Description
Indulge in the vibrant flavors of the Anti-Inflammatory Glow Bowl with Tahini Yogurt, a nourishing dish that brings together a medley of wholesome ingredients. Perfect for brunch or a quick weeknight dinner, this colorful bowl features quinoa, sweet potatoes, and chickpeas, ensuring every bite is both delicious and nutritious. The creamy tahini yogurt sauce adds a rich tanginess that elevates the entire meal. Enjoy this customizable bowl packed with plant-based goodness and satisfyingly diverse textures that will leave you feeling energized and glowing!
Ingredients
Scale
- 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
- Rinse quinoa under cold water. Cook in a saucepan with 2 cups of water; bring to a boil, cover, reduce heat, and simmer for about 15 minutes until water is absorbed.
- Preheat oven to 425°F (220°C). Toss sweet potatoes in olive oil, cumin, salt, and pepper; roast on a baking sheet for about 25 minutes until tender.
- In a skillet over medium heat, add olive oil and sauté chickpeas with turmeric, cumin, salt, and pepper for about 10 minutes until crispy.
- In a mixing bowl, whisk together tahini, yogurt, lemon juice, salt, and enough water to achieve desired consistency.
- Assemble bowls by layering quinoa as the base followed by roasted sweet potatoes, crispy chickpeas, fresh spinach leaves, and sliced avocado. Drizzle generously with tahini yogurt sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking, Sautéing
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 5g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg