Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
Sink your fork into the vibrant world of the Anti-Inflammatory Glow Bowl with Tahini Yogurt—a true celebration of nourishing, healing ingredients all nestled in one dazzling dish. Earthy roasted sweet potatoes mingle with fluffy quinoa, crispy steamed broccoli, and crunchy red cabbage, while chickpeas and warming spices deliver layers of comfort and depth. It’s all topped with a luscious tahini yogurt drizzle that ties every colorful bite together. This bowl isn’t just a feast for your body; it’s a party for your eyes and taste buds, making healthy eating irresistibly joyful.
Ingredients You’ll Need
Let’s gather your kitchen essentials! Each ingredient in the Anti-Inflammatory Glow Bowl with Tahini Yogurt is carefully chosen to pack in flavor, color, and those good-for-you nutrients your body will thank you for. These are simple staples that become extraordinary when brought together.
- Cooked Quinoa: The fluffy foundation—nutty, hearty, and full of plant protein.
- Roasted Sweet Potatoes (cubed): Sweetness plus golden caramelized edges that make every bite sing.
- Steamed Broccoli Florets: Crisp-tender greens that bring color and a satisfying crunch.
- Shredded Red Cabbage: Stunning purple crunch, packed with antioxidants.
- Chickpeas (drained and rinsed): Slightly nutty, creamy, and super filling for lasting energy.
- Turmeric Powder: A golden-hued anti-inflammatory superstar, adding both color and gentle warmth.
- Ground Cumin: A boost of earthy depth that works wonders with the sweet potato.
- Olive Oil: Brings everything together with healthy fats for richness and shine.
- Salt and Black Pepper: The basics, crucial for seasoning every layer and making the flavors pop.
- Plain Greek Yogurt: Creamy and tangy, providing that lush base for the tahini sauce.
- Tahini: The secret to ultra-nutty, silky drizzle—don’t skip it!
- Lemon Juice: Zippy and fresh, brightening the whole bowl.
- Honey or Maple Syrup: A delicate sweetness for balance—choose your favorite!
- Water: Just enough to make your sauce perfectly pourable.
- Fresh Parsley (chopped): Green, vibrant, and herby—the ultimate glow-finisher for your bowl.
How to Make Anti-Inflammatory Glow Bowl with Tahini Yogurt
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C) and grab a baking sheet for some hands-off flavor magic. Toss the sweet potato cubes with a generous glug of olive oil, turmeric, cumin, salt, and pepper, ensuring each piece is coated in golden goodness. Spread them on the sheet, pop them in the oven for 20–25 minutes, and let the roasting do its work. You’ll know they’re ready when the edges caramelize and turn irresistibly crisp.
Step 2: Steam the Broccoli and Prep the Quinoa
While the sweet potatoes transform in the oven, set up a steamer (or just a pot with a steamer basket) to cook your broccoli florets until they’re crisp-tender and bright green. This keeps the texture snappy and the nutrients locked in. If you haven’t cooked your quinoa yet, now’s the perfect time—fluffy quinoa is the bed for all that rainbow goodness.
Step 3: Whip Up the Tahini Yogurt Sauce
In a small bowl, whisk together Greek yogurt, tahini, lemon juice, honey (or maple syrup), a splash of water, and a little more olive oil. The sauce should be dreamy, creamy, and just pourable enough to drizzle easily. Taste and adjust the lemon or sweetness if you like—a little extra zing or warmth can make this Anti-Inflammatory Glow Bowl with Tahini Yogurt absolutely personal.
Step 4: Assemble the Bowls
Divide the quinoa between two bowls as your grainy canvas. Top each with mounds of roasted sweet potatoes, heaps of steamed broccoli, tangles of shredded red cabbage, and a shower of chickpeas. Give everything plenty of space to show off those colors and textures—it’s not just food, it’s edible art!
Step 5: Add the Finishing Touches
Drizzle each bowl generously with your tahini yogurt sauce and finish with a scattering of chopped fresh parsley. The green pop and nutty-smooth sauce bring it all together in every bite. Serve immediately while everything is vibrant and warm!
How to Serve Anti-Inflammatory Glow Bowl with Tahini Yogurt
Garnishes
To give your bowl that chef’s kiss, sprinkle with extra parsley, a crack of fresh black pepper, or even a sprinkle of toasted sesame seeds. Thin slices of fresh radish can also add a zesty crunch and extra color. These simple touches make the Anti-Inflammatory Glow Bowl with Tahini Yogurt feel truly special.
