Anti-Inflammatory Glow Bowl with Tahini Yogurt

The first time I made this bowl, it was a gray Sunday and my body was craving something that felt like medicine but tasted like comfort. I roasted sweet potatoes until they caramelized at the edges, toasted chickpeas until they popped in the pan, and whisked tahini until it turned silky. My kitchen smelled like cumin and warmth, and when I sat down to eat, I realized this wasnt just dinner—it was self-care on a plate. Now it is my go-to when I need to feel like myself again.

Last month my sister came over for lunch, looking exhausted from weeks of deadline stress. I put a bowl in front of her without saying much, just watched her face soften as she took the first bite. She looked up and said, you can actually taste the health in this, which was not a phrase I had ever heard someone use with genuine enthusiasm. Now she texts me every Sunday asking if I am making my glow bowls.

Ingredients

• Quinoa: Rinse thoroughly until the water runs clear, otherwise you will taste a bitter soapy flavor that no amount of sauce can hide.
• Sweet potatoes: Dice them evenly so they roast at the same rate, and do not rush this step because the caramelized edges are what make the bowl special.
• Chickpeas: Pat them dry with a paper towel before adding to the pan, otherwise they will steam instead of getting that crispy exterior everyone loves.
• Fresh spinach: Add it raw to the bowl and let the warm ingredients gently wilt it, which preserves its bright color and nutrients.
• Tahini: Stir the jar well before measuring, because the oil separates and you want that creamy consistency throughout.
• Yogurt: Greek yogurt gives the sauce body, but coconut yogurt works beautifully if you need it to be dairy-free.
• Lemon juice: Fresh is non-negotiable here because bottled juice has a sharp artificial taste that fights with the tahini.
• Extra virgin olive oil: Use the good stuff for the sauce and roasting because you will taste the difference.
• Ground cumin: Toast it briefly in a dry pan before using if you really want to amplify its earthy aroma.
• Ground turmeric: Pair it with a crack of black pepper to help your body absorb its anti-inflammatory compounds.

Instructions

Roast the sweet potatoes until tender:

Preheat your oven to 425°F and toss the diced sweet potatoes with olive oil, cumin, salt, and pepper until every piece is coated. Spread them in a single layer on a baking sheet and roast for about 25 minutes, turning halfway through, until they are fork-tender and golden in spots.

Cook the quinoa until fluffy:

Rinse the quinoa under cold water until it runs clear, then combine it with two cups of water and a pinch of salt in a medium saucepan. Bring it to a boil, reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed. Let it sit covered for five minutes off the heat, then fluff with a fork.

Crisp the chickpeas with spices:

Heat olive oil in a skillet over medium heat and add the chickpeas, cumin, turmeric, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until the chickpeas are golden and slightly crunchy. Listen for the faint popping sound that tells you they are ready.

Whisk the tahini yogurt sauce:

In a bowl, combine tahini, yogurt, lemon juice, olive oil, salt, and pepper, whisking until smooth. Add water one tablespoon at a time until the sauce reaches a creamy drizzling consistency. Taste and adjust the seasoning, then set it aside.

Assemble the glow bowls:

Divide the quinoa among four bowls and arrange the roasted sweet potatoes, crispy chickpeas, fresh spinach, and sliced avocado on top. Drizzle generously with the tahini yogurt sauce and serve immediately while everything is still slightly warm.

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This bowl has become my answer to everything from post-travel fatigue to just needing a reset. There is something about the combination of warm spices, creamy sauce, and fresh vegetables that feels like a hug for your insides. Even my husband, who usually views bowls as sad desk lunches, asked for seconds the first time I made this.

Make-Ahead Magic

The roasted sweet potatoes and quinoa keep beautifully in the fridge for up to four days, and the chickpeas stay surprisingly crispy when stored in an airtight container. Make the tahini sauce ahead and thin it with water right before serving. Assembly takes five minutes when everything is prepped, which is why this has become my weekday lunch savior.

Sauce Variations

Sometimes I swap the yogurt for coconut milk and add a clove of grated garlic for a dairy-free version that feels even richer. Other days I stir in a tablespoon of harissa paste because I like how the heat plays against the sweet potatoes. The tahini base is forgiving and adapts to whatever mood you are in.

Serving Suggestions

I love topping this with toasted pumpkin seeds or chopped pistachios for extra crunch, especially when serving guests. A handful of fresh herbs like parsley or cilantro brightens everything, and a sprinkle of sumac adds a beautiful pop of color and tang. Serve with warm naan or pita on the side for a more substantial meal.

• Toast sesame seeds or chopped nuts in a dry pan for two minutes and scatter them on top right before serving.
• Add a drizzle of good quality olive oil over the finished bowl for an extra layer of richness.
• Squeeze fresh lemon juice over the avocado to keep it from browning if prepping ahead.

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Eating this bowl feels like giving your body exactly what it has been asking for, even if you did not know how to ask. It is the kind of meal that leaves you nourished without feeling heavy, and sometimes that is everything you need.

Common Questions

→ Can I make this bowl ahead of time?

Absolutely. Prepare the quinoa, roasted sweet potatoes, and spiced chickpeas up to 3 days in advance. Store components separately in airtight containers and assemble when ready to serve. The tahini yogurt sauce keeps well for up to a week.

→ What can I use instead of tahini?

Try almond butter, cashew butter, or sunflower seed butter for similar creaminess. Each adds a slightly different flavor profile but works wonderfully with the yogurt and lemon base.

→ How do I achieve crispy chickpeas?

Pat chickpeas completely dry before cooking, sauté over medium heat without overcrowding the pan, and stir occasionally. They're ready when golden and crunchy throughout, about 10 minutes.

→ Is this suitable for meal prep?

Yes, all components reheat beautifully. Store grains, vegetables, and sauce separately. Reheat the quinoa and chickpeas gently, then top with fresh spinach and avocado just before serving.

→ Can I add protein to this bowl?

Grilled chicken, baked tofu, or roasted salmon pair excellently. You could also add hemp seeds, pumpkin seeds, or a soft-boiled egg for extra protein without overpowering the vibrant flavors.