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Anti-Inflammatory Glow Bowl with Tahini Yogurt

A nutritious bowl combining quinoa, sweet potatoes, and chickpeas with a creamy tahini yogurt sauce, promoting health and glowing skin.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Dish
Cuisine: Healthy, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinsed
  • 2 medium sweet potatoes, diced Choose firm ones
  • 2 cups fresh baby spinach Washed
  • 1 can (15 oz) chickpeas, drained Canned or cooked chickpeas
  • 1 ripe avocado, sliced Fresh and ripe for best flavor
Tahini Yogurt Sauce Ingredients
  • ½ cup tahini Nutty flavor base
  • ½ cup plain yogurt Can be dairy or non-dairy
  • Juice of 1 lemon lemon Freshly squeezed
  • 1 tsp ground cumin Spice for seasoning
  • 1 tsp ground turmeric Anti-inflammatory spice
Cooking Essentials
  • 3 Tbsp extra virgin olive oil For roasting and sautéing
  • to taste Salt and pepper Adjust according to preference

Method
 

Preparation
  1. Rinse the quinoa in cold water to remove bitterness.
  2. In a medium saucepan, combine rinsed quinoa with 2 cups of water, bring to a boil, then cover, reduce heat, and let simmer for about 15 minutes.
  3. Preheat the oven to 425°F (220°C).
Cooking
  1. Toss diced sweet potatoes with olive oil, cumin, salt, and pepper, then spread on a baking sheet and roast for about 25 minutes until tender.
  2. In a skillet, heat a bit of olive oil and sauté drained chickpeas sprinkled with turmeric, cumin, salt, and pepper for about 10 minutes until crispy.
Making the Sauce
  1. In a mixing bowl, whisk together tahini, yogurt, lemon juice, and a pinch of salt, adding water to reach the desired consistency.
Assembly
  1. Layer cooked quinoa at the bottom of each bowl, followed by roasted sweet potatoes and seasoned chickpeas.
  2. Top with fresh spinach leaves, sliced avocado, and drizzle with tahini yogurt sauce.

Notes

Serve warm or cold, and consider adding extra tahini yogurt sauce on the side. Garnish with sesame seeds or chopped herbs for added flavor and aesthetics. Store leftovers in an airtight container for 3-4 days, keeping the sauce separate for freshness.