Description
A nourishing and vibrant Anti-Inflammatory Glow Bowl featuring fluffy quinoa, roasted sweet potatoes, crispy spiced chickpeas, fresh spinach, and creamy avocado, all drizzled with a tangy tahini yogurt sauce. This recipe combines wholesome ingredients packed with antioxidants and anti-inflammatory properties for a delicious, balanced meal.
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
sauce
- ½ cup tahini
- ½ cup plain yogurt
- Juice of 1 lemon
Spices and Oils
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 3 Tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then cover and reduce heat to simmer for about 15 minutes or until water is absorbed and quinoa is fluffy.
- Roast Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper to coat evenly. Spread on a baking sheet and roast for about 25 minutes until tender and slightly caramelized.
- Sauté Chickpeas: Heat olive oil in a skillet over medium heat. Add the drained chickpeas along with turmeric, cumin, salt, and pepper. Sauté for approximately 10 minutes, stirring occasionally until chickpeas become crispy and flavorful.
- Prepare Tahini Yogurt Sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, salt, and enough water to achieve a smooth, drizzling consistency.
- Assemble Glow Bowls: Layer the cooked quinoa as the base in bowls. Top with roasted sweet potatoes, sautéed chickpeas, fresh baby spinach, and sliced avocado. Drizzle generously with the tahini yogurt sauce before serving.
Notes
- Quinoa can be substituted with brown rice or millet if preferred.
- For a vegan option, use dairy-free yogurt in the tahini sauce.
- Adjust the seasoning according to taste, adding more cumin or turmeric for extra flavor.
- The tahini yogurt sauce can be made ahead and stored refrigerated for up to two days.
- Ensure chickpeas are well-drained and patted dry before sautéing to achieve a crispy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4 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
