Name: Anti-Inflammatory Glow Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Medititerranean-Inspired
Ingredients: 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) chickpeas, drained and rinsed; 2 cups baby spinach; 1 ripe avocado, sliced; 3 tablespoons extra virgin olive oil; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon sea salt; ¼ teaspoon black pepper; ½ cup plain Greek yogurt; ¼ cup tahini; juice of 1 lemon; 1 small garlic clove, minced; 2 tablespoons warm water

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I love preparing this Anti-Inflammatory Glow Bowl whenever I want something colorful, nourishing, and satisfying. This vibrant grain bowl combines fluffy quinoa, roasted sweet potatoes, protein-rich chickpeas, creamy avocado, and fresh spinach, all finished with a silky tahini yogurt drizzle. Every bite feels balanced, wholesome, and packed with ingredients that support overall wellness while delivering bold flavor.

Anti-Inflammatory Glow Bowl

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup quinoa, rinsed

2 cups water or vegetable broth

2 medium sweet potatoes, peeled and diced

1 can (15 oz) chickpeas, drained and rinsed

2 cups baby spinach

1 ripe avocado, sliced

3 tablespoons extra virgin olive oil

1 teaspoon ground turmeric

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon sea salt

¼ teaspoon black pepper

½ cup plain Greek yogurt

¼ cup tahini

juice of 1 lemon

1 small garlic clove, minced

2 tablespoons warm water

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper so the vegetables roast evenly without sticking.

Next, I toss the diced sweet potatoes with 1 tablespoon olive oil, half of the cumin, smoked paprika, salt, and pepper. I spread them across the baking sheet and roast them for about 25 minutes until they are tender and lightly caramelized.

While the sweet potatoes roast, I cook the quinoa. I combine the quinoa and water or vegetable broth in a saucepan and bring it to a boil. After that, I reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the liquid is absorbed. I fluff the quinoa with a fork and set it aside.

In a skillet over medium heat, I warm another tablespoon of olive oil. I add the chickpeas along with turmeric, the remaining cumin, and a pinch of salt. I sauté them for about 8 to 10 minutes until they are heated through and slightly crisp.

For the sauce, I whisk together the Greek yogurt, tahini, lemon juice, minced garlic, warm water, and a pinch of salt in a small bowl. I mix until the sauce becomes smooth and pourable.

To assemble the bowls, I layer the quinoa first, then add roasted sweet potatoes, sautéed chickpeas, fresh spinach, and sliced avocado. I finish everything with a generous drizzle of the tahini yogurt sauce before serving.

Servings and timing

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Approximate calories: 520 kcal per serving

Variations

I sometimes switch up the grains by using brown rice, farro, or couscous instead of quinoa for a slightly different texture.

When I want extra vegetables, I add roasted broccoli, shredded carrots, or cucumber slices to make the bowl even more colorful and nutrient-dense.

For a fully plant-based version, I replace the Greek yogurt with a dairy-free yogurt alternative or blend tahini with lemon juice and water to create a creamy vegan dressing.

I also like adding toppings such as toasted pumpkin seeds, sesame seeds, or fresh herbs like parsley or cilantro for extra flavor and crunch.

Storage/Reheating

I store the individual components in airtight containers in the refrigerator for up to 4 days. Keeping the sauce separate helps maintain the freshness of the ingredients.

When reheating, I warm the quinoa, chickpeas, and sweet potatoes in the microwave or in a skillet over medium heat until heated through. I add the spinach and avocado fresh just before serving and drizzle the sauce on top.

If the tahini yogurt sauce thickens in the refrigerator, I stir in a small splash of warm water to loosen it before using.

FAQs

Can I make this bowl ahead of time?

Yes, I often prepare the quinoa, roasted sweet potatoes, chickpeas, and sauce ahead of time. I keep everything refrigerated and assemble the bowls just before serving for the freshest flavor.

Is this recipe good for meal prep?

I find this bowl perfect for meal prep. The ingredients store well, and I can portion them into containers for quick lunches or dinners during the week.

Can I use canned quinoa or pre-cooked grains?

Yes, I sometimes use pre-cooked grains when I want to save time. I simply warm them up and assemble the bowl as usual.

How can I make the sauce thinner or thicker?

If the sauce is too thick, I add a little warm water and whisk until it reaches the desired consistency. If I want it thicker, I add a small spoonful of tahini or yogurt.

What other proteins can I add?

Sometimes I add grilled tofu, roasted tempeh, or even a soft-boiled egg when I want additional protein in the bowl.

Conclusion

I enjoy making this Anti-Inflammatory Glow Bowl because it delivers vibrant colors, balanced nutrition, and comforting flavor in one dish. The combination of roasted vegetables, wholesome grains, creamy avocado, and tangy tahini yogurt sauce creates a bowl that feels both nourishing and satisfying. It is a recipe I love preparing for quick weeknight meals, healthy lunches, or simple meal prep that keeps me feeling energized and satisfied.

📖 Recipe:

Anti-Inflammatory Glow Bowl

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A vibrant and nourishing grain bowl made with fluffy quinoa, roasted sweet potatoes, crispy chickpeas, creamy avocado, and fresh spinach, finished with a tangy tahini yogurt drizzle. This balanced bowl delivers satisfying textures and wholesome ingredients in every bite.

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss the diced sweet potatoes with 1 tablespoon olive oil, half of the cumin, smoked paprika, salt, and pepper. Spread them on the baking sheet and roast for about 25 minutes until tender and lightly caramelized.
Meanwhile, cook the quinoa by combining the quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Heat another tablespoon of olive oil in a skillet over medium heat. Add the chickpeas, turmeric, remaining cumin, and a pinch of salt. Sauté for 8–10 minutes until heated through and slightly crisp.
Prepare the sauce by whisking together the Greek yogurt, tahini, lemon juice, minced garlic, warm water, and a pinch of salt in a small bowl until smooth and pourable.
Assemble the bowls by layering quinoa first, followed by roasted sweet potatoes, sautéed chickpeas, fresh spinach, and sliced avocado.
Drizzle generously with the tahini yogurt sauce and serve immediately.

Notes

Swap quinoa with brown rice, farro, or couscous for a different grain base.

For extra vegetables, add roasted broccoli, shredded carrots, or cucumber slices.

To make the recipe vegan, replace Greek yogurt with a dairy-free yogurt alternative or mix tahini with lemon juice and water for a creamy dressing.

Optional toppings include toasted pumpkin seeds, sesame seeds, parsley, or cilantro for added flavor and crunch.

Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat grains, chickpeas, and sweet potatoes before assembling.

If the sauce thickens in the refrigerator, whisk in a small splash of warm water to loosen it.