There’s something about a bowl that just glows from the inside out. This anti inflammatory glow bowl is packed with bright veggies, creamy avocado, and a zingy dressing that makes your skinand your moodfeel better with every bite.
I started building these bowls back in 2019 when my joints were achy and I needed something quick but healing. The trick? Don’t overcomplicate itraw crunch, a good fat, and something tangy ties it all together. After tweaking dozens of versions in our test kitchen, this one stuck because it actually tastes like a treat, not a chore.
Enjoy a nourishing Anti Inflammatory Glow Bowl packed with quinoa, sweet potatoes, and chickpeas. This fresh and healthy dish is simple to prepare and great for vibrant meals any day of the week.
Ingredients
Scale
1 cup quinoa rinse before cooking
2 medium sweet potatoes firm with smooth skin
2 cups spinach wash thoroughly
1 can chickpeas drained
2 medium avocado select ripe avocados
1/2 cup tahini stir well before measuring
1/2 cup plain yogurt
1 juiced lemon freshly squeezed
1 teaspoon cumin ground
1 teaspoon turmeric
2 tablespoons olive oil extra virgin
to taste salt
to taste pepper
Instructions
Thoroughly rinse the quinoa under cold water then combine it with water in a saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes before fluffing and setting aside.
Heat your oven to 425°F 220°C. Peel and cut the sweet potatoes into pieces, toss them with olive oil, cumin, salt, and pepper, then spread them out on a baking sheet and roast for 25 minutes.
Warm olive oil in a skillet and add chickpeas along with cumin, turmeric, salt, and pepper. Cook them for about 10 minutes until they turn golden and crisp.
In a bowl, whisk tahini, yogurt, lemon juice, and salt together until combined. Add water gradually to achieve a creamy sauce and adjust the seasoning as needed.
Assemble your bowl by placing quinoa as the base, then layer roasted sweet potatoes, sautéed chickpeas, fresh spinach, and sliced avocado. Finish with a drizzle of the tahini yogurt sauce just before serving.
Notes
Customize your bowl with seasonal vegetables and grains
Store components separately to maintain freshness
For crisp tops, broil 2–3 minutes at the end
Prep Time:15 minutes
Cook Time:40 minutes
Category:Salad
Method:Baked
Cuisine:American
Nutrition
Serving Size:1 bowl
Calories:450kcal
Sugar:5g
Sodium:200mg
Fat:18g
Saturated Fat:3g
Unsaturated Fat:2g + 13g
Carbohydrates:60g
Fiber:12g
Protein:15g
Why You’ll Love This Bowl
This isn’t just another grain bowlit’s a meal that actually makes you feel good hours later. The combo of turmeric-spiced chickpeas and roasted sweet potatoes brings natural anti-inflammatory benefits without tasting like a wellness chore.
Simple but satisfying: You’re roasting, simmering, and whiskingnothing fancy, but the flavors layer beautifully.
Meal prep magic: Make the components ahead and mix-and-match through the week.
Customizable base: Swap the quinoa for whatever grain you have, and the toppings flex with your mood or fridge situation.
Key Ingredients That Do the Work
Every ingredient here pulls its weight. Sweet potatoes bring natural sweetness and fiber, while chickpeas add protein and that crispy, roasted crunch. Quinoa works as your fluffy base, soaking up all the tahini sauce.
The tahini yogurt sauce is where the magic happenscreamy, tangy, and just rich enough to tie everything together. Fresh lemon juice brightens it up, and a pinch of cumin and turmeric adds warmth without overpowering. Spinach and avocado keep things fresh and creamy.
Pro Tip: Stir your tahini well before measuringit separates in the jar and you want that smooth, pourable texture.
How to Make Your Anti Inflammatory Glow Bowl
Start by rinsing your quinoa under cold water, then simmer it covered for about 15 minutes until fluffy. Meanwhile, peel and dice your sweet potatoes, toss them with olive oil and cumin, and roast at 425°F until they’re golden and tenderabout 25 minutes.
While those are cooking, heat a skillet and sauté your chickpeas with turmeric, cumin, salt, and pepper until they’re crispy and a little browned. This step adds texture and flavor you don’t want to skip.
