Anti-Inflammatory Glow Bowl with Tahini Yogurt

Short Catchy Intro

So you want bright skin and a happy belly without chaining yourself to the stove, huh Same. This Anti Inflammatory Glow Bowl with Tahini Yogurt gives you roasted sweet potato goodness plus crispy chickpeas and a dreamy tahini yogurt drizzle that makes salad haters swoon. If you want a deep dive into the recipe origin or need a printable version check out this original recipe for extra nerdy detail and photos

Why This Recipe is Awesome

First off this bowl looks like it cares about you. It tastes like a warm hug that also happens to be nutritious. Sweet potatoes bring beta carotene and complex carbs, turmeric brings anti inflammation power, and tahini yogurt brings creamy magic with zero melodrama.

It is also idiot proof in practice. Even if you forget something in the oven for a minute you probably still win. Want quick meal prep Later in the week this dish reheats like a champ and still tastes fresh AF IMO.

Want something breezier in the mornings Try a smoothie sibling instead with this 5 minute fruit smoothie bowl for days when you need speed not roasting

Ingredients You’ll Need

• 1 cup quinoa
• 2 medium sweet potatoes diced and ready for adventure
• 2 cups fresh baby spinach because we do need greens sometimes
• 1 can 15 oz chickpeas drained and patted dry for crisping
• 1 ripe avocado sliced like you mean it
• 1/2 cup tahini creamy sesame goodness
• 1/2 cup plain yogurt plain and unsweetened please
• Juice of 1 lemon fresh is best but bottled works in a pinch
• 1 tsp ground cumin earthy and warm
• 1 tsp ground turmeric orange and powerful
• 3 Tbsp extra virgin olive oil quality matters a little bit here
• Salt and pepper to taste be bold or shy it is your bowl

Step by Step Instructions

1. Rinse quinoa under cold water. Cook in a saucepan with 2 cups water. Bring to a boil then cover, reduce heat, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and keep it warm.

2. Preheat oven to 425°F 220°C. Toss diced sweet potatoes in 1 tablespoon olive oil, 1/2 tsp cumin, salt, and pepper. Spread on a baking sheet in a single layer. Roast for about 25 minutes until tender. Turn once halfway through.

3. In a skillet heat 1 tablespoon olive oil over medium heat. Add chickpeas with turmeric, the remaining 1/2 tsp cumin, salt, and pepper. Sauté for about 10 minutes until chickpeas get crispy and a bit golden. Shake the pan now and then.

4. Whisk together tahini, yogurt, lemon juice, a pinch of salt, and enough water to reach your desired drizzle consistency. Taste and adjust lemon or salt. If tahini is too thick add water very slowly.

5. Assemble bowls by layering quinoa as the base followed by roasted sweet potatoes and crispy chickpeas. Top with spinach leaves and avocado slices. Drizzle with tahini yogurt sauce and finish with a crack of black pepper.

6. Serve warm or room temperature. If making ahead keep sauce separate and toss it on just before serving to keep textures lively.

Tip If you want extra crunch roast the chickpeas for a few minutes on a separate tray while the sweet potatoes finish

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie move. Roasting without heat wastes time and texture.
• Overcrowding the baking sheet. If pieces touch they steam instead of roast. That means soggy sweet potato and nobody wants that.
• Skipping the pat dry step for chickpeas. Wet chickpeas will never crisp right up. Pat them like you mean it.
• Over thinning the tahini sauce. A thin drizzle is fine but if it turns into soup you lose the point. Stir slowly and stop when it hugs the spoon.
• Forgetting to taste. If your sauce tastes flat add lemon or salt. Trust your tongue not your gut instinct

Alternatives & Substitutions

• No quinoa Try brown rice, farro, or even cauliflower rice for a low carb twist. Rice works great if you want chewier texture. Check out a hearty grain idea in this burrito bowl that shows rice swaps well burrito bowl inspiration
• No tahini Use almond butter or sunflower seed butter if you have a sesame allergy and thin with extra yogurt and lemon. It will be different but still delicious.
• Dairy free Swap the plain yogurt for coconut yogurt for a dairy free option. Texture changes slightly but tang remains.
• No avocado Swap in slices of roasted red pepper or a handful of toasted pumpkin seeds for richness and crunch.
• Want it spicier Add a pinch of cayenne to the chickpeas or a swirl of sriracha to the sauce for a wake up call

