Anti-Inflammatory Glow Bowl with Tahini Yogurt
Dive into a colorful Anti-Inflammatory Glow Bowl that delights your taste buds while nourishing your body. Packed with quinoa, sweet potatoes, and crispy chickpeas, this dish is as satisfying as it is healthy.
Ingredients
- 1 cup quinoa rinsed
- 2 medium sweet potatoes diced
- 2 cups fresh baby spinach
- 1 can chickpeas drained
- 1 ripe avocado sliced
- 1/2 cup tahini
- 1/2 cup plain yogurt
- 1 lemon juiced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 3 Tbsp avocado oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa with cold water to eliminate bitterness. Combine it with two cups of water in a saucepan, bring it to a boil, cover, and reduce the heat to simmer until all the liquid is absorbed, roughly 15 minutes.
- Preheat your oven to 425°F (220°C). Coat the diced sweet potatoes with avocado oil, ground cumin, and a pinch of salt. Roast them on a baking sheet until they're tender and slightly caramelized, which takes about 25 minutes.
- In a skillet, heat a little olive oil over medium heat. Add the drained chickpeas along with turmeric and cumin, seasoning with salt and pepper. Cook until the chickpeas turn golden and crispy, around 10 minutes.
- In a bowl, whisk together tahini, yogurt, lemon juice, and a sprinkle of salt. Stir in enough water until you reach a smooth and creamy consistency.
- To assemble your bowl, begin with the quinoa as the base. Layer on the roasted sweet potatoes, followed by the crispy chickpeas. Top with fresh spinach and slices of avocado, drizzling generously with the tahini yogurt sauce.
Notes
This Anti-Inflammatory Glow Bowl is not only a feast for the eyes but also for your health, making it an excellent addition to your meal planning. The balance of flavors and textures will surely brighten your day!
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