Anti-Inflammatory Glow Bowl Recipe

Introduction

The Anti-Inflammatory Glow Bowl is a nourishing and vibrant meal packed with wholesome ingredients. Combining quinoa, roasted sweet potatoes, spiced chickpeas, and a creamy tahini yogurt sauce, this bowl is perfect for a healthy lunch or dinner that fuels your body and delights your taste buds.

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 the quinoa under cold water. Cook it in a saucepan with 2 cups of water; bring to a boil, cover, reduce heat, and simmer for about 15 minutes until the water is absorbed.
2. Step 2: Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes until tender.
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 until the chickpeas become crispy.
4. Step 4: Whisk together the tahini, yogurt, lemon juice, and a pinch of salt. Add water gradually until the sauce reaches your desired consistency for drizzling.
5. Step 5: Assemble the bowl by layering the cooked quinoa as the base, followed by the roasted sweet potatoes and crispy chickpeas. Top with fresh baby spinach leaves and avocado slices, then drizzle generously with the tahini yogurt sauce.

Tips & Variations

• You can substitute sweet potatoes with butternut squash or carrots for a different flavor and texture.
• For a vegan version, replace the yogurt with a plant-based alternative or additional tahini.
• Toast the cumin and turmeric briefly before adding to intensify their flavors.
• Add a sprinkle of toasted pumpkin seeds or nuts for extra crunch and nutrition.

Storage

Store the components separately in airtight containers in the refrigerator for up to 3 days. For best texture, keep the tahini yogurt sauce aside until ready to serve. Reheat the quinoa, sweet potatoes, and chickpeas gently in the microwave or on the stovetop before assembling the bowl.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned quinoa instead of cooking it fresh?

While canned quinoa is available, cooking quinoa fresh often yields a better texture and flavor. However, if using canned, be sure to rinse and drain it well before assembling the bowl.

Is this recipe suitable for meal prep?

Yes, this bowl is great for meal prep. Keep ingredients stored separately and combine just before eating to maintain freshness and texture.

Anti-Inflammatory Glow Bowl Recipe

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★★★★★

4.8 from 83 reviews

The Anti-Inflammatory Glow Bowl is a vibrant and nutrient-packed meal combining protein-rich quinoa, roasted sweet potatoes, crispy spiced chickpeas, fresh baby spinach, and creamy avocado, all brought together with a tangy tahini yogurt dressing. This wholesome bowl is designed to boost your health with anti-inflammatory ingredients like turmeric and cumin, perfect for a nourishing lunch or dinner.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Sauce

• ½ cup tahini
• ½ cup plain yogurt
• Juice of 1 lemon
• Salt to taste
• Water, as needed to thin sauce

Seasonings and Oils

• 1 tsp ground cumin
• 1 tsp ground turmeric
• 3 Tbsp extra virgin olive oil, divided
• Salt and pepper to taste

Instructions

1. Cook Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then cover, reduce heat to low, and simmer for about 15 minutes or until all water is absorbed and quinoa is tender. Remove from heat and let it sit covered.
2. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the diced sweet potatoes with half of the olive oil (about 1.5 tablespoons), 1 teaspoon ground cumin, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the oven for about 25 minutes or until the sweet potatoes are tender and slightly caramelized, stirring halfway through.
3. Sauté Chickpeas: Heat the remaining 1.5 tablespoons of olive oil in a skillet over medium heat. Add the drained chickpeas and season with 1 teaspoon ground turmeric, 1 teaspoon ground cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally until the chickpeas are crispy on the outside and aromatic.
4. Prepare Tahini Yogurt Dressing: In a small bowl, whisk together ½ cup tahini, ½ cup plain yogurt, juice of 1 lemon, and a pinch of salt. Add water gradually until the sauce reaches your preferred consistency—smooth and pourable but not too watery.
5. Assemble the Glow Bowl: To assemble, start with a base layer of cooked quinoa in each serving bowl. Top with roasted sweet potatoes and crispy chickpeas. Add fresh baby spinach leaves and arrange sliced ripe avocado on top. Drizzle generously with the tangy tahini yogurt dressing for a creamy finish. Serve immediately and enjoy!

Notes

• For a vegan version, substitute plain yogurt with dairy-free yogurt or omit it entirely and adjust tahini sauce consistency with water or lemon juice.
• Roast sweet potatoes at high heat to achieve caramelization and enhance sweetness.
• Leftover quinoa and chickpeas can be stored separately in airtight containers in the fridge for up to 3 days.
• Feel free to add other anti-inflammatory ingredients like fresh herbs (cilantro or parsley) or a sprinkle of chili flakes for heat.

Keywords: anti-inflammatory, glow bowl, quinoa bowl, roasted sweet potatoes, chickpeas, tahini yogurt dressing, healthy bowl, plant-based, vegetarian, Mediterranean diet