Whisk together the tahini, yogurt, lemon juice, and a splash of water until it’s creamy and drizzle-able. Adjust the salt to your taste. Then just layer everything into bowls: quinoa first, then sweet potatoes, chickpeas, fresh spinach, and sliced avocado. Drizzle generously with that tahini sauce.
Component
Cook Time
Method
Quinoa
15 minutes
Simmer covered
Sweet potatoes
25 minutes
Roast at 425°F
Chickpeas
10 minutes
Sauté until crispy
Tahini sauce
5 minutes
Whisk and adjust
Smart Swaps and Tweaks
Out of quinoa? Brown rice, farro, or even cauliflower rice work beautifully. If you’re not into chickpeas, try roasted tofu or white beans instead. The tahini sauce can be made nut-free by swapping tahini for sunflower seed butter.
Add whatever seasonal veggies you haveroasted broccoli, shredded carrots, or even pickled red onions bring extra crunch and color. The bowl is forgiving and adapts to what’s already in your kitchen.
Store each component separately in airtight containersquinoa and sweet potatoes last up to 4 days in the fridge, and the chickpeas stay crispy for about 2 days. Keep the tahini sauce in a small jar and shake it before drizzling.
Assemble bowls fresh when you’re ready to eat. The spinach and avocado are best added right before serving so they stay bright and creamy. If you’re packing for lunch, layer everything except the sauce and greens, then add those last minute.
Note: The sauce thickens in the fridgejust whisk in a tablespoon of water to loosen it back up.
How I Finally Perfected My Anti-Inflammatory Glow Bowl
It took me months to get this Anti-Inflammatory Glow Bowl just right. I kept tweaking the spice balance and testing different grain combinations until I found the perfect mix that actually tasted delicious and made me feel energized. Now it’s my go-to lunch when I need something nourishing and quick.
FAQs (Anti-Inflammatory Glow Bowl)
Can I meal prep this bowl ahead of time?
Yes, this recipe is perfect for meal prep! Cook the grains and roasted vegetables separately, then store them in the fridge for up to 4 days. Keep the dressing separate and add fresh greens just before serving to maintain crispness and optimal nutrition.
What can I substitute for turmeric if I don’t have it?
Fresh ginger works wonderfully as a substitute, offering similar anti-inflammatory benefits. You can also use curry powder or paprika for color and flavor. However, turmeric provides unique curcumin compounds, so I recommend picking some up for maximum health benefits.
How do I make this recipe more filling?
Add protein like grilled chicken, baked tofu, or hemp seeds to make this dish more substantial. You can also increase the quinoa portion or add healthy fats like sliced avocado or extra tahini in the dressing for lasting satiety.
Can I use frozen vegetables instead of fresh?
Absolutely! Frozen vegetables work great and are often more budget-friendly. Thaw and pat them dry before roasting to prevent excess moisture. They may need 5-10 minutes less cooking time than fresh vegetables to avoid becoming mushy.
Is this meal suitable for people with dietary restrictions?
This recipe is naturally gluten-free, dairy-free, and vegan-friendly. For nut allergies, substitute tahini with sunflower seed butter in the dressing. The ingredients are whole foods-based, making it suitable for most clean eating and anti-inflammatory diet plans.
This anti inflammatory glow bowl comes together in about 30 minutes and honestly feels like a reset button for your body. You’ll love how the crispy chickpeas contrast with creamy avocado, and that tahini sauce? It ties everything together like a warm hug in a drizzle.
A trick I learned from meal prepping with busy familiesroast double the sweet potatoes and toss extras into salads or wraps later in the week. If you’re feeling adventurous, swap the spinach for peppery arugula or add a handful of pomegranate seeds for a sweet pop. Store your components separately so the textures stay just right, and that sauce keeps for up to five days in a sealed jar.
I’d love to see your bowl creationstag me with your colorful combos or tell me what swap worked best for you. Did you sneak in extra veggies your kids actually ate? Share this recipe with a friend who needs a little glow in their week, and bookmark it for those days when you want something nourishing without the fuss. Here’s to meals that make you feel as good as they taste.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
