Description
A vibrant and nourishing Anti-Inflammatory Glow Bowl featuring protein-packed quinoa, roasted sweet potatoes, crispy turmeric chickpeas, fresh spinach, and creamy avocado, all topped with a tangy tahini yogurt sauce that’s both flavorful and wholesome.
Ingredients
Scale
Grains and Vegetables
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
- 1 ripe avocado, sliced
Legumes
- 1 can (15 oz) chickpeas, drained
Sauces and Seasonings
- ½ cup tahini
- ½ 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
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Place in a saucepan with 2 cups of water, bring to a boil, then cover and reduce heat to a simmer. Cook for about 15 minutes until the water is absorbed and quinoa is fluffy.
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes in olive oil, ground cumin, salt, and pepper ensuring they are evenly coated. Spread them out on a baking sheet and roast for about 25 minutes until tender and slightly caramelized.
- Sauté the Chickpeas: Heat a skillet over medium heat and add olive oil. Add the drained chickpeas along with ground turmeric, ground cumin, salt, and pepper. Sauté for about 10 minutes until the chickpeas become crispy and fragrant.
- Prepare the Tahini Yogurt Sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, salt, and a little water to achieve a smooth, pourable consistency. Adjust seasoning to taste.
- Assemble the Glow Bowls: Begin by placing the cooked quinoa at the base of each serving bowl. Layer the roasted sweet potatoes and sautéed chickpeas on top. Add fresh baby spinach leaves and sliced avocado. Drizzle generously with the tahini yogurt sauce to finish.
Notes
- For a vegan version, substitute the plain yogurt with a plant-based yogurt such as coconut or almond yogurt.
- You can prepare quinoa a day ahead to save time during assembly.
- Adjust the seasoning and spice levels according to your preference, adding chili flakes for a spicy kick.
- Leftover tahini yogurt sauce can be stored in the refrigerator for up to 3 days.
- If sweet potatoes are unavailable, butternut squash or carrots make excellent alternatives.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 10 mg
