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–+ servings
Anti-Inflammatory Glow Bowl

Anti-Inflammatory Glow Bowl That Boosts Your Wellness Today

Discover the vibrant and nutrient-dense Anti-Inflammatory Glow Bowl, packed with health-boosting ingredients for your wellness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Salad
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Quinoa For a different texture, try brown rice.
  • 2 medium Sweet Potatoes Substitute with butternut squash if preferred.
For the Vegetables
  • 2 cups Spinach Fresh baby spinach is best but can be replaced with kale or arugula.
  • 1 can Chickpeas Canned chickpeas are convenient, or substitute with black beans.
For Topping
  • 1 medium Avocado Choose ripe ones; substitute with nuts if allergic.
  • 1/4 cup Tahini Use sunflower seed butter for a nut-free option.
For the Dressing
  • 1 medium Lemon Juice Use fresh lemon juice.
  • 1 teaspoon Cumin Essential for anti-inflammatory properties.
  • 1 teaspoon Turmeric Essential for anti-inflammatory properties.
  • 2 tablespoons Olive Oil Drizzle generously; avocado oil works as a substitute.
  • to taste Salt Essential seasoning; adjust as needed.
  • to taste Pepper Essential seasoning; adjust as needed.

Equipment

  • Medium saucepan
  • Large skillet
  • Baking sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of quinoa under cold running water. In a medium saucepan, combine with 2 cups of water. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
  2. Preheat your oven to 425°F. Dice 2 medium sweet potatoes, toss with 2 tablespoons of olive oil, cumin, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes, turning halfway through.
  3. In a large skillet, heat 1 tablespoon of olive oil. Drain and rinse 1 can of chickpeas, add to the skillet with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until golden brown and crispy.
  4. In a medium bowl, whisk together 1/4 cup of tahini, 1/2 cup of yogurt, and the juice of one lemon until smooth. Adjust consistency with water.
  5. Assemble the bowl starting with quinoa, followed by roasted sweet potatoes, sautéed chickpeas, spinach, and avocado. Drizzle with tahini yogurt sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

For optimal flavor, use fresh ingredients and season generously. Consider storage tips for leftovers to maintain freshness and flavor.

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