Anti-Inflammatory Glow Bowl Tahini (Print-Friendly Version)
Vibrant bowl layered with grains, roasted sweet potatoes, crispy chickpeas, greens, and tangy tahini yogurt.
# Ingredients List:
→ Base
01 -
200 g quinoa, rinsed
02 -
2 cups (480 ml) water
→ Roasted Vegetables
03 -
2 medium sweet potatoes, peeled and diced
04 -
1 tablespoon extra virgin olive oil
05 -
0.5 teaspoon ground cumin
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Crispy Chickpeas
08 -
1 can (400 g) chickpeas, drained and rinsed
09 -
1 tablespoon extra virgin olive oil
10 -
1 teaspoon ground turmeric
11 -
0.5 teaspoon ground cumin
12 -
Salt, to taste
13 -
Black pepper, to taste
→ Tahini Yogurt Sauce
14 -
120 g tahini
15 -
120 g plain yogurt
16 -
Juice of 1 lemon
17 -
Salt, to taste
18 -
Water, as needed
→ Toppings
19 -
2 cups (60 g) baby spinach
20 -
1 ripe avocado, sliced
# How to Make It:
01 -
Rinse quinoa thoroughly under cold water. Place quinoa and water in a saucepan. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
02 -
Preheat oven to 220°C. Toss diced sweet potatoes with olive oil, ground cumin, salt, and black pepper. Spread evenly on a baking tray and roast for 25 minutes until golden and tender.
03 -
Heat olive oil in a skillet over medium heat. Add chickpeas, turmeric, ground cumin, salt, and pepper. Sauté for 10 minutes until chickpeas become golden and crisp.
04 -
In a bowl, whisk together tahini, yogurt, lemon juice, and salt. Gradually add water until desired creamy consistency is reached.
05 -
Distribute quinoa as the base in serving bowls. Layer with roasted sweet potatoes and crispy chickpeas. Add baby spinach and avocado slices. Drizzle generously with tahini yogurt sauce.
# Extra Tips:
01 -
For extra flavor, sprinkle bowls with fresh herbs such as parsley or coriander before serving.