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Anti-Inflammatory Glow Bowl

Anti-Inflammatory Glow Bowl

A vibrant Anti-Inflammatory Glow Bowl packed with quinoa, sweet potatoes, and chickpeas, topped with creamy tahini yogurt for a nutritious meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course main
Cuisine American
Servings 4 bowls
Calories 610 kcal

Equipment

  • Saucepan
  • baking sheet
  • skillet

Ingredients
  

Grain and Vegetables

  • 1 cup quinoa
  • 2 medium sweet potatoes, diced
  • 2 cups fresh baby spinach
  • 1 can (15 oz) chickpeas, drained
  • 1 ripe avocado, sliced

Sauce

  • ½ cup tahini
  • ½ cup plain yogurt
  • Juice of 1 lemon

Seasonings and Oils

  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 3 tablespoon extra virgin olive oil
  • Salt and pepper to taste

Instructions
 

Cooking Instructions

  • 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.
  • Preheat oven to 425°F (220°C). Toss diced sweet potatoes in olive oil, cumin, salt, and pepper. Roast on a baking sheet for about 25 minutes until tender.
  • In a skillet, heat olive oil over medium heat; add chickpeas with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until crispy.
  • Whisk together tahini, yogurt, lemon juice, salt, and enough water to achieve desired consistency.
  • Assemble bowls by layering quinoa as the base followed by roasted sweet potatoes and chickpeas. Top with spinach leaves and avocado slices. Drizzle with tahini yogurt sauce.

Notes

Perfect for brunch or a quick weeknight dinner, this dish is both satisfying and packed with flavors that will leave you glowing from the inside out.

Nutrition

Serving: 1bowlCalories: 610kcalCarbohydrates: 71gProtein: 18gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 24gSodium: 350mgFiber: 15gSugar: 6g
Keyword Anti-Inflammatory, Glow Bowl, Healthy, Nutritious, vegan
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