Description
Indulge in a nourishing and vibrant Anti-Inflammatory Glow Bowl with Tahini Yogurt that’s as delightful to the palate as it is to your wellness journey. This colorful dish features a wholesome base of fluffy quinoa, tender roasted sweet potatoes, and protein-packed chickpeas, all topped with creamy tahini yogurt sauce. Perfect for brunch or a quick weeknight dinner, this bowl not only fuels your body with essential nutrients but also tantalizes your taste buds with its rich flavor profile. Each bite offers a satisfying blend of textures and tastes, making it an ideal meal prep option for busy days ahead.
Ingredients
Scale
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
- 1 can (15 oz) chickpeas, drained
- 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. Rinse quinoa under cold water and cook in a medium saucepan with 2 cups of water for about 15 minutes until fluffy.
- 2. Preheat the oven to 425°F (220°C). Toss diced sweet potatoes in olive oil, cumin, salt, and pepper; roast on a baking sheet for about 25 minutes until tender.
- 3. In a skillet over medium heat, sauté chickpeas with turmeric, cumin, salt, and pepper for about 10 minutes until crispy.
- 4. Whisk together tahini, yogurt, lemon juice, salt, and water in a mixing bowl for the sauce.
- 5. Assemble by layering cooked quinoa in bowls; top with roasted sweet potatoes, sautéed chickpeas, fresh spinach leaves, avocado slices, and drizzle with tahini yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking, Sautéing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 580
- Sugar: 6g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg