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Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
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★★★★★

5.1 from 20 reviews

This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a nutrient-packed, vibrant meal combining the earthiness of quinoa, the sweetness of roasted sweet potatoes, and the creaminess of avocado. Enhanced with spiced chickpeas and a zesty tahini yogurt sauce, this bowl offers a wholesome and flavorful way to support your body’s natural inflammation-fighting processes while delighting your taste buds.

Ingredients

Scale

Grains and Vegetables

  • 1 cup quinoa
  • 2 medium sweet potatoes, diced
  • 2 cups fresh baby spinach
  • 1 ripe avocado, sliced

Protein

  • 1 can (15 oz) chickpeas, drained

Sauce

  • ½ cup tahini
  • ½ cup plain yogurt
  • Juice of 1 lemon

Spices and Oils

  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 3 Tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Cook Quinoa: Rinse quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then cover and reduce the heat to simmer gently. Cook for about 15 minutes or until all the water is absorbed and quinoa is soft and fluffy.
  2. Roast Sweet Potatoes: Preheat the oven to 425°F (220°C). In a bowl, toss diced sweet potatoes with 1 tablespoon of olive oil, ground cumin, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast for approximately 25 minutes, turning halfway through, until they are tender and slightly caramelized.
  3. Sauté Chickpeas: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the drained chickpeas along with ground turmeric, cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until the chickpeas develop a deliciously crispy and golden exterior.
  4. Prepare Tahini Yogurt Sauce: In a small bowl, whisk together tahini, plain yogurt, lemon juice, and a pinch of salt. Add water gradually until you reach a smooth sauce consistency suitable for drizzling over the bowl.
  5. Assemble the Glow Bowl: Start by layering the cooked quinoa as the base in each serving bowl. Add roasted sweet potatoes and sautéed chickpeas on top. Place fresh spinach leaves and sliced avocado as garnishes. Finally, drizzle the tahini yogurt sauce generously over the assembled ingredients for a creamy, tangy finish.

Notes

  • For a vegan version, substitute the plain yogurt with a plant-based yogurt such as coconut or almond yogurt.
  • Feel free to add a handful of nuts or seeds like pumpkin seeds for added crunch and nutrients.
  • Adjust spices according to your taste preference; adding smoked paprika or chili flakes can give it a smoky or spicy kick.
  • This bowl keeps well in the refrigerator for up to 2 days; store the sauce separately to maintain freshness.
  • Make sure to rinse quinoa well before cooking to avoid any bitter aftertaste.

Nutrition

Keywords: anti-inflammatory, quinoa bowl, tahini yogurt, roasted sweet potatoes, healthy bowl, vegetarian meal, immune-boosting recipe

Find it online: https://www.sanacooks.com/anti-inflammatory-glow-bowl-with-tahini-yogurt-recipe/