Ingredients
Grains and Vegetables
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
- 1 ripe avocado, sliced
Legumes
- 1 can (15 oz) chickpeas, drained
Sauces and Seasonings
- ½ cup tahini
- ½ cup plain yogurt
- Juice of 1 lemon
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 3 Tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook Quinoa: Rinse quinoa under cold water to remove any bitterness. In a saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil, then cover and reduce the heat to a simmer. Cook for about 15 minutes until all water is absorbed and quinoa is fluffy.
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 2 tablespoons of olive oil, ground cumin, salt, and pepper. Spread evenly on a baking sheet and roast for approximately 25 minutes until tender and slightly caramelized.
- Prepare Spiced Chickpeas: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the drained chickpeas along with ground turmeric, cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until the chickpeas are crispy and aromatic.
- Make Tahini Yogurt Sauce: In a bowl, whisk together tahini, plain yogurt, lemon juice, salt, and enough water to reach your desired sauce consistency. The sauce should be smooth and slightly pourable.
- Assemble the Glow Bowl: Layer cooked quinoa at the base of each serving bowl. Top with roasted sweet potatoes and crispy chickpeas. Add fresh spinach leaves and arrange avocado slices on top. Drizzle generously with tahini yogurt sauce for a flavorful finish.
Notes
- Quinoa can be rinsed thoroughly to remove saponins that can cause bitterness.
- Roasting sweet potatoes until caramelized enhances their natural sweetness and texture.
- Adjust spices in chickpeas according to your heat preference.
- Tahini yogurt sauce can be thinned with water or lemon juice to get the perfect consistency.
- This recipe is naturally gluten-free and vegetarian.
- To make vegan, substitute yogurt with a plant-based alternative.
- Leftovers store well in the refrigerator up to 2 days; add avocado fresh when serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 410
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 10mg
