As I walked through the bustling farmers’ market last weekend, I was immediately drawn to the vibrant colors of fresh vegetables and the fragrant spices that filled the air. It was there that inspiration struck for my Anti-Inflammatory Glow Bowl with Creamy Tahini Yogurt. This recipe not only dazzles the eyes but is packed with plant-based goodness that nourishes the body. Combining crispy sweet potatoes, protein-rich quinoa, and a luscious tahini yogurt sauce, it’s a meal that’s as satisfying as it is nutritious. Whether you’re enjoying it for brunch or whipping it up for a quick dinner, this bowl is both gluten-free and endlessly customizable to suit your palate. Ready to discover how easy it is to bring health and flavor together in one stunning dish? Let’s dive in!
Why is the Anti-Inflammatory Glow Bowl amazing?
Nutritious and Delicious: This bowl serves as a perfect balance of flavors and nutrients, with every ingredient working in harmony to boost your health.
Customizable: Tailor it to your taste by swapping out quinoa for brown rice or adding your favorite roasted veggies.
Bright Presentation: The vibrant colors from the sweet potatoes, spinach, and tahini sauce make this dish a feast for the eyes!
Time-Saver: Quick to prepare, this recipe is ideal for busy weeknights or spontaneous brunches.
Feel-Good Meal: Packed with anti-inflammatory benefits, this bowl will not only satisfy your taste buds but also promote overall wellness. Don’t forget to check out the benefits of combining it with a refreshing salad or Harvest Bowl Sweetgreen for an even more vibrant meal!
Anti-Inflammatory Glow Bowl Ingredients
For the Base
• Quinoa – Rinse thoroughly to remove saponins for optimal flavor and texture.
• Sweet Potatoes – Select firm ones with smooth skin for natural sweetness and creaminess.
For the Toppings
• Fresh Baby Spinach – Wash properly to eliminate grit while adding a vibrant green color.
• Chickpeas – Choose canned for ease, or cook dried chickpeas if you prefer a homemade touch.
• Avocado – Opt for ripe fruits to enhance the creamy texture and flavor.
For the Sauce
• Tahini – Stir before measuring for a smooth and creamy consistency in your yogurt sauce.
• Lemon Juice – Use fresh-squeezed juice for brightening the dish with zesty flavor.
For Seasoning
• Cumin & Turmeric – Essential for flavor and anti-inflammatory benefits; ground forms are more convenient.
• Extra Virgin Olive Oil – Drizzle generously over roasted vegetables for added healthy fats and flavor.
• Salt & Pepper – Adjust to your taste for the perfect seasoning boost.
Optional Enhancements
• Nuts or Seeds – Add crunch and flavor to elevate your Anti-Inflammatory Glow Bowl even further.
• Fresh Herbs – Consider garnishing with fresh herbs for an extra touch of flavor and color.
Step‑by‑Step Instructions for Anti-Inflammatory Glow Bowl
Step 1: Cook Quinoa
Begin by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer. Combine it with 2 cups of water in a medium saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Fluff the quinoa with a fork and set aside to cool slightly.
Step 2: Roast Sweet Potatoes
While the quinoa cooks, preheat your oven to 425°F (220°C). Dice 1 large sweet potato into bite-sized pieces and toss them in a bowl with extra virgin olive oil, salt, pepper, and cumin. Spread the sweet potato cubes evenly on a parchment-lined baking sheet and roast them for approximately 25 minutes, turning halfway through, until they are tender and golden brown.
Step 3: Sauté Chickpeas
In a skillet over medium heat, drizzle a bit of olive oil and add 1 can of drained chickpeas along with ground turmeric, cumin, salt, and pepper. Stir occasionally and sauté for about 10 minutes until the chickpeas become crispy and golden, creating a delightful texture that enhances the Anti-Inflammatory Glow Bowl.
