Anti-Inflammatory Glow Bowl

This vibrant anti-inflammatory glow bowl has transformed my weeknight meals with its perfect balance of nourishing ingredients and bold flavors. The combination of warm roasted vegetables, protein-rich quinoa, and creamy tahini yogurt creates a satisfying meal that makes you feel good from the inside out.

I first created this bowl during a health reset after noticing how inflammatory foods were affecting my energy levels. Within weeks of incorporating this meal into my rotation, friends started commenting on how much my skin was glowing.

Ingredients

• Quinoa: Provides complete protein and a fluffy texture that soaks up flavors beautifully
• Sweet potatoes: Deliver beta carotene and natural sweetness that balances the savory elements
• Fresh baby spinach: Adds iron and folds in easily without cooking for maximum nutrition
• Chickpeas: Create satisfying crunch and plant protein when roasted with spices
• Ripe avocado: Contributes creamy healthy fats that help your body absorb other nutrients
• Tahini: Gives the sauce a rich nutty base that pairs perfectly with the brightness of yogurt
• Plain yogurt: Balances the tahini with probiotics and tanginess
• Fresh lemon juice: Activates the flavors and adds essential vitamin C
• Ground cumin: Brings earthy warmth to both the roasted vegetables and the sauce
• Ground turmeric: Provides the signature anti-inflammatory compound curcumin plus golden color
• Extra virgin olive oil: Delivers polyphenols and helps carry fat-soluble nutrients
• Salt and pepper: Enhance all flavors while allowing individual ingredients to shine

Step-by-Step Instructions

Prepare the Quinoa Base:

Thoroughly rinse quinoa under cold water until the water runs clear to remove any natural coating that can cause bitterness. Combine with 2 cups of water in a saucepan, bring to a gentle boil, then immediately reduce to a simmer and cover with a tight-fitting lid. Allow to cook undisturbed for 15 minutes until tiny spirals separate from the seeds and water is fully absorbed. Let stand covered for 5 additional minutes for fluffiest texture.

Roast the Sweet Potatoes:

Preheat your oven to 425°F ensuring it reaches full temperature before adding vegetables. Cut sweet potatoes into 3/4-inch cubes for the perfect balance of crispy exterior and creamy interior. Toss thoroughly with 1 tablespoon olive oil, 1/2 teaspoon cumin, and generous pinches of salt and pepper, making sure each piece is evenly coated. Spread in a single layer on a baking sheet with space between pieces to encourage browning. Roast for 25 minutes, flipping halfway through for even caramelization.

Crisp the Chickpeas:

Heat 1 tablespoon olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add thoroughly drained and patted-dry chickpeas, 1/2 teaspoon turmeric, 1/2 teaspoon cumin, salt, and pepper. Stir occasionally for about 10 minutes until the chickpeas develop a golden crust. For maximum crispness, avoid overcrowding the pan and resist stirring too frequently.

Create the Tahini Yogurt Sauce:

In a medium bowl, whisk 1/2 cup tahini until smooth. Gradually incorporate 1/2 cup yogurt, the juice of one lemon, and 1/4 teaspoon salt. Add water one tablespoon at a time while whisking until you achieve a pourable but thick consistency similar to honey. Taste and adjust seasoning, adding more lemon for brightness or salt to enhance flavor.

Assemble Your Glow Bowl:

Start with a base of fluffy quinoa, approximately 3/4 cup per bowl. Arrange the roasted sweet potatoes and crispy chickpeas in separate sections. Add a generous handful of fresh spinach, allowing it to slightly wilt from the heat of the other components. Fan out quarter of an avocado in slices. Drizzle generously with the tahini yogurt sauce, starting from the center and moving outward in a spiral pattern.

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My favorite ingredient in this bowl is the turmeric-roasted chickpeas. I discovered this technique when trying to recreate the crispy texture of deep-fried foods without the inflammatory oils. The first time I served these golden nuggets to my skeptical teenager, they disappeared from the serving dish before they even made it to the bowl!

Recipe FAQs

→ Can I make this glow bowl ahead of time?

Yes! You can prepare all the components (quinoa, roasted sweet potatoes, spiced chickpeas, and tahini sauce) up to 3 days in advance and store them separately in airtight containers. The avocado should be sliced fresh when ready to serve. Assemble the bowls just before eating for the best texture and flavor.

→ How can I make this dish vegan?

Simply substitute the plain yogurt in the tahini sauce with a plant-based yogurt alternative such as coconut, almond, or soy yogurt. All other ingredients in the glow bowl are already plant-based.

→ What makes this bowl anti-inflammatory?

Several ingredients provide anti-inflammatory benefits: turmeric contains curcumin (a powerful anti-inflammatory compound), extra virgin olive oil offers polyphenols and healthy fats, sweet potatoes provide antioxidants, and avocados contribute omega-3 fatty acids. The combination of these foods may help reduce inflammation in the body.

→ Can I substitute quinoa with another grain?

Absolutely! Brown rice, farro, or buckwheat would work well as alternatives. Adjust cooking times according to the grain you choose - brown rice typically takes 35-40 minutes, farro about 30 minutes, and buckwheat approximately 15 minutes.

→ How can I add more protein to this bowl?

While this bowl already contains about 18g of protein from the quinoa and chickpeas, you can increase the protein content by adding grilled chicken, salmon, tofu, tempeh, or a soft-boiled egg. For a plant-based option, hemp seeds or additional legumes would work well.

→ What's the best way to store leftovers?

Store components separately in airtight containers in the refrigerator. The quinoa, chickpeas, and sweet potatoes will last 3-4 days, while the tahini sauce keeps for about 5 days. Add fresh avocado and spinach only when ready to serve. Reheat the quinoa, sweet potatoes and chickpeas separately before assembling.