My personal take If you are going for anti inflammatory power do not skip the turmeric and lemon combo It helps bioavailability and tastes bright

FAQ Frequently Asked Questions

Q Why quinoa and not rice What is the big deal
A Quinoa offers a nice protein punch plus a fluffy texture that pairs with the bowl I like it for balance but rice is fine if that is your vibe

Q Can I make this ahead
A Yes Absolutely Make the quinoa and roast the sweet potatoes ahead. Store components separately and assemble at serving time for best texture

Q Is this kid friendly
A Mostly Yes Keep the turmeric mild and serve sauce on the side for picky tasters They can dip their chickpeas like tiny crunchy nuggets

Q Can I skip the oil and still get crisp chickpeas
A You can try but a little oil helps achieve that golden crisp. Use a light spray if you are counting calories

Q How long does it keep in the fridge
A Stored separately everything keeps about 3 days However avocado is best added right before eating

Q Can I freeze the roasted sweet potatoes
A Sure Freeze them in a single layer on a tray then transfer to a bag. Reheat gently so they do not get mushy

Q Does the tahini yogurt sauce separate
A If it sits it can separate a little Stir or whisk briefly and it reunites like old friends

Final Thoughts

You just made a bowl that is pretty, practical, and packed with flavor. It handles leftovers, looks like effort, and gets you nutrients without drama. Meal prep friendly and impressive on first date level presentation which is a rare combo. Want to feel fancy and responsible at the same time This bowl delivers So go roast something, crisp some chickpeas, and then take credit for being culinary royalty You earned it

Conclusion

If you want more ideas for veggie forward bowls that up the color and the flavor check out this lovely guide to roasted veggie glow bowls at Roasted Veggie Glow Bowls for more inspiration and styling tips

Anti Inflammatory Glow Bowl with Tahini Yogurt

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• Author: admin
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A nutritious bowl featuring roasted sweet potatoes, crispy chickpeas, and a dreamy tahini yogurt drizzle, perfect for meal prep and a healthy glow.

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Ingredients

Scale 1x2x3x

• 1 cup quinoa
• 2 medium sweet potatoes, diced
• 2 cups fresh baby spinach
• 1 can (15 oz) chickpeas, drained and patted dry
• 1 ripe avocado, sliced
• 1/2 cup tahini
• 1/2 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

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Instructions

1. Rinse quinoa under cold water. Cook in a saucepan with 2 cups water. Bring to a boil then cover, reduce heat, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and keep warm.
2. Preheat oven to 425°F (220°C). Toss diced sweet potatoes in 1 tablespoon olive oil, 1/2 tsp cumin, salt, and pepper. Spread on a baking sheet in a single layer. Roast for about 25 minutes until tender, turning once halfway through.
3. In a skillet, heat 1 tablespoon olive oil over medium heat. Add chickpeas with turmeric, the remaining 1/2 tsp cumin, salt, and pepper. Sauté for about 10 minutes until chickpeas get crispy and golden.
4. Whisk together tahini, yogurt, lemon juice, a pinch of salt, and enough water to reach desired drizzle consistency. Taste and adjust lemon or salt.
5. Assemble bowls by layering quinoa as the base followed by roasted sweet potatoes and crispy chickpeas. Top with spinach leaves and avocado slices. Drizzle with tahini yogurt sauce and finish with black pepper.
6. Serve warm or at room temperature. If making ahead, keep sauce separate until serving.

Notes

For extra crunch, roast chickpeas for a few minutes on a separate tray while sweet potatoes finish. Store components separately to maintain texture if making ahead.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg

Keywords: glow bowl, anti-inflammatory, vegan, nutritious meals, tahini yogurt