Step 4: Make Tahini Yogurt Sauce
In a medium bowl, combine tahini, yogurt, and freshly squeezed lemon juice. Whisk until smooth, then add a splash of water to reach your desired consistency, adjusting with salt to taste. This creamy tahini yogurt sauce will provide a rich and zesty drizzle atop your vibrant bowl.
Step 5: Assemble the Bowl
Start layering your Anti-Inflammatory Glow Bowl by placing the fluffy quinoa at the bottom. Next, add the roasted sweet potatoes and crispy sautéed chickpeas on top. Finish by adding fresh baby spinach and sliced ripe avocado, then generously drizzle the homemade tahini yogurt sauce over everything to elevate the flavors and presentation.
What to Serve with Anti-Inflammatory Glow Bowl
The vibrant flavors and textures of this delightful dish invite a selection of perfect pairings for an irresistible meal experience.
- Zesty Cucumber Salad: A refreshing mix of cucumbers, tomatoes, and a tangy lemon dressing complements the richness of the tahini yogurt.
- Roasted Garlic Hummus: Serve with whole-grain pita for a creamy, protein-rich dip that elevates the flavor profile beautifully.
For a well-rounded approach, you might consider a side of roasted veggies. Imagine crispy asparagus or tender carrots drizzled with olive oil, seasoned simply with salt and pepper. They bring a lovely crunch and earthiness, enhancing the meal’s overall appeal.
- Herbed Quinoa Salad: Packed with fresh herbs and a light vinaigrette, this salad adds brightness and balance to your bowl.
- Watermelon Feta Bites: These sweet and savory bites offer a refreshing contrast, making each bite an exciting experience.
- Coconut Chia Pudding: For dessert, this creamy treat can be adorned with fresh fruit and nuts, providing a nutritious conclusion to your meal.
Anti-Inflammatory Glow Bowl Variations
Feel free to make this glow bowl your own with these tasty swaps and additions!
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Grain Swap: Replace quinoa with brown rice or farro for a different base. Each option brings its own unique flavor and texture.
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Veggie Boost: Add roasted bell peppers or zucchini for an extra layer of flavor. The more colors, the more nutrients!
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Nutty Crunch: Toss in a handful of toasted nuts or seeds like pumpkin or sunflower for added crunch and nutrition. They provide a delightful contrast to the creaminess of the tahini yogurt.
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Hearty Greens: Swap baby spinach for kale or arugula for more robust greens. Each green brings its own nutritional benefits and flavor profile.
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Creamy Alternative: For a nut free option, substitute tahini with sunflower seed butter in the yogurt sauce. This keeps the creaminess alive while being allergy-friendly.
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Herbal Freshness: Incorporate fresh herbs such as cilantro or parsley to enhance the flavor and presentation. They can elevate the dish’s scent and taste remarkably!
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Add Spices: Sprinkle in some smoked paprika or red pepper flakes for a hint of heat. It adds an exciting kick without overshadowing the other flavors.
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Rainbow Variation: Top with a colorful medley of pickled vegetables for zing. This not only adds flavor but also some tang and crunch to every bite. If you’re curious about other bowls filled with goodness, check out this Harvest Bowl Sweetgreen for more inspiration!
Tips for the Best Anti-Inflammatory Glow Bowl
- Fresh Ingredients: Always use seasonal produce for the best flavor and nutritional value. Wilted or stale ingredients can dull your vibrant glow bowl.
- Rinse Quinoa: Never skip rinsing your quinoa. This crucial step removes any bitter saponins, ensuring your Anti-Inflammatory Glow Bowl tastes fresh and delightful.
- Perfectly Roasted Sweet Potatoes: Aim for golden brown edges when roasting. This adds a sweet depth of flavor that elevates your dish.
- Adjusting Tahini Sauce: For a creamier texture, whisk the tahini yogurt sauce until smooth, adding a bit of water or lemon juice if needed. It should drizzle easily over your bowl.
- Flavor Boosters: Experiment with spices! A pinch of smoked paprika or fresh herbs can completely change the flavor profile of your Anti-Inflammatory Glow Bowl.
