Anti Inflammatory Glow Bowl (Print)
Wholesome, vibrant bowl with quinoa, sweet potatoes, chickpeas, spinach, and tahini yogurt sauce.
# Ingredients:
→ Main Ingredients
01 -
1 cup quinoa
02 -
2 medium sweet potatoes, diced
03 -
2 cups fresh baby spinach
04 -
1 can (15 oz) chickpeas, drained
05 -
1 ripe avocado, sliced
→ Sauce
06 -
½ cup tahini
07 -
½ cup plain yogurt
08 -
Juice of 1 lemon
→ Spices and Seasoning
09 -
1 tsp ground cumin
10 -
1 tsp ground turmeric
11 -
3 Tbsp extra virgin olive oil
12 -
Salt and pepper to taste
# Directions:
01 -
Rinse quinoa under cold water. Cook in a saucepan with 2 cups of water. Bring to a boil, cover, reduce heat, and simmer for about 15 minutes until water is absorbed.
02 -
Preheat oven to 425°F (220°C). Toss diced sweet potatoes in 1 tablespoon of olive oil, cumin, salt, and pepper. Roast on a baking sheet for about 25 minutes until tender.
03 -
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chickpeas, turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until crispy.
04 -
Whisk together tahini, yogurt, lemon juice, salt, and enough water to achieve the desired consistency.
05 -
Layer quinoa as the base, followed by roasted sweet potatoes and crispy chickpeas. Top with spinach leaves and avocado slices. Drizzle with tahini yogurt sauce before serving.