Anti-Inflammatory Glow Bowl with Tahini Yogurt

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Anti-Inflammatory Glow Bowl with Tahini Yogurt is one of those rare meals that looks like you tried hard and tastes like you secretly care about your body. It takes cozy roasted sweet potatoes, crunchy chickpeas, a base of fluffy quinoa, and a silky tahini yogurt that ties everything together like the boss bowl it is. If you like quick bowls, check out this 5-minute fruit smoothie bowl for dessert vibes later.

You will feel fancy, healthy, and oddly powerful. Plus the turmeric gives everything that golden glow that says, I woke up like this.

Why This Recipe is Awesome

• It fights inflammation with actual ingredients that do not require chanting or crystals. Turmeric and sweet potato team up like a tiny superhero duo.
• It balances textures. Soft quinoa, tender roasted sweet potato, crispy chickpeas, and creamy avocado. Your mouth will throw a party.
• It is idiot proof. Seriously, even I did not mess this up and my kitchen experiments usually involve at least one pan casualty.
• It makes great leftovers and scales like a dream. Meal prep for the week or impress a friend who thinks you only eat takeout.

Ingredients You’ll Need

• 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

Yes those are the only things. Pretty simple, right? Buy slightly better olive oil if you can. It actually matters here. FYI good tahini makes the sauce sing.

Step-by-Step Instructions

1. Rinse quinoa under cold water. Cook in a saucepan with 2 cups water; bring to boil, 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 olive oil, cumin, salt, and pepper. Roast on a baking sheet for about 25 minutes until tender. Turn once halfway through. Roast longer if you like caramelized edges.
3. In a skillet, heat olive oil over medium heat; add chickpeas with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until crispy. Smash a few chickpeas slightly for texture if you are feeling creative.
4. Whisk together tahini, yogurt, lemon juice, salt, and enough water to achieve desired consistency. Taste and add more lemon or salt if it needs pep. Aim for creamy, pourable, and irresistibly saucy.
5. Assemble bowls by layering quinoa as the base followed by roasted sweet potatoes and chickpeas. Top with spinach leaves and avocado slices. Drizzle with tahini yogurt sauce. Add a final pinch of salt or a squeeze of lemon if you want to be extra.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie move. Roasting at the right temp gives those sweet potato edges their life.
• Overcrowding the baking sheet. If sweet potatoes sit on top of each other they steam instead of roast. Nobody wants soggy cubes.
• Skimping on salt. Salt is the cheat code. Too little and the whole bowl tastes shy.
• Forgetting to rinse quinoa. That bitter saponin coating will high five your taste buds in the worst way.
• Using cold tahini straight from the jar without thinning it. Thick tahini will clump; add water slowly until smooth.

Alternatives & Substitutions

• No quinoa? Use brown rice, farro, or bulgur. All solid swaps. IMO quinoa shines here but do what you must.
• Dairy free? Swap the plain yogurt for coconut yogurt or a thick almond yogurt. The tahini still does the heavy lifting.
• No tahini or allergic to sesame? Try a sunflower seed butter mixed with a little water and lemon. Texture changes a bit but still tasty.
• Want more greens? Throw in kale or arugula. Massage kale with a squeeze of lemon and a pinch of salt first.
• Short on time? Roast sweet potatoes at higher heat for less time but keep an eye on them. Or swap roasted sweet potatoes with steamed or pan-seared cubes.
• Craving crunch? Add toasted pumpkin seeds or chopped almonds on top. They make every bowl feel ambitious.

FAQ

• Can I meal prep this for the week? Who are you, a wizard? Yes. Keep components separate in containers. Assemble the bowl when you are ready to eat to avoid sad soggy spinach.
• Will this keep in the fridge? Yes. The quinoa and roasted sweet potatoes last about 4 to 5 days. Tahini yogurt lasts 3 to 4 days. Avocado is the weak link, so slice it fresh or toss in lemon to slow browning.
• Can I make the tahini yogurt ahead of time? Absolutely. It actually gets better as flavors marry. Just whisk again before serving.
• Is this spicy? Not unless you want it to be. Add chili flakes or a drizzle of hot sauce if you like a kick. Turmeric adds warmth, not heat.
• How do I keep chickpeas crispy? Serve them fresh out of the skillet or reheat briefly in an oven or air fryer. Microwaving ruins the crunch.
• Is this suitable for a vegan diet? Swap the yogurt for a plant based alternative and you are good to go. The rest is already plant friendly.
• Can I skip the avocado? You can, but why would you? Avocado makes this bowl feel like a hug.

Final Thoughts

You just built a bowl that looks like a health influencer made it but tastes like someone who knows how to season things. This Anti-Inflammatory Glow Bowl with Tahini Yogurt balances comfort and conscience without demanding too much of your time. It works for lunches, dinners, and impressing people who assume healthy food is boring. Now go impress someone or yourself with your new culinary skills. You earned it.

Conclusion

If you want to riff on glow bowls further check out Mallorys nourishing take on a similar theme with tahini yogurt in this Glow Bowl Recipe: Roasted Veggie, Tahini Yogurt Sauce – Mallory. For extra inspiration on roasted veggie glow bowls try this recipe from Roasted Veggie Glow Bowls – Dishing Out Health. If you love ayurvedic spins and want a warming twist explore the Healing Ayurvedic Kitchari Glow Bowl.

Anti-Inflammatory Glow Bowl with Tahini Yogurt

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

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Description

A healthy and flavorful bowl featuring roasted sweet potatoes, crispy chickpeas, and a creamy tahini yogurt sauce.

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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
• 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

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Instructions

1. Rinse quinoa under cold water. Cook in a saucepan with 2 cups water; bring to boil, 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 olive oil, cumin, salt, and pepper. Roast on a baking sheet for about 25 minutes until tender. Turn once halfway through.
3. In a skillet, heat olive oil over medium heat; add chickpeas with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until crispy.
4. Whisk together tahini, yogurt, lemon juice, salt, and enough water to achieve desired consistency.
5. Assemble bowls by layering quinoa as the base followed by roasted sweet potatoes and chickpeas. Top with spinach leaves and avocado slices. Drizzle with tahini yogurt sauce.

Notes

Make sure to rinse the quinoa to remove bitterness. The tahini sauce improves as it sits, so feel free to make it ahead of time.

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

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 15g
• Cholesterol: 5mg

Keywords: glow bowl, healthy recipe, vegetarian, meal prep, tahini yogurt, anti-inflammatory