- Layer Wisely: When assembling your bowl, layer ingredients by texture. Start with hearty quinoa, followed by softer toppings like spinach and avocado for a perfect bite every time.
How to Store and Freeze Anti-Inflammatory Glow Bowl
Fridge: Keep leftovers in an airtight container and refrigerate for up to 3 days. This ensures your Anti-Inflammatory Glow Bowl stays fresh and flavorful.
Freezer: Freeze individual components separately, like quinoa and roasted sweet potatoes, for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat in the microwave or on the stovetop, adding a splash of water to keep the dish moist and preserve the textures.
Storage Tips: Avoid storing the avocado and tahini sauce with the other ingredients to prevent browning. Add them fresh, just before serving, for the best flavor.
Make Ahead Options
These Anti-Inflammatory Glow Bowls are perfect for busy home cooks looking to save time during the week! You can prepare the quinoa, roasted sweet potatoes, and sautéed chickpeas up to three days in advance—just be sure to store them separately in airtight containers in the refrigerator to maintain their textures. For the tahini yogurt sauce, you can mix it up to 24 hours before serving; simply whisk until smooth and refrigerate. When you’re ready to enjoy, reheat the quinoa, sweet potatoes, and chickpeas gently in the microwave or on the stovetop, then assemble the bowl with fresh spinach and avocado, drizzled with your creamy tahini yogurt sauce for a fresh and vibrant meal!
Anti-Inflammatory Glow Bowl Recipe FAQs
How do I choose ripe sweet potatoes?
Absolutely! When selecting sweet potatoes, look for those that are firm with smooth skin and without any dark spots. This ensures maximum sweetness and creaminess when cooked.
What’s the best way to store leftovers?
Store your Anti-Inflammatory Glow Bowl leftovers in an airtight container in the refrigerator for up to 3 days. This keeps your bowl fresh and delicious, just like when you first made it!
Can I freeze components of the Glow Bowl?
Very much so! For best results, freeze the cooked quinoa and roasted sweet potatoes separately in airtight containers or freezer bags for up to 2 months. When you’re ready to enjoy them again, thaw in the refrigerator overnight. Then gently reheat to retain flavors and textures.
What if my tahini yogurt sauce is too thick?
If your tahini yogurt sauce turns out too thick, don’t worry! Gradually whisk in water or a little extra lemon juice, one tablespoon at a time, until you reach your desired consistency. It should be smooth enough to drizzle over your bowl!
Can I add more veggies to the bowl?
Absolutely! The more the merrier! Feel free to customize your Anti-Inflammatory Glow Bowl by adding other roasted vegetables such as bell peppers, zucchini, or even some fresh herbs for extra flavor. It’s yours to make unique!
Is this dish vegan and gluten-free?
Yes! This Anti-Inflammatory Glow Bowl is completely vegan and gluten-free, making it a perfect option for anyone with dietary restrictions. If you have any specific allergies, double-check the ingredients like tahini and yogurt to ensure they suit your needs!
Nourish Your Body with an Anti-Inflammatory Glow Bowl
Ingredients
Equipment
Method
- Rinse quinoa under cold water in a fine-mesh strainer. Combine it with water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Preheat the oven to 425°F (220°C). Dice sweet potato into bite-sized pieces and toss with olive oil, salt, pepper, and cumin. Spread on a parchment-lined baking sheet and roast for about 25 minutes, turning halfway through.
- In a skillet, drizzle olive oil and add chickpeas along with turmeric, cumin, salt, and pepper. Stir occasionally and sauté for about 10 minutes until chickpeas are crispy.
- In a medium bowl, combine tahini, yogurt, and lemon juice. Whisk until smooth, adding water to reach desired consistency, and adjust with salt to taste.
- Layer quinoa at the bottom, followed by roasted sweet potatoes, sautéed chickpeas, fresh spinach, and avocado. Drizzle with tahini yogurt sauce before serving.
