Anti-Inflammatory Glow Bowl (Printable Version)

Nourishing bowl with quinoa, roasted sweet potatoes, crispy chickpeas, and avocado with tangy tahini sauce.

# What You'll Need:

→ Base

01 - 1 cup quinoa, rinsed
02 - 2 medium sweet potatoes, peeled and diced

→ Toppings

03 - 2 cups fresh spinach, washed
04 - 1 can (15 oz) chickpeas, drained and rinsed
05 - 2 medium avocados, sliced

→ Tahini Yogurt Sauce

06 - 1/2 cup tahini, stirred well
07 - 1/2 cup plain yogurt
08 - 1 lemon, juiced (approximately 2-3 tablespoons)
09 - Salt to taste

→ Seasoning

10 - 1 teaspoon ground cumin
11 - 1 teaspoon turmeric
12 - 2 tablespoons extra virgin olive oil
13 - Salt and pepper to taste

# Steps to Follow:

01 - Rinse quinoa under cold water. Combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and set aside.
02 - Preheat oven to 425°F. 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, turning halfway through, until tender and golden brown.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add drained chickpeas, remaining cumin, turmeric, salt, and pepper. Sauté for 8-10 minutes, stirring occasionally, until crispy and golden.
04 - In a medium bowl, whisk together tahini, yogurt, lemon juice, and a pinch of salt. Add 2-3 tablespoons water, whisking until the sauce reaches a smooth, creamy consistency. Adjust salt and lemon juice to taste.
05 - Divide cooked quinoa evenly among four bowls. Top each with roasted sweet potatoes, crispy chickpeas, fresh spinach, and sliced avocado. Drizzle generously with tahini yogurt sauce and serve immediately.

# Additional Tips::

01 -
  • It's the kind of bowl you can eat and actually feel the difference in your body afterward, no guilt required.
  • Everything comes together in less than an hour, which means you can make it on a weeknight without drama.
  • The tahini sauce is so creamy and tangy that you'll find yourself drizzling it on other things by the end of the week.
  • Once you see how simple it is, meal prep becomes something you actually look forward to instead of dread.
02 -
  • Don't skip rinsing the quinoa or it'll taste slightly bitter and muddy instead of clean and nutty, which completely changes how the bowl tastes.
  • If your tahini sauce seizes up and becomes grainy when you add the yogurt, whisk in the water more slowly and gradually—patience here prevents a broken sauce.
  • The avocado should go in last because it turns brown and mealy if it sits with acidic components, so slice it just before assembly or even just before eating.
03 -
  • Toast your spices in the oil for 30 seconds before adding the vegetables—this blooms them and makes the flavors taste deeper and more sophisticated.
  • If your chickpeas aren't getting crispy, make sure your skillet is actually hot and don't crowd them—let them sit undisturbed for a minute or two so they develop that crucial golden exterior.
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