.
  • Adjust the lemon juice in the sauce to taste for more tanginess.
  • To enhance the anti-inflammatory benefits, add a pinch of black pepper when using turmeric to increase absorption.

Nutrition

Keywords: anti-inflammatory, quinoa bowl, tahini yogurt sauce, roasted sweet potatoes, chickpeas, healthy meal, vegetarian bowl, turmeric, gluten free

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