Anti-Inflammatory Glow Bowl with Tahini Yogurt

On a gray January afternoon when everything in my kitchen felt heavy and uninspired, I threw together whatever looked vibrant from the pantry. The golden turmeric hit the hot chickpeas and suddenly my whole kitchen smelled like possibility. That first bowl made me feel better than I had in weeks, and now its my go-to when I need to remember that food can actually make you feel good from the inside out.

Last spring my sister came over for lunch and looked skeptical when I said we were having a grain bowl. She took one bite of those crispy spiced chickpeas and literally stopped talking mid sentence. Now she texts me every time she makes it, usually with some variation of how shes never eaten so many vegetables in one sitting without even noticing.

Ingredients

• Quinoa: Rinse it thoroughly or you will taste the bitterness, and honestly that mistake only happens once
• Sweet potatoes: Cut them into uniform cubes so they roast evenly, because nobody likes half raw half burnt potatoes
• Chickpeas: Pat them dry before seasoning or they will steam instead of getting crispy, and the crunch makes the whole bowl
• Baby spinach: Use it fresh and let the warm ingredients slightly wilt it, which is exactly how it should be
• Avocado: Wait until the last minute to slice it so it does not start to brown, because pretty food just tastes better
• Tahini: Stir the jar well before measuring or you will get mostly oil and mostly paste in different attempts
• Yogurt: Greek yogurt gives body but dairy free works perfectly, just adjust the water to get it drizzleable
• Lemon juice: Fresh squeezed makes a difference you can actually taste, so please do not use the bottled stuff
• Ground cumin: The earthiness grounds all the bright flavors, and I have learned to not be shy with it
• Ground turmeric: Besides the color, it adds this subtle warmth that makes everything taste like it cares about you

Instructions

Roast the sweet potatoes:

Toss the diced sweet potatoes with one tablespoon olive oil, half teaspoon cumin, and salt and pepper until evenly coated. Spread them on a baking sheet and roast at 425°F for about 25 minutes, turning once halfway through, until they are tender and have these gorgeous golden edges.

Cook the quinoa:

Rinse the quinoa under cold water until the water runs clear, then combine it with two cups water and a pinch of salt in a saucepan. Bring to a boil, turn down to low, cover, and simmer for 15 minutes until all the water is absorbed. Let it sit covered for five more minutes, then fluff with a fork.

Crisp the chickpeas:

Heat one tablespoon olive oil in a skillet over medium heat and add the chickpeas with the remaining half teaspoon cumin, turmeric, and salt and pepper. Cook for about 10 minutes, stirring occasionally, until they are dried out and smell incredible and look slightly golden.

Make the tahini sauce:

Whisk together the tahini, yogurt, lemon juice, remaining one tablespoon olive oil, salt and pepper in a bowl. It might seize up at first, just keep whisking and add water one tablespoon at a time until it becomes smooth and creamy and perfectly drizzleable.

Assemble your bowls:

Divide the quinoa among four bowls and arrange the roasted sweet potatoes, crispy chickpeas, fresh spinach, and sliced avocado on top. Drizzle generously with that tahini yogurt sauce and serve immediately while everything still has those lovely contrasting temperatures.

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This recipe became a staple during a particularly stressful fall when I was eating everything at my desk and feeling terrible about it. Something about deliberately assembling a beautiful bowl with all these colors made me slow down and actually enjoy my food again. Now making it feels like an act of kindness to myself.

Make It Your Own

Once you get the basic formula down, this bowl is infinitely adaptable. I have swapped roasted broccoli or cauliflower for the sweet potatoes, used kale instead of spinach, and even added roasted chicken when I wanted extra protein. The tahini yogurt sauce works with basically everything.

Perfecting the Texture Balance

The magic of this bowl is really in the textures, the creamy sauce, the crispy chickpeas, the tender sweet potatoes, and the fresh avocado all in one bite. I have learned that taking the time to properly roast and crisp each component makes the difference between a good bowl and one you cannot stop thinking about.

Serving Suggestions

This works for brunch, lunch, or a light dinner, and it is become my go-to for feeding friends who do not think they like healthy food. The colors alone make people excited before they even taste it, and watching someone become a convert to grain bowls is genuinely satisfying.

• Toasted sesame seeds add crunch and look beautiful
• Fresh herbs like cilantro or parsley brighten everything up
• A sprinkle of red pepper flakes gives it a gentle kick

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Eating this bowl somehow always feels like giving yourself exactly what you need, and I hope it brings you that same sense of comfort and nourishment.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare components up to 3 days in advance. Store quinoa, roasted vegetables, and chickpeas separately. Assemble bowls fresh and add sauce just before serving.

→ What makes this anti-inflammatory?

Turmeric, cumin, and olive oil provide powerful anti-inflammatory compounds. Sweet potatoes offer beta-carotene while tahini delivers healthy fats and selenium.

→ Can I use different grains?

Absolutely. Brown rice, farro, or cauliflower rice work well. Adjust cooking time according to grain package directions.

→ How do I store leftovers?

Keep assembled bowls refrigerated for up to 4 days. Store sauce separately in a sealed jar. The quinoa and vegetables reheat beautifully in the microwave.

→ Is this suitable for meal prep?

Perfect for meal prep. Batch cook quinoa, roast sweet potatoes, and crisp chickpeas on Sunday. Portion into containers for easy lunches throughout the week.

→ Can I make it vegan?

Simply swap Greek yogurt for coconut or almond yogurt. The tahini sauce remains creamy and delicious while being completely plant-based.