Anti Inflammatory Glow Bowl

This Anti Inflammatory Glow Bowl with Tahini Yogurt is a colorful blend of wholesome ingredients that nourish and rejuvenate. It has become one of my go-to recipes for quick lunches or dinners when I want to feel lighter and more energized. Each bite is packed with anti-inflammatory nutrients, making it not only comforting but also incredibly healthy.

I crafted this recipe during a particularly busy week, and it has since been my favorite way to enjoy a vibrant, nourishing meal when life gets hectic.

• Quinoa: 1 cup This protein-rich grain serves as the perfect hearty base for the bowl
• Sweet potatoes: 2 medium diced Loaded with antioxidants and natural sweetness to balance the flavors
• Baby spinach: 2 cups Fresh and tender greens that add nutrients and color
• Chickpeas: 1 can 15 oz drained An excellent source of plant-based protein and crunch when sautéed
• Avocado: 1 ripe sliced Creamy and rich with healthy fats
• Tahini: ½ cup Adds nutty depth to the yogurt sauce
• Plain yogurt: ½ cup Creamy element that balances the flavors and makes the sauce smooth
• Lemon: Juice of 1 Freshly squeezed for a zesty kick and brightness
• Ground cumin: 1 tsp For its warming earthy flavor
• Ground turmeric: 1 tsp Anti-inflammatory and vibrant spice enriching the chickpeas
• Extra virgin olive oil: 3 Tbsp Brings richness and helps cook the chickpeas and sweet potatoes to perfection
• Salt and pepper: to taste Essential seasoning to enhance every layer

How To Make Anti Inflammatory Glow Bowl

Rinse and Cook the Quinoa:

Place the rinsed quinoa in a saucepan with 2 cups of water. Bring to a boil, reduce the heat, cover, and let it simmer for about 15 minutes until the water is absorbed and the quinoa is tender. Fluff it with a fork before serving.

Roast the Sweet Potatoes:

Preheat the oven to 425°F 220°C. Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper. Roast on a baking sheet for around 25 minutes, turning halfway through, until tender and lightly caramelized.

Sauté the Chickpeas:

In a skillet, heat some olive oil over medium heat. Add the drained chickpeas, turmeric, cumin, salt, and pepper. Cook for about 10 minutes, stirring often, until the chickpeas become golden and crispy.

Prepare the Tahini Yogurt Sauce:

Whisk together the tahini, yogurt, freshly squeezed lemon juice, a pinch of salt, and enough water to thin it to your preferred consistency. Aim for a creamy drizzle texture.

Assemble the Glow Bowls:

Layer quinoa at the bottom of each bowl. Arrange the roasted sweet potatoes, sautéed chickpeas, spinach leaves, and avocado slices on top. Drizzle generously with the tahini yogurt sauce.

Storage Tips

Store each ingredient separately in airtight containers. The roasted sweet potatoes and quinoa can be refrigerated for up to four days. Reheat before assembling. The tahini sauce stays fresh for up to five days.

Ingredient Substitutions

Feel free to use kale or arugula instead of spinach. Brown rice works well in place of quinoa if you want a grain with a slightly chewy texture. Greek yogurt is a fantastic swap for plain yogurt.

Serving Suggestions

Serve this bowl warm or room temperature. For extra crunch, sprinkle some toasted sesame seeds or chopped nuts over the top. It pairs wonderfully with a refreshing iced green tea or lemon water.

Cultural Context

This bowl aligns with the growing appreciation for Mediterranean and Middle Eastern flavors where tahini and chickpeas are staples. Incorporating turmeric into the chickpeas adds an Indian-inspired flair celebrating the fusion of global tastes.

Recipe FAQs

→ How can I make the tahini yogurt sauce smoother?

To make the tahini yogurt sauce smoother, add water gradually while whisking, until the desired consistency is achieved.

→ Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with other grains like brown rice, farro, or even cauliflower rice, depending on your preference.

→ How do I keep the avocado fresh in the bowl?

To keep the avocado fresh, slice it just before serving or drizzle it with lemon juice to prevent browning.

→ Can I make this bowl vegan?

Yes, you can make this bowl vegan by substituting the yogurt with a plant-based yogurt or omitting it altogether.

→ How do I store leftovers?

Store leftover components separately in airtight containers in the refrigerator. Reassemble the bowl fresh when ready to eat.