Anti-Inflammatory Glow Bowl Recipe

Introduction

The Anti-Inflammatory Glow Bowl is a vibrant, nutrient-packed meal that combines warm roasted vegetables, protein-rich quinoa, and creamy avocado. It’s designed to nourish your body while delighting your taste buds with comforting spices and a tangy tahini yogurt sauce.

Ingredients

• 1 cup quinoa
• 2 medium sweet potatoes, diced
• 2 cups fresh baby spinach
• 1 can (15 oz) chickpeas, drained
• 1 ripe avocado, sliced
• 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

1. Step 1: Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then cover, reduce heat, and simmer for about 15 minutes until the water is absorbed and the quinoa is tender.
2. Step 2: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for approximately 25 minutes until tender and slightly caramelized.
3. Step 3: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the drained chickpeas along with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until the chickpeas turn crispy.
4. Step 4: In a small bowl, whisk together tahini, plain yogurt, lemon juice, and a pinch of salt. Add water gradually to reach your desired sauce consistency—smooth and pourable.
5. Step 5: To assemble, start with a layer of cooked quinoa as the base in each bowl. Add roasted sweet potatoes and crispy chickpeas on top. Arrange fresh spinach leaves and avocado slices over the bowl, then drizzle generously with the tahini yogurt sauce.

Tips & Variations

• For extra crunch, sprinkle toasted pumpkin seeds or chopped nuts on top before serving.
• Swap out baby spinach for kale or arugula if you prefer a different greens flavor and texture.
• Add a pinch of smoked paprika to the chickpeas for a smoky twist.
• Use coconut yogurt instead of plain yogurt for a dairy-free version.

Storage

Store the components separately in airtight containers in the refrigerator for up to 3 days. Keep the tahini yogurt sauce chilled. When ready to eat, reheat the quinoa, sweet potatoes, and chickpeas gently in the microwave or on the stove, then assemble with fresh spinach and avocado for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned quinoa instead of cooking it myself?

While canned quinoa can be used in a pinch, freshly cooked quinoa tends to have a better texture and flavor that enhances this bowl.

Is this recipe suitable for vegans?

To make it vegan, replace the plain yogurt with a plant-based alternative like coconut or almond yogurt and ensure the tahini sauce is seasoned to your taste.

Anti-Inflammatory Glow Bowl Recipe

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★★★★★

4.5 from 100 reviews

This Anti-Inflammatory Glow Bowl is a vibrant, nutrient-packed meal featuring quinoa, roasted sweet potatoes, crispy turmeric chickpeas, fresh spinach, and creamy avocado, all drizzled with a zesty tahini yogurt sauce. Perfect for a wholesome lunch or dinner, this recipe combines warming spices known for their anti-inflammatory properties and a balance of flavors and textures that promote glowing health.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Grains and Vegetables

• 1 cup quinoa
• 2 medium sweet potatoes, diced
• 2 cups fresh baby spinach

Legumes

• 1 can (15 oz) chickpeas, drained

Fats and Dairy

• 1 ripe avocado, sliced
• ½ cup plain yogurt
• 3 Tbsp extra virgin olive oil

Sauce

• ½ cup tahini
• Juice of 1 lemon

Spices and Seasonings

• 1 tsp ground cumin
• 1 tsp ground turmeric
• Salt and pepper to taste

Instructions

1. Cook Quinoa: Rinse quinoa thoroughly under cold water to remove its natural bitterness. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then cover and reduce heat to simmer gently for about 15 minutes or until all water is absorbed and quinoa is tender.
2. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, ground cumin, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast for about 25 minutes, stirring halfway through, until the potatoes are tender and slightly caramelized.
3. Sauté Chickpeas: Heat olive oil in a skillet over medium heat. Add the drained chickpeas along with ground turmeric, ground cumin, salt, and pepper. Sauté stirring occasionally for about 10 minutes until chickpeas become crispy and fragrant.
4. Prepare Tahini Yogurt Sauce: In a bowl, whisk together tahini, plain yogurt, fresh lemon juice, salt, and enough water to reach a smooth, drizzle-able consistency.
5. Assemble the Glow Bowls: Start by placing cooked quinoa as the base in bowls. Layer roasted sweet potatoes and crispy chickpeas over the quinoa. Add fresh baby spinach leaves and top with ripe avocado slices. Drizzle the entire bowl generously with the prepared tahini yogurt sauce.

Notes

• You can substitute kale or arugula for baby spinach if preferred.
• For a vegan version, replace yogurt with plant-based yogurt or additional tahini.
• Adjust spices to your heat preference by adding a pinch of cayenne pepper.
• Leftovers keep well refrigerated for up to 2 days but add avocado fresh to avoid browning.
• Rinsing quinoa is important to remove saponins that can cause bitterness.

Keywords: Anti-inflammatory, quinoa bowl, roasted sweet potatoes, turmeric chickpeas, tahini sauce, healthy bowl, vegetarian, Mediterranean cuisine, glow bowl