Anti-Inflammatory Glow Bowl
A nourishing grain bowl featuring roasted sweet potatoes, spiced chickpeas, quinoa, and a creamy lemon-tahini yogurt drizzle.
Ingredients
For the base
- 1 cup Quinoa, rinsed Cooked as per package instructions
For the roasted vegetables & beans
- 2 medium Sweet Potatoes, diced Roast until tender and caramelized
- 1 can Chickpeas, drained and rinsed Roast for crispiness
- 2 tablespoons Olive Oil For roasting and sautéing
- 1 teaspoon Cumin For flavor
- 1 teaspoon Turmeric For anti-inflammatory benefits
For the sauce
- ½ cup Tahini Use a smooth tahini for best results
- ½ cup Plain Yogurt Or a dairy-free alternative
- 1 tablespoon Lemon Juice, freshly squeezed For acidity in the sauce
For serving
- 2 cups Fresh Spinach Or kale/arugula as a substitute
- 1 medium Avocado, sliced For creaminess
Instructions
Cooking the Quinoa
- Rinse quinoa thoroughly under cold water, then combine with water and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed (~15 minutes). Fluff with a fork.
Roasting the Sweet Potatoes
- Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, cumin, turmeric, and salt. Spread on a baking sheet and roast for 20–25 minutes until tender.
Roasting the Chickpeas
- Toss chickpeas with olive oil, cumin, and turmeric. Spread on a baking sheet and roast for 18-22 minutes, shaking once until slightly crisp.
Making the Lemon-Tahini Yogurt Sauce
- Whisk together tahini, yogurt, and lemon juice until smooth. Thin with warm water if necessary.
Preparing the Greens
- Sauté spinach in a hot skillet with a splash of olive oil for 1–2 minutes until wilted, or serve fresh.
Assembling the Glow Bowls
- Divide cooked quinoa into bowls, top with sweet potatoes, chickpeas, spinach, avocado, and drizzle with sauce.
Notes
Keep ingredients separate for meal prep. Adjust seasoning according to taste.