Anti-Inflammatory Glow Bowl with Tahini Yogurt
A vibrant and nutritious bowl filled with sweet potatoes, quinoa, chickpeas, and a creamy tahini yogurt dressing that's great for overall wellness and anti-inflammatory benefits.
Ingredients
Grains and Base
- 1 cup quinoa Rinse thoroughly before cooking for the best texture.
Vegetables
- 2 medium sweet potatoes, diced Look for firm, unblemished potatoes to ensure sweetness.
- 2 cups fresh baby spinach Always choose vibrant, crisp spinach. If you can find organic, even better!
- 1 can (15 oz) chickpeas, drained A great source of protein and fiber; you can roast them for extra crunch.
- 1 ripe avocado, sliced Choose one that’s slightly soft to the touch but not overly mushy.
Sauce
- ½ cup tahini Brand matters; I love Soom Foods for its rich, nutty flavor.
- ½ cup plain yogurt Greek yogurt offers a thicker consistency, but any plain yogurt will work!
- Juice of 1 lemon Freshly squeezed juice adds a burst of brightness.
Spices and Oils
- 1 tsp ground cumin Adds warmth and depth.
- 1 tsp ground turmeric Make sure you have a good-quality turmeric for its vibrant color and health benefits.
- 3 Tbsp extra virgin olive oil A staple in my kitchen, giving health benefits and a lovely drizzle.
Instructions
Preparation
- Rinse the quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then cover, reduce the heat, and simmer for about 15 minutes until all the water is absorbed. Fluff with a fork and set aside.
- Preheat your oven to 425°F (220°C). Toss diced sweet potatoes in 3 tablespoons of olive oil, cumin, salt, and pepper. Arrange them on a baking sheet and roast for about 25 minutes or until they are tender and slightly caramelized.
Cooking
- In a skillet over medium heat, add a drizzle of olive oil, then toss in chickpeas with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes or until they are crispy.
- In a bowl, whisk together tahini, yogurt, lemon juice, and salt. Add water gradually until you reach the desired consistency.
Assembly
- In serving bowls, layer the quinoa as the base. Arrange roasted sweet potatoes and sautéed chickpeas on top. Add fresh baby spinach leaves and sliced avocado. Drizzle generously with tahini yogurt sauce, and enjoy!
Notes
Store individual components separately in airtight containers in the fridge for up to 3 days. Adjust seasoning and component ratios as necessary based on personal taste.