Description
A nutrient-packed Anti-Inflammatory Glow Bowl featuring quinoa, roasted sweet potatoes, turmeric-spiced chickpeas, fresh spinach, and creamy tahini yogurt dressing for a wholesome and vibrant 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
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 quinoa: Rinse quinoa under cold water thoroughly. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to boil, then cover and reduce heat to a simmer. Cook for 15 minutes or until water is fully absorbed and quinoa is fluffy.
- Roast sweet potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 2 tablespoons of olive oil, 1 tsp ground cumin, salt, and pepper until evenly coated. Arrange on a baking sheet and roast for 25 minutes or until tender and slightly caramelized.
- Sauté chickpeas: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add drained chickpeas along with 1 tsp ground turmeric, 1 tsp ground cumin, salt, and pepper. Sauté for 10 minutes, stirring occasionally, until chickpeas become crispy and golden.
- Prepare tahini yogurt dressing: In a bowl, whisk together tahini, plain yogurt, lemon juice, a pinch of salt, and gradually add water until the dressing reaches a smooth, pourable consistency.
- Assemble bowls: Place cooked quinoa as the base in each serving bowl. Layer roasted sweet potatoes and crispy chickpeas on top. Add fresh baby spinach leaves and sliced avocado. Drizzle generously with tahini yogurt dressing before serving.
Notes
- Quinoa can be cooked in vegetable broth instead of water to enhance flavor.
- For a vegan version, substitute plain yogurt with dairy-free yogurt.
- Adjust turmeric and cumin to taste for desired spice level.
- Add a sprinkle of toasted sesame seeds or chopped fresh herbs like parsley for extra texture and flavor.
- Leftover roasted sweet potatoes and chickpeas can be stored refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 10 mg
