Description
Experience the vibrant flavors and nourishing benefits of this Anti-Inflammatory Glow Bowl, featuring a delightful combination of roasted vegetables, quinoa, and a creamy tahini yogurt dressing. This colorful dish is not only a feast for the eyes but also a wholesome meal that promotes wellness. Perfect for lunch or dinner, it’s customizable to suit your taste and seasonal ingredients. Get ready to feel energized and satisfied with each bite!
Ingredients
Scale
- 1 cup cooked quinoa
- 2 cups assorted roasted seasonal vegetables (e.g., sweet potatoes, bell peppers, zucchini)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh greens (spinach or kale)
- 3 tbsp tahini
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water, then cook according to package instructions (approximately 15 minutes) until fluffy.
- Preheat oven to 400°F (200°C). Chop vegetables into bite-sized pieces and toss with olive oil, salt, pepper, cumin, and turmeric.
- Spread seasoned vegetables on a baking sheet and roast for 25–30 minutes until golden brown and caramelized.
- While veggies roast, prepare tahini yogurt by whisking together tahini, lemon juice, olive oil, salt, and enough water to achieve desired consistency.
- Assemble the bowl: Layer quinoa at the bottom, followed by roasted veggies, fresh greens, chickpeas, and drizzle with tahini yogurt sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Health-focused
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg