Some mornings you just want to wake up your body from the inside out. That’s what this anti inflammatory glow bowl doesit brings color to the table and calm to your whole system, one gorgeous spoonful at a time.
I started making bowls like this back in 2009, when my daughter came home from college complaining her skin felt dull and her energy kept crashing. We loaded hers with turmeric-roasted sweet potato, fresh ginger, and a drizzle of tahinishe called it “eating sunshine.” The trick is roasting your vegetables just until they caramelize, so every bite has that deep, golden sweetness that makes eating well feel like a treat, not a chore.
PrintAnti-Inflammatory Glow Bowl Recipe Easy Fresh and Vibrant
Enjoy a fresh and vibrant anti inflammatory glow bowl packed with quinoa sweet potatoes and chickpeas. This easy recipe is perfect for a nutritious healthy meal with a flavorful tahini yogurt sauce. Customize with your favorite seasonal veggies.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4 bowls 1x
- Category: Salad
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 1 cup quinoa rinse before cooking
- 2 medium sweet potatoes firm with smooth skin
- 2 cups spinach wash thoroughly
- 1 can chickpeas drained
- 2 medium avocado select ripe avocados
- 1/2 cup tahini stir well before measuring
- 1/2 cup plain yogurt
- 1 juiced lemon freshly squeezed
- 1 teaspoon cumin ground
- 1 teaspoon turmeric
- 2 tablespoons olive oil extra virgin
- to taste salt
- to taste pepper
Instructions
- Start by rinsing the quinoa and cooking it covered in boiling water on low heat for 15 minutes then fluff it up and keep aside.
- Set your oven to 425°F 220°C then peel and cut the sweet potatoes into cubes toss with olive oil cumin salt and pepper then spread on a baking sheet and roast for 25 minutes.
- Warm olive oil in a skillet and add chickpeas with cumin turmeric salt and pepper then cook for 10 minutes stirring frequently until they become golden and crispy.
- Combine tahini yogurt lemon juice and salt in a bowl whisk well then add water gradually until the sauce reaches a creamy consistency adjusting salt to taste.
- Assemble your bowl by layering quinoa as the base and topping it with roasted sweet potatoes sautéed chickpeas fresh spinach and slices of avocado then drizzle with the tahini yogurt sauce before serving.
Notes
- Customize your bowl with seasonal vegetables and grains
- Store components separately to maintain freshness
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g + 13 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 15 g
Why This Bowl Belongs in Your Weekly Rotation
You’ll love how this anti inflammatory glow bowl tastes like comfort food while quietly doing good work inside your body. Turmeric and cumin bring warmth and calm to roasted sweet potatoes, chickpeas turn golden and crispy in the skillet, and tahini ties everything together with creamy richness.
It’s the kind of meal that feels special enough for company but simple enough to make on a Tuesday night when you just want something that feeds youbody and soul.
The Core Ingredients That Make It Glow
Here’s what goes into each bowl, and why it matters:
- Quinoa: Your fluffy, protein-packed base that soaks up all the flavors
- Sweet potatoes: Roasted with cumin until caramelized and slightly crispy at the edges
- Chickpeas: Sautéed with turmeric and cumin until goldenthey’re the crunchy, savory surprise in every bite
- Spinach and avocado: Fresh greens and creamy richness to balance the roasted elements
- Tahini yogurt sauce: Tangy, creamy, with a squeeze of lemon that brightens everything
Pro Tip: Stir your tahini well before measuringit separates in the jar and you want that smooth, pourable consistency.
How the Timing Works
The secret to getting this anti inflammatory glow bowl on the table without stress? Cook everything at once. While the sweet potatoes roast, you’ll simmer the quinoa and crisp up the chickpeas. It all comes together in about 40 minutes, with most of that being hands-off oven time.
| Component | Cook Time | Method |
|---|---|---|
| Quinoa | 15 minutes | Simmer on stovetop, covered |
| Sweet potatoes | 25 minutes | Roast at 425°F until caramelized |
| Chickpeas | 10 minutes | Sauté in skillet until crispy |
| Tahini sauce | 5 minutes | Whisk in bowl, adjust consistency |
Building Your Bowl Like a Pro
Start with a generous scoop of fluffy quinoa at the bottom. Arrange your roasted sweet potatoes and crispy chickpeas on topdon’t just dump everything in a pile. Tuck fresh spinach alongside sliced avocado, then drizzle that creamy tahini yogurt sauce over the whole thing.
