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Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

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

4.8 from 23 reviews

A vibrant and nutritious Anti-Inflammatory Glow Bowl featuring protein-rich quinoa, roasted sweet potatoes, crispy turmeric-spiced chickpeas, fresh baby spinach, creamy avocado, and a tangy tahini yogurt drizzle. This wholesome bowl is designed to support inflammation reduction while providing a delicious and satisfying meal.

Ingredients

Scale

Grains and Vegetables

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

Protein

  • 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 the quinoa under cold water to remove any bitterness. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then cover and reduce heat to low. Let it simmer for about 15 minutes until the 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 in 1.5 tablespoons of olive oil, ground cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized.
  3. Sauté Chickpeas: Heat the remaining 1.5 tablespoons of olive oil in a skillet over medium heat. Add chickpeas along with ground turmeric, cumin, salt, and pepper. Sauté for 10 minutes, stirring occasionally, until chickpeas are crispy and golden.
  4. Prepare Tahini Yogurt Sauce: In a small bowl, whisk together tahini, plain yogurt, lemon juice, and a pinch of salt. Add a little water gradually to achieve a smooth, pourable consistency suitable for drizzling.
  5. Assemble the Bowl: Place cooked quinoa at the bottom of your serving bowl. Layer roasted sweet potatoes and sautéed chickpeas over the quinoa. Top with fresh baby spinach and sliced avocado. Drizzle generously with the tahini yogurt sauce to finish.

Notes

  • You can substitute plain yogurt with a dairy-free yogurt to make this recipe vegan.
  • Adjust seasoning with salt and pepper according to your taste preference.
  • For extra crunch, add toasted pumpkin seeds or nuts on top before serving.
  • Leftovers can be stored in the refrigerator for up to 3 days; best to keep the sauce separate until serving.
  • This bowl is perfect for meal prepping and can be served warm or cold.

Nutrition

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

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