Description
This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a nourishing and vibrant meal packed with wholesome ingredients like quinoa, roasted sweet potatoes, crispy chickpeas, fresh spinach, and creamy avocado. Enhanced with a flavorful tahini yogurt sauce and warming spices like turmeric and cumin, this dish is both comforting and good for you, perfect for a healthy lunch or dinner.
Ingredients
Scale
Grains
- 1 cup quinoa
Vegetables and Legumes
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
- 1 can (15 oz) chickpeas, drained
- 1 ripe avocado, sliced
Sauce
- ½ cup tahini
- ½ cup plain yogurt
- Juice of 1 lemon
Spices and Seasoning
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Salt and pepper to taste
Oils
- 3 Tbsp extra virgin olive oil
Instructions
- Cook quinoa: Rinse quinoa under cold water thoroughly. In a saucepan, combine quinoa with 2 cups water and bring to a boil. Cover, reduce heat to low, and simmer for about 15 minutes until water is fully absorbed and quinoa is fluffy.
- Roast sweet potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 2 tablespoons olive oil, 1 tsp ground cumin, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes until tender and slightly caramelized.
- Sauté chickpeas: Heat 1 tablespoon olive oil in a skillet over medium heat. Add drained chickpeas along with 1 tsp ground turmeric, 1 tsp ground cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until chickpeas are crisp and golden.
- Prepare tahini yogurt sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, salt, and a little water until smooth. Adjust water quantity to achieve a creamy, drizzleable consistency.
- Assemble bowls: Arrange cooked quinoa as the base in serving bowls. Top with roasted sweet potatoes and sautéed chickpeas. Add fresh baby spinach leaves and sliced avocado. Drizzle generously with the tahini yogurt sauce before serving.
Notes
- For a vegan option, substitute plain yogurt with coconut or almond yogurt.
- You can roast other vegetables such as carrots or beets along with sweet potatoes for added variety.
- Adjust spices to taste; adding a pinch of cayenne can give the bowl a spicy kick.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Cook quinoa in vegetable broth instead of water for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 10 mg
