Print

Anti-Inflammatory Glow Bowl Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/anti-inflammatory-glow-bowl-recipe/