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
Scale
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
