Description
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