Side Dishes
Keep things effortless and nourishing by pairing your glow bowl with a warm pita wedge, a simple green salad, or a chilled glass of naturally flavored water. These sides complement the main event without stealing the spotlight, rounding out your meal for lunch or dinner in the coziest way possible.
Creative Ways to Present
Think beyond the bowl! Try layering your glow ingredients in a wide glass mason jar for a portable, meal-prep-friendly lunch. Or serve in a shallow platter “family style” for everyone to dig in at the table. The vibrant layers of the Anti-Inflammatory Glow Bowl with Tahini Yogurt are guaranteed to spark conversation and appetite.
Make Ahead and Storage
Storing Leftovers
Leftovers are a dream with this bowl. Store the components separately in airtight containers in the fridge for up to 4 days. Keep the tahini yogurt sauce in its own jar so you can drizzle just before serving, preserving all those fresh flavors and textures.
Freezing
While the fresh veggies are best enjoyed right away, you can absolutely freeze the cooked quinoa and roasted sweet potatoes. Let them cool completely, then portion into freezer-safe bags for up to 2 months. The sauce and raw veggies are best made fresh, but you’ll be halfway to your next glow bowl.
Reheating
To reheat, simply warm the quinoa and sweet potatoes in the microwave or on the stovetop until heated through. Broccoli can be gently steamed or microwaved for just a few seconds to liven it back up. Always add the cabbage, chickpeas, and sauce after warming for the ultimate texture and taste.
FAQs
Can I make the Anti-Inflammatory Glow Bowl with Tahini Yogurt vegan?
Absolutely! Just swap out the Greek yogurt for your favorite plant-based yogurt—like coconut or almond—and choose maple syrup for your sweetener. The result is just as creamy, satisfying, and totally vegan-friendly.
What are the best swaps for quinoa in this bowl?
Brown rice, farro, or even cauliflower rice make excellent bases for your glow bowl, each offering a unique texture and nutritional profile. Choose what you have on hand or love most for a bowl that fits your mood.
Which vegetables can I add or swap to change up the bowl?
Go wild with seasonal veggies! Roasted cauliflower, sautéed kale, fresh spinach, or spiralized carrots are all lovely additions. The Anti-Inflammatory Glow Bowl with Tahini Yogurt is ultra-flexible, making it easy to tailor with your favorites or what’s in your crisper.
Is this recipe good for meal prep?
Yes, this glow bowl is made for meal prep! Prepare all your components ahead of time and simply assemble when hunger strikes. Keep the sauce separate until serving for the freshest, creamiest results every time.
Can kids enjoy the Anti-Inflammatory Glow Bowl with Tahini Yogurt?
Definitely! Kids will love the colorful presentation and the naturally sweet elements like roasted sweet potato. You can even let them build their own bowls, which is a fun way to encourage healthy choices and adventurous eating.
Final Thoughts
If you’re searching for a dish that’s as beautiful as it is healthy, the Anti-Inflammatory Glow Bowl with Tahini Yogurt is calling your name. Dive in and discover just how delicious and easy it can be to eat vibrant, wholesome food every day—you and your taste buds truly deserve it!
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Anti-Inflammatory Glow Bowl with Tahini Yogurt Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a delicious and nourishing vegetarian meal packed with wholesome ingredients and vibrant flavors. The combination of quinoa, roasted sweet potatoes, steamed broccoli, and a creamy tahini yogurt dressing creates a perfect balance of textures and tastes.
Ingredients
For the Bowl:
- 1 cup cooked quinoa
- 1 cup roasted sweet potatoes, cubed
- 1 cup steamed broccoli florets
- 1/2 cup shredded red cabbage
- 1/2 cup chickpeas, drained and rinsed
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ground cumin
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Tahini Yogurt Sauce:
- 1/4 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 2 tablespoons water
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, turmeric, cumin, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender.
- While roasting, steam broccoli until crisp-tender and prepare quinoa if not already cooked.
- In a small bowl, whisk together Greek yogurt, tahini, lemon juice, honey, water, and remaining olive oil until smooth.
- To assemble the bowl, divide quinoa between bowls, top with roasted sweet potatoes, steamed broccoli, shredded cabbage, and chickpeas.
- Drizzle generously with tahini yogurt sauce and sprinkle with fresh parsley. Serve warm or at room temperature.
Notes
- You can swap quinoa for brown rice or farro, and add extra anti-inflammatory boosters like roasted cauliflower or fresh spinach.
- For a vegan version, use plant-based yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Lunch
- Method: Roasting, Steaming
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10 g
- Sodium: 260 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 5 mg
