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Anti-Inflammatory Glow Bowl with Tahini Yogurt

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This Anti-Inflammatory Glow Bowl is packed with nourishing quinoa, roasted sweet potatoes, crispy chickpeas, and creamy tahini yogurt sauce. A vibrant, nutrient-dense meal perfect for a wholesome lunch or dinner.

Ingredients

  • 1 cup quinoa
  • 2 medium sweet potatoes, diced
  • 2 cups fresh baby spinach
  • 1 can (15 oz) chickpeas, drained
  • 1 ripe avocado, sliced
  • 1/2 cup tahini
  • 1/2 cup plain yogurt
  • Juice of 1 lemon
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 3 Tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups water. Bring to a boil, cover, reduce heat, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and set aside.
  2. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 2 tablespoons olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
  3. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas, turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until lightly crispy.
  4. In a bowl, whisk together tahini, yogurt, lemon juice, salt, and enough water to reach a smooth, pourable consistency.
  5. Assemble bowls by adding quinoa as the base. Top with roasted sweet potatoes, sautéed chickpeas, fresh spinach, and avocado slices. Drizzle with tahini yogurt sauce before serving.

Notes

  • For a vegan version, substitute dairy-free yogurt.
  • Add toasted seeds or nuts for extra crunch.
  • Store components separately in airtight containers for up to 4 days.
  • Serve warm or at room temperature.

Nutrition

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