Anti-Inflammatory Glow Bowl with Tahini Yogurt
A vibrant, nutrient-packed meal featuring roasted sweet potatoes, crispy chickpeas, creamy avocado, and fresh spinach, topped with a tangy tahini yogurt sauce.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed and drained
- 2 medium sweet potatoes, diced Roasted until golden
- 2 cups fresh baby spinach For topping
- 1 can (15 oz) chickpeas, drained Crispy sautéed chickpeas
- 1 ripe avocado, sliced For topping
Tahini Yogurt Sauce
- ½ cup tahini High-quality for the best flavor
- ½ cup plain yogurt Use high-quality yogurt
- 1 large lemon, juiced For flavor
- 1 tsp ground cumin
- 1 tsp ground turmeric
Additional Ingredients
- 3 Tbsp extra virgin olive oil
- to taste Salt and pepper For seasoning
Instructions
Cooking Quinoa
- Rinse the quinoa under cold water to remove its bitter coating. Cook it in a saucepan with 2 cups of water. Bring to a gentle boil, then cover and reduce the heat. Simmer for about 15 minutes, or until the water is fully absorbed and the quinoa is fluffy.
Roasting Sweet Potatoes
- While the quinoa is cooking, preheat your oven to 425°F (220°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle salt, pepper, and cumin. Roast for about 25 minutes until they become tender and beautifully golden.
Sautéing Chickpeas
- In a skillet, heat a small amount of olive oil over medium heat. Add the drained chickpeas and season with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until the chickpeas turn crispy and start to brown.
Making Tahini Yogurt Sauce
- For the tahini yogurt sauce, whisk together tahini, plain yogurt, lemon juice, and a pinch of salt in a bowl. Add water gradually until you reach your desired consistency.
Assembling the Bowl
- To assemble, layer the cooked quinoa at the bottom of each bowl. Top it with roasted sweet potatoes, crispy chickpeas, fresh spinach, and slices of avocado. Finish with a generous drizzle of the tahini yogurt sauce.
Notes
This bowl is versatile and can be enjoyed chilled or warm. Store components separately for freshness. Reheat quinoa and sweet potatoes with a splash of water if needed.