Description
Anti-Inflammatory Glow Bowl brings warm roasted veggies, fluffy quinoa, and creamy tahini yogurt sauce together in one nourishing meal. Packed with antioxidants, fiber, and healthy fats, this bowl supports gut health, glowing skin, and steady energy all week long. Ready in 45 minutes and perfect for meal prep, it serves 4 as a hearty dinner or lunch.
Ingredients
For the Glow Bowl Base:
– 1 cup uncooked quinoa, rinsed
– 2 cups water or low-sodium vegetable broth
– 1/2 tsp salt
For the Roasted Veggies:
– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (about 3 cups)
– 3 large carrots, peeled and sliced into 1/2-inch rounds
– 1 small head cauliflower, cut into small florets (about 3 cups)
– 3 tbsp olive oil, divided
– 1 tsp ground turmeric
– 1 tsp smoked paprika
– Salt and black pepper, to taste
For the Crispy Chickpeas:
– 1 (15 oz) can chickpeas, drained, rinsed, and patted very dry
– 1 tbsp olive oil
– 1/2 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper (optional, for heat)
– Salt, to taste
For the Greens and Toppings:
– 4 cups baby spinach or mixed greens
– 1 ripe avocado, sliced
– 1/4 cup fresh cilantro or parsley, chopped
– 2 tbsp toasted pumpkin seeds or sesame seeds
– Lemon wedges, for serving
For the Tahini Yogurt Sauce:
– 1/2 cup plain Greek yogurt (use dairy-free for vegan)
– 1/4 cup tahini
– 2 tbsp fresh lemon juice
– 1 garlic clove, minced
– 1/2 tsp ground cumin
– 1/4 tsp ground turmeric
– 2-3 tbsp water, to thin
– Salt, to taste
Instructions
1. 1. Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
2. 2. Cook quinoa: In a medium saucepan, bring quinoa, water or broth, and salt to a boil. Reduce heat to low, cover, and simmer 12-15 minutes until water absorbs. Fluff with a fork and set aside.
3. 3. Roast veggies: On one baking sheet, toss sweet potatoes, carrots, and cauliflower with 2 tbsp olive oil, turmeric, paprika, salt, and pepper. Spread evenly and roast 25-30 minutes, flipping halfway, until tender and caramelized.
4. 4. Crisp chickpeas: On the second baking sheet, toss chickpeas with 1 tbsp olive oil, cumin, garlic powder, cayenne, and salt. Roast alongside veggies for 20-25 minutes, shaking the pan halfway, until golden and crispy.
5. 5. Make sauce: In a small bowl, whisk yogurt, tahini, lemon juice, garlic, cumin, turmeric, and water until smooth and creamy. Season with salt. Adjust with more water for drizzling consistency.
6. 6. Assemble bowls: Divide cooked quinoa among 4 bowls. Top with roasted veggies, crispy chickpeas, spinach, avocado slices, herbs, and seeds. Drizzle generously with tahini yogurt sauce and serve with lemon wedges.
Notes
Meal prep pro tip: Roast double batch on Sunday. Customize endlessly for seasons and tastes. Naturally vegan-adaptable and gluten-free.
Store quinoa, veggies, and chickpeas separately up to 5 days. Keep greens, avocado, and sauce separate. Reheat gently.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner, Lunch, Main Course
- Method: Roast, Oven
- Cuisine: Mediterranean, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 5mg