Name: Anti-Inflammatory Glow Bowl with Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Healthy
Ingredients: 1 cup quinoa, rinsed; 2 cups water; Pinch of salt; 2 medium sweet potatoes, diced; 1–2 Tbsp extra virgin olive oil; 1/2 tsp ground cumin; Salt and pepper, to taste; 1 can (15 oz) chickpeas, drained and rinsed; 1 Tbsp extra virgin olive oil; 1/2 tsp ground cumin (remaining); 1 tsp ground turmeric; 1/2 cup tahini; 1/2 cup plain yogurt (Greek or dairy-free as desired); Juice of 1 lemon; 1 Tbsp extra virgin olive oil; Salt and pepper, to taste; Water, as needed to thin; 2 cups fresh baby spinach; 1 ripe avocado, sliced

Description

A vibrant bowl filled with roasted sweet potatoes, crispy chickpeas, and creamy tahini-yogurt sauce, perfect for a nourishing meal.

Ingredients

1 cup quinoa, rinsed
2 cups water
Pinch of salt
2 medium sweet potatoes, diced
1–2 Tbsp extra virgin olive oil
1/2 tsp ground cumin
Salt and pepper, to taste
1 can (15 oz) chickpeas, drained and rinsed
1 Tbsp extra virgin olive oil
1/2 tsp ground cumin (remaining)
1 tsp ground turmeric
1/2 cup tahini
1/2 cup plain yogurt (Greek or dairy-free as desired)
Juice of 1 lemon
1 Tbsp extra virgin olive oil
Salt and pepper, to taste
Water, as needed to thin
2 cups fresh baby spinach
1 ripe avocado, sliced

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Instructions

Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 1–2 Tbsp olive oil, 1/2 tsp ground cumin, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25 minutes, turning once halfway through, until tender and golden.
Rinse quinoa thoroughly in a fine mesh sieve. Combine 1 cup rinsed quinoa with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and fluff with a fork.
Heat 1 Tbsp olive oil in a skillet over medium heat. Add drained and rinsed chickpeas, the remaining 1/2 tsp ground cumin, 1 tsp ground turmeric, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until chickpeas are golden and slightly crispy.
Whisk together 1/2 cup tahini, 1/2 cup plain yogurt, juice of 1 lemon, 1 Tbsp olive oil, salt, and pepper in a bowl. Add water, a tablespoon at a time, until you reach a pourable but creamy consistency.
Divide cooked quinoa among bowls. Top each bowl with roasted sweet potatoes, sautéed chickpeas, fresh baby spinach, and sliced avocado. Drizzle generously with tahini-yogurt sauce and serve immediately.

Notes

Fresh lemon juice brightens the flavors. Adjust salt and lemon to taste for balance.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Oven Roasting / Sautéing
Cuisine: Healthy