Description
A vibrant and nutritious Anti-Inflammatory Glow Bowl featuring quinoa, roasted sweet potatoes, crispy turmeric chickpeas, fresh spinach, and creamy avocado, all drizzled with a tangy tahini yogurt sauce. This wholesome bowl is packed with anti-inflammatory spices and nourishing ingredients, perfect for a healthy lunch or dinner.
Ingredients
Scale
Grains and Vegetables
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
- 1 ripe avocado, sliced
Legumes and Sauces
- 1 can (15 oz) chickpeas, drained
- 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
- Cook Quinoa: Rinse 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 a simmer. Cook for about 15 minutes or until water is fully absorbed and quinoa is fluffy.
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 2 tablespoons of olive oil, ground cumin, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer and roast for approximately 25 minutes until tender and slightly caramelized.
- Sauté Chickpeas: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the drained chickpeas along with ground turmeric, cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until the chickpeas become crispy and golden.
- Prepare Tahini Yogurt Sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, salt, and gradually add water as needed to achieve a smooth, pourable consistency.
- Assemble the Bowl: Layer cooked quinoa as the base in serving bowls. Top with roasted sweet potatoes, sautéed chickpeas, fresh baby spinach leaves, and avocado slices. Drizzle generously with the tahini yogurt sauce before serving.
Notes
- You can substitute plain yogurt with a dairy-free yogurt to make the dish vegan-friendly.
- Adjust the amount of turmeric and cumin according to your taste preference for spiciness and anti-inflammatory benefits.
- For added crunch, sprinkle toasted pumpkin seeds or nuts on top.
- Leftover quinoa and chickpeas can be stored in airtight containers in the refrigerator for up to 3 days.
- Use fresh lemon juice for the best flavor in the tahini yogurt sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 10 mg
