Description
Indulge in a vibrant, nutritious experience with this Anti-Inflammatory Glow Bowl. This recipe combines nutrient-rich ingredients like quinoa, sweet potatoes, and chickpeas, all topped with a creamy tahini yogurt sauce. Perfect for brunch or a quick weeknight dinner, this dish is both satisfying and packed with flavors that will leave you glowing from the inside out.
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 water; bring to boil, cover, reduce heat, and simmer for about 15 minutes until water is absorbed.
- 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.
- In a skillet, heat olive oil over medium heat; add chickpeas with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until crispy.
- 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 and chickpeas. Top with spinach leaves and avocado slices. Drizzle with tahini yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking/Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 610
- Sugar: 6g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg