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Anti-Inflammatory Glow Bowl Recipe Easy Fresh and Vibrant

ANTI INFLAMMATORY GLOW BOWL centered hero view, clean and uncluttered
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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.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://www.amgroyal.com/anti-inflammatory-glow-bowl/