Anti-Inflammatory Glow Bowl with Tahini
A vibrant, comforting grain bowl featuring roasted sweet potatoes, spiced chickpeas, fluffy quinoa, and creamy avocado, drizzled with a tangy tahini-yogurt sauce.
Ingredients
For the Base
- 1 cup quinoa, rinsed
For the Toppings
- 1 can chickpeas, drained and rinsed (15 oz)
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
- 1 ripe avocado, sliced
For the Sauce
- 1/2 cup tahini
- 1/2 cup plain yogurt (Greek or dairy-free)
- 1 whole lemon, juiced
- 3 Tbsp extra virgin olive oil
- Salt and pepper, to taste
For Seasoning
- 1 tsp ground cumin, divided
- 1 tsp ground turmeric
- Additional salt and pepper, to taste
Instructions
Roast the Sweet Potatoes
- Preheat oven to 425°F.
- Toss diced sweet potatoes with 1 Tbsp olive oil, 1/2 tsp cumin, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
- Roast for 25 minutes, or until tender and golden.
Cook the Quinoa
- Rinse quinoa thoroughly. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
Sauté the Chickpeas
- In a skillet, heat 1 Tbsp olive oil over medium heat. Add drained chickpeas, 1/2 tsp cumin, turmeric, salt, and pepper.
- Sauté for about 10 minutes, stirring occasionally, until chickpeas are crispy and fragrant.
Whisk the Tahini-Yogurt Sauce
- In a bowl, whisk together tahini, yogurt, lemon juice, remaining 1 Tbsp olive oil, salt, and pepper.
- Add water, 1 Tbsp at a time, until you reach a creamy, pourable consistency.
Assemble the Bowls
- Divide the cooked quinoa among four bowls.
- Top each bowl with roasted sweet potatoes, sautéed chickpeas, fresh spinach, and avocado slices.
- Drizzle generously with tahini yogurt sauce and season with additional salt and pepper if needed.
Serve
- Serve immediately while warm. Enjoy with extra lemon wedges if desired.
Notes
For a spicy version, add cayenne or hot sauce to the chickpeas or sauce. To keep avocado from browning, slice just before serving and add a squeeze of lemon.