Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

I have to admit, the first time I made this Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe, I was blown away by how bright and comforting it felt, especially after a long day. I whipped it up for a casual lunch with friends who tend to be picky eaters, and everyone was asking for seconds without even realizing how nourishing it was. The warmth of the roasted sweet potatoes paired with the crisp chickpeas and creamy avocado gave such a cozy, satisfying vibe—perfect for refueling and glowing from the inside out.

This recipe stands out because of its vibrant layers of flavor and texture, plus it’s super simple to put together. You’ll love the gentle earthiness from cumin and turmeric, the fresh zing from lemon juice, and that dreamy tahini yogurt drizzle that ties everything together with a silky finish. The aromas filling the kitchen while roasting those sweet potatoes alone are enough to make your mouth water. Plus, the contrast of the fluffy quinoa, crunchy chickpeas, and creamy avocado keeps every bite interesting.

If you’re new to bowls or looking for a healthy meal that doesn’t feel like a chore, this glow bowl is totally approachable. I’ll walk you through each step, sharing tips so your quinoa cooks perfectly, your chickpeas turn crispy, and your sauce hits just the right balance. Before you know it, you’ll have a delicious, wholesome meal you can spoon into bowls any day of the week.

Gather Your Ingredients

Ingredients You’ll Need

Before diving in, make sure you have all your ingredients prepped and ready. Measuring accurately helps everything come together perfectly, but you’ll find the exact amounts neatly organized in the recipe card below.

• Quinoa: The fluffy, protein-packed base of your bowl; rinse to remove any bitterness.
• Sweet potatoes: Roasted for natural sweetness and creaminess; you can swap for butternut squash if preferred.
• Baby spinach: Adds a fresh, vibrant green layer packed with nutrients.
• Chickpeas: Provides crispy, savory bites when sautéed; canned is easiest, but cooking from dry works too.
• Avocado: Creamy, rich texture that balances the spices; ripe and soft is best.
• Tahini: Nutty sesame paste that’s key for the sauce; swap for almond butter in a pinch.
• Plain yogurt: Adds tang and creaminess; Greek yogurt works great for thickness.
• Lemon juice: Brightens flavors; fresh squeezed is unbeatable.
• Ground cumin: Warm, earthy spice that deepens flavor layers.
• Ground turmeric: Offers anti-inflammatory benefits and golden color.
• Extra virgin olive oil: For roasting and sautéing; adds richness and helps with crisping.
• Salt and pepper: Essential to enhance and balance all the flavors.

If you don’t have some spices on hand, don’t worry! Substitutions like smoked paprika for cumin or skipping turmeric won’t make or break this glow bowl. Just aim for similar warmth and brightness.

Kitchen Tools Required

• Saucepan with lid: Essential for perfectly cooked quinoa without sticking.
• Baking sheet: Needed for roasting sweet potatoes evenly.
• Skillet or frying pan: For sautéing chickpeas to crispy perfection.
• Mixing bowl: To whisk together the tahini yogurt sauce smoothly.
• Measuring cups and spoons: Accuracy here means your flavors will pop just right.
• Sharp knife and cutting board: For quick and safe chopping of sweet potatoes and avocado.

How to Make Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe

Ready to create your glow bowl masterpiece? Follow these steps closely, and I promise it’ll come together smoothly and taste fantastic.

1. Cook the quinoa: Rinse 1 cup quinoa well under cold water to wash away bitterness. Combine with 2 cups water in a saucepan, bring to a boil, then cover and lower heat to a simmer. Cook gently for about 15 minutes or until all the water is absorbed and quinoa is fluffy. Fluff with a fork before assembling.
2. Roast the sweet potatoes: Preheat your oven to 425°F (220°C). Toss diced sweet potatoes with 1½ Tbsp olive oil, 1 tsp cumin, salt, and pepper. Spread in a single layer on a baking sheet. Roast for about 25 minutes until tender and slightly caramelized on edges.
3. Prepare crispy chickpeas: Heat 1½ Tbsp olive oil in a skillet over medium heat. Add drained chickpeas and sprinkle with 1 tsp turmeric, 1 tsp cumin, salt, and pepper. Sauté for around 10 minutes, stirring often, until chickpeas are golden and crispy.
4. Make the tahini yogurt sauce: In a bowl, whisk together ½ cup tahini, ½ cup plain yogurt, juice of 1 lemon, and a pinch of salt. Add water little by little until you get a smooth, drizzly consistency—perfect for pouring over your bowl.
5. Assemble your glow bowl: Start with a base of quinoa, then layer on roasted sweet potatoes and crispy chickpeas. Add fresh baby spinach and slices of ripe avocado. Finally, drizzle generously with the tahini yogurt sauce to bring everything together.

How to Serve

Enhance the Taste

For an added flavor boost, sprinkle some toasted pumpkin seeds or pomegranate arils on top. A dash of smoked paprika or a pinch of chili flakes can give your Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe an exciting kick. Fresh herbs like cilantro or parsley lift the aroma and add a fresh bite that complements the creamy tahini dressing perfectly.

Tasty Combos

This bowl pairs beautifully with a crisp, chilled cucumber mint water or a light herbal tea like chamomile or ginger. If you want some crunch on the side, try whole grain crackers or a simple side salad dressed with lemon and olive oil. It’s a well-rounded meal that feels nourishing yet light.

Serving Tips

If you’re serving this for a crowd, assemble most ingredients ahead of time and keep the yogurt sauce refrigerated. Let guests build their own bowls for a fun, interactive meal. For gifting or make-ahead lunches, pack components separately and drizzle the sauce just before eating to keep everything fresh and vibrant.

Easy Variations

• Make it dairy-free by swapping plain yogurt for coconut or almond yogurt.
• Add a spoonful of harissa or sriracha to the tahini yogurt for some heat.
• Swap sweet potatoes for roasted butternut squash or carrots for seasonal variety.
• Mix in some cooked lentils or shredded chicken for more protein.
• Top with toasted nuts or seeds for extra crunch and nutrition.

Storing and Reheating Tips

• Store components separately in airtight containers in the fridge for up to 3 days.
• Reheat quinoa and sweet potatoes gently in the microwave until warm, about 1–2 minutes.
• Avoid reheating avocado and fresh spinach—add these fresh when serving.
• Keep the tahini yogurt sauce cold and stir before serving if it thickens.

Common Questions

• Can I use another grain instead of quinoa? Absolutely! Brown rice or millet works well, but adjust cooking times accordingly.
• Is the tahini yogurt sauce complicated to make? Not at all! Just whisk the ingredients together, adding water until it’s the consistency you like.
• How do I get the chickpeas crispy? Make sure to sauté over medium heat and don’t overcrowd the pan. Press them down gently for better crisping.
• Can I prepare this bowl in advance? You can prep most components ahead but assemble fresh to keep the bowl colorful and the avocado from browning.
• What if I don’t have baby spinach? Kale or mixed greens are great substitutes; just add them fresh at the end.

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