Anti-Inflammatory Glow Bowl with Tahini Yogurt (Printable Version)

Nourishing bowl with quinoa, roasted sweet potatoes, spiced chickpeas, fresh greens, and creamy tahini sauce for a satisfying meal.

# What You'll Need:

→ Grains & Legumes

01 - 1 cup quinoa, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables & Greens

03 - 2 medium sweet potatoes, diced
04 - 2 cups fresh baby spinach
05 - 1 ripe avocado, sliced

→ Dressing & Sauce

06 - 1/2 cup tahini
07 - 1/2 cup plain yogurt
08 - Juice of 1 lemon
09 - 3 tablespoons extra virgin olive oil
10 - Salt and pepper to taste

→ Spices

11 - 1 teaspoon ground cumin, divided
12 - 1 teaspoon ground turmeric
13 - Salt and pepper to taste

# Steps to Follow:

01 - Preheat oven to 425°F
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon cumin, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and golden
03 - Rinse quinoa thoroughly. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork
04 - In a skillet, heat 1 tablespoon olive oil over medium heat. Add chickpeas, 1/2 teaspoon cumin, turmeric, salt, and pepper. Sauté for 10 minutes, stirring occasionally, until chickpeas are crispy and fragrant
05 - Whisk together tahini, yogurt, lemon juice, remaining 1 tablespoon olive oil, salt, and pepper in a bowl. Add water 1 tablespoon at a time until desired creamy consistency is reached
06 - Divide cooked quinoa among four bowls. Top with roasted sweet potatoes, sautéed chickpeas, fresh spinach, and avocado slices
07 - Drizzle generously with tahini yogurt sauce and serve immediately

# Additional Tips::

01 -
  • It's a complete meal in one bowl—protein, whole grains, healthy fats, and vegetables all working together to keep you satisfied for hours.
  • The warm and cool elements create this amazing textural contrast that makes every bite interesting rather than monotonous.
  • You can prep most components ahead and assemble in minutes, which feels like cheating on a healthy dinner.
02 -
  • Don't skip rinsing the quinoa—it genuinely tastes better when you remove that natural coating, and the texture becomes lighter and fluffier.
  • The tahini sauce thickens as it sits, so make it just before you assemble the bowls and add water gradually until it's the consistency you prefer.
  • Roasting the sweet potatoes at 425°F ensures they get caramelized on the outside while staying creamy inside, which makes a real difference in texture.
03 -
  • If you're making this vegan, use coconut yogurt or cashew cream instead of dairy yogurt—the sauce will taste slightly different but remain delicious and creamy.
  • The tahini sauce can be made thinner for drizzling or thicker for dolloping by adjusting the water content, so taste as you go rather than following measurements blindly.
  • Roast extra sweet potatoes on the same baking sheet as the ones for this bowl and use them for snacking throughout the week—they're addictive with just a pinch of sea salt.
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