Wholesome Glow Bowl with Tahini Yogurt
This nutrient-rich glow bowl combines roasted sweet potatoes, crispy chickpeas, creamy avocado, and fresh spinach over a quinoa base, all topped with a zesty tahini yogurt sauce. A vibrant, anti-inflammatory, and satisfying plant-based meal ready in about 30 minutes.
Equipment
- Saucepan
- Baking sheet
- Skillet
- Mixing Bowl
Ingredients
- 1 cup quinoa rinsed
- 2 medium sweet potatoes diced
- 2 cups fresh baby spinach
- 1 can (15 oz) chickpeas drained
- 1 ripe avocado sliced
- 0.5 cup tahini
- 0.5 cup plain yogurt or dairy-free alternative
- 1 lemon juiced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 3 tbsp extra virgin olive oil divided
- salt and pepper to taste
Instructions
- Rinse quinoa under cold water. Cook in saucepan with 2 cups water. Bring to boil, then simmer covered 15 minutes until water is absorbed and quinoa is fluffy.
- Preheat oven to 425°F (220°C). Toss sweet potatoes with 2 tbsp olive oil, cumin, salt, and pepper. Spread on baking sheet and roast 25 minutes, stirring halfway, until tender and caramelized.
- Heat 1 tbsp olive oil in skillet. Add chickpeas with turmeric, salt, and pepper. Sauté 10 minutes until golden and crispy.
- In a mixing bowl, whisk tahini, yogurt, and lemon juice. Season with salt. Thin with water if needed for drizzle consistency.
- Assemble bowls: add quinoa base, top with roasted sweet potatoes, crispy chickpeas, spinach, and avocado slices.
- Drizzle generously with tahini yogurt sauce. Garnish with extra lemon juice or herbs if desired. Serve immediately.
Notes
Swap quinoa for brown rice or farro. For a vegan version, use non-dairy yogurt. Add roasted cauliflower, broccoli, or zucchini for variation.