Anti-Inflammatory Glow Bowl (Print Version)
Vibrant bowl combining quinoa, roasted sweet potatoes and turmeric-spiced chickpeas topped with creamy tahini-yogurt sauce.
# Ingredients:
→ Main Ingredients
01 -
1 cup quinoa
02 -
2 medium sweet potatoes, diced
03 -
2 cups fresh baby spinach
04 -
1 can (15 oz) chickpeas, drained
05 -
1 ripe avocado, sliced
→ Tahini Yogurt Sauce
06 -
½ cup tahini
07 -
½ cup plain yogurt
08 -
Juice of 1 lemon
→ Seasonings and Oil
09 -
1 tsp ground cumin
10 -
1 tsp ground turmeric
11 -
3 Tbsp extra virgin olive oil
12 -
Salt and pepper to taste
# Steps to Follow:
01 -
Rinse quinoa under cold water. Cook in a saucepan with 2 cups water; bring to boil, cover, reduce heat, and simmer for about 15 minutes until water is absorbed.
02 -
Preheat oven to 220°C (425°F). Toss diced sweet potatoes in olive oil, cumin, salt, and pepper. Roast on a baking sheet for about 25 minutes until tender.
03 -
In a skillet, heat olive oil over medium heat; add chickpeas with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until crispy.
04 -
Whisk together tahini, yogurt, lemon juice, salt, and enough water to achieve desired consistency.
05 -
Layer quinoa as the base of the bowl, followed by roasted sweet potatoes and crispy chickpeas. Top with fresh spinach leaves and avocado slices. Drizzle with tahini yogurt sauce.
# Additional Notes:
01 -
Toasted chickpeas add extra protein and crunch to this bowl.
02 -
Adjust the tahini yogurt sauce thickness by adding water gradually.