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–+ servings

Anti-Inflammatory Glow Bowl with Tahini Yogurt

A nourishing bowl packed with anti-inflammatory ingredients, topped with creamy tahini yogurt for a delicious and healthy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 cup chickpeas cooked or canned
  • 1 cup sweet potato cubed
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
Tahini Yogurt Dressing
  • 1 cup plant-based yogurt unsweetened
  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 2 tablespoons water to thin
  • 1 pinch salt
Toppings
  • 1 cup spinach fresh
  • 1 avocado sliced
  • 1/4 cup pomegranate seeds
  • 1/4 cup pumpkin seeds toasted

Method
 

Prepare Quinoa and Sweet Potato
  1. Preheat the oven to 400°F (200°C).
  2. In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes.
  3. On a baking sheet, toss sweet potato cubes with olive oil, turmeric, cumin, salt, and pepper. Roast for 20 minutes or until tender.
Make Tahini Yogurt Dressing
  1. In a blender, combine plant-based yogurt, tahini, lemon juice, minced garlic, and a pinch of salt. Blend until smooth.
  2. Add water gradually to achieve desired consistency.
Assemble the Glow Bowl
  1. In a bowl, layer cooked quinoa, roasted sweet potatoes, chickpeas, and fresh spinach.
  2. Top with sliced avocado, pomegranate seeds, and pumpkin seeds.
  3. Drizzle with tahini yogurt dressing before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gFiber: 12gSugar: 5g

Notes

This bowl can be customized with your favorite vegetables and toppings. Enjoy it warm or cold.

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