Anti-Inflammatory Glow Bowl (Print-Friendly Format)

Wholesome bowl with quinoa, sweet potatoes, chickpeas, and tahini yogurt. Packed with flavor and color.

# Ingredients You’ll Need:

→ Grains

01 - 200 g quinoa

→ Vegetables

02 - 2 medium sweet potatoes, diced
03 - 2 cups fresh baby spinach
04 - 1 ripe avocado, sliced

→ Legumes

05 - 1 can (400 g) chickpeas, drained

→ Sauce

06 - 120 ml tahini
07 - 120 ml plain yogurt
08 - Juice of 1 lemon
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground turmeric

→ Pantry

11 - 3 tablespoons extra virgin olive oil
12 - Salt, to taste
13 - Black pepper, to taste

# How to Make It:

01 - Rinse quinoa thoroughly under cold running water. In a medium saucepan, combine quinoa with 475 ml water. Bring to a boil over medium-high heat, cover, reduce to a simmer, and cook for approximately 15 minutes until all water is absorbed. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
02 - Preheat oven to 220°C. Toss diced sweet potatoes with 1 tablespoon olive oil, 0.5 teaspoon ground cumin, salt, and black pepper. Spread in a single layer on a baking tray. Roast for 25 minutes or until tender and lightly caramelized, stirring halfway through.
03 - In a skillet over medium heat, warm 1 tablespoon olive oil. Add drained chickpeas, 1 teaspoon ground turmeric, 0.5 teaspoon ground cumin, salt, and black pepper. Sauté for about 10 minutes, stirring occasionally, until chickpeas are golden and slightly crispy.
04 - In a bowl, combine tahini, plain yogurt, lemon juice, a pinch of salt, and enough water to achieve a creamy, pourable consistency. Whisk until smooth and homogeneous.
05 - Arrange cooked quinoa in serving bowls. Top with roasted sweet potatoes, sautéed chickpeas, fresh baby spinach, and sliced avocado. Generously drizzle with tahini yogurt sauce and serve immediately.

# Extra Tips:

01 - Adjust sauce consistency with water to preference; the dressing should be creamy but easily pourable.
02 - For enhanced flavour, garnish with freshly chopped herbs such as coriander or parsley.

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