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–+ servings

Anti-Inflammatory Glow Bowl with Tahini Yogurt

A vibrant and nutritious bowl packed with anti-inflammatory ingredients, topped with creamy tahini yogurt for a delicious and healthy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: main, Salad
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 cup chickpeas cooked or canned
  • 1 cup sweet potato cubed
  • 1 cup spinach fresh
Toppings
  • 1/4 cup pomegranate seeds
  • 1/4 cup pumpkin seeds toasted
  • 2 tablespoons olive oil for drizzling
Tahini Yogurt
  • 1 cup plain yogurt dairy or non-dairy
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1/4 teaspoon salt

Method
 

Prepare Quinoa and Sweet Potato
  1. In a medium saucepan, bring water to a boil. Add quinoa, reduce heat, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
  2. Meanwhile, steam or roast the sweet potato cubes until tender, about 10 minutes.
Make Tahini Yogurt
  1. In a bowl, whisk together yogurt, tahini, lemon juice, minced garlic, and salt until smooth.
Assemble the Bowl
  1. In a large bowl, layer quinoa, chickpeas, sweet potato, and spinach.
  2. Top with sliced avocado, pomegranate seeds, and pumpkin seeds.
  3. Drizzle with olive oil and serve with tahini yogurt on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gFiber: 10gSugar: 5g

Notes

Feel free to customize the toppings based on seasonal ingredients or personal preference.

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