Description
A vibrant and nourishing dish packed with nutrient-rich ingredients to support your body’s natural defenses against inflammation.
Ingredients
Scale
- 1 cup Quinoa (Rinsed before cooking)
- 2 medium Sweet Potatoes (Diced)
- 1 can Chickpeas (Drained and rinsed)
- 2 tablespoons Olive Oil (For roasting and sautéing)
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- ½ cup Tahini
- ½ cup Plain Yogurt (Or a dairy-free alternative)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 2 cups Fresh Spinach (Or kale/arugula)
- 1 medium Avocado (Sliced)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Rinse the quinoa under cold water in a fine-mesh sieve. Transfer it to a medium pot, add 2 cups of water, and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for 15-20 minutes until fluffy. Fluff with a fork and set aside.
- Toss the diced sweet potatoes and drained chickpeas in a bowl with olive oil, cumin, turmeric, salt, and pepper. Spread evenly on the prepared baking tray and roast for 25-30 minutes until golden, flipping halfway through.
- In a mixing bowl, whisk together tahini, yogurt, lemon juice, a pinch of salt, and a splash of warm water to reach desired consistency.
- Assemble your bowl by placing quinoa at the base, followed by roasted sweet potatoes and chickpeas. Layer on spinach and avocado slices, then drizzle with tahini-yogurt dressing.
- Serve warm and enjoy!
Notes
Make-ahead: Prepare quinoa, roasted veggies, and tahini dressing in advance. Store separately in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg
Keywords: healthy, anti-inflammatory, quinoa bowl, vegetarian, nourishing meals