What makes this beautiful is the contrast: warm roasted vegetables against cool greens, crunchy chickpeas next to creamy avocado. Every forkful should have a little bit of everything.
Simple Swaps for What You Have on Hand
This bowl is wonderfully flexible. If your pantry or fridge looks a little different today, here’s how to make it work:
| Instead of… | Try this |
|---|---|
| Quinoa | Brown rice, farro, or couscous |
| Sweet potatoes | Butternut squash or carrots |
| Chickpeas | White beans or roasted tofu |
| Spinach | Arugula, kale, or mixed greens |
| Plain yogurt | Greek yogurt or extra tahini thinned with water |
How to Store and Enjoy Leftovers
The trick to keeping this fresh for days? Store each component separately in airtight containers. Your quinoa, roasted sweet potatoes, and crispy chickpeas will keep for up to four days in the fridge. Keep the tahini sauce in a small jar and give it a good stir before drizzling.
Slice your avocado fresh each timeit doesn’t store well once cut. Assemble individual bowls as you need them, and reheat the cooked components gently if you prefer them warm.
Note: The chickpeas lose some crispness after storage, but a quick toss in a hot skillet brings them back to life.
When This Bowl Shines Brightest
Pack it for lunch in a wide container with the sauce on the side. Serve it for a light dinner when you want something nourishing without feeling heavy. It’s perfect for meal prep Sundaysmake a big batch of each component and mix and match throughout the week.
One reader told me she doubles the recipe every weekend and her teenage son actually asks for “that glow bowl thing” after basketball practice. That’s when you know you’ve found a keeper.
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FAQs ( Anti-Inflammatory Glow Bowl )
What vegetables work best for this recipe?
Colorful vegetables like bell peppers, broccoli, spinach, carrots, and purple cabbage provide the most anti-inflammatory benefits. Root vegetables such as sweet potatoes and beets add natural sweetness and fiber. Choose at least 3-4 different colors to maximize nutrient diversity and create that beautiful glow effect.
Can I meal prep this dish ahead of time?
Yes, this meal preps beautifully for up to 4 days in the refrigerator. Cook grains and roasted vegetables separately, then store in glass containers. Keep dressing separate until serving to maintain freshness. Add delicate greens and avocado just before eating for best texture and nutrition.
Which grains provide the most anti-inflammatory benefits?
Quinoa, brown rice, and farro are excellent choices due to their high fiber content and complete proteins. Steel-cut oats and bulgur wheat also work well. These whole grains help reduce inflammation while providing sustained energy and keeping you satisfied longer than refined grains.
What proteins can I add to make this more filling?
Grilled salmon, chicken thighs, or tempeh work wonderfully and add anti-inflammatory omega-3s. Plant-based options like hemp seeds, chickpeas, or edamame boost both protein and fiber. Aim for 4-6 ounces of protein per serving to create a balanced, satisfying meal.
How do I make the perfect anti-inflammatory dressing?
Combine extra virgin olive oil with fresh lemon juice, minced ginger, and turmeric for maximum anti-inflammatory power. Add a touch of honey and Dijon mustard for balance. Whisk well and let it sit for 10 minutes before drizzling to allow the flavors to meld together beautifully.
You’ll have this beautiful anti inflammatory glow bowl ready in about 40 minutes, and every spoonful tastes like sunshinewarm roasted sweetness, creamy tahini, and those perfectly crispy chickpeas that make you reach for seconds. It’s the kind of meal that nourishes quietly, filling your kitchen with the most wonderful aromas of cumin and turmeric while it comes together.
A little trick from my own kitchen: roast extra sweet potatoes and keep them ready in the fridgethey transform any simple grain bowl into something special all week long. Try adding a handful of pomegranate seeds when they’re in season for a beautiful pop of color and sweetness. If you’re serving this to someone who loves a little heat, a drizzle of chili oil over that tahini sauce makes everything sing.
I’d love to hear how this bowl finds its way into your weekdoes it become your Sunday ritual or your quick weeknight rescue? Snap a photo when yours is all golden and gorgeous, and share it with someone who needs a little glow in their day. This is the kind of recipe that gets better every time you make it, becoming completely your own.
