Revitalize with This Anti-Inflammatory Glow Bowl Recipe

If your body is craving something fresh, colorful, and deeply nourishing, this Anti-Inflammatory Glow Bowl is exactly what you need. It’s the kind of meal that feels light yet satisfying, packed with vibrant vegetables, warm spices, and a creamy tahini yogurt dressing that ties everything together. Perfect for a reset lunch, a cozy dinner, or a feel-good meal prep option, this bowl is designed to fuel your body while keeping things delicious and comforting. Every bite delivers warmth, balance, and that “I’m doing something good for myself” glow.

Why You’ll Love This Recipe

• Packed with anti-inflammatory ingredients like turmeric, cumin, and leafy greens
• Naturally colorful and nutrient-dense for a feel-good, energizing meal
• Simple, wholesome ingredients you can easily customize
• Perfect for meal prep, lunches, or light dinners
• Vegetarian-friendly with an easy dairy-free option

Ingredients

Base

• 1 cup quinoa, rinsed – A complete plant-based protein that creates a hearty, fluffy foundation.
• 2 medium sweet potatoes, diced – Naturally sweet, fiber-rich, and full of antioxidants.
• 1 can chickpeas, drained and rinsed – Adds plant protein, texture, and satisfying crunch when sautéed.

Seasoning

• 2 tablespoons olive oil – Helps roast and sauté while adding healthy fats.
• 1 teaspoon cumin – Warm and earthy, enhancing depth of flavor.
• 1 teaspoon turmeric – A powerful anti-inflammatory spice with a vibrant golden hue.
• Salt and pepper, to taste – Balances and sharpens all the flavors.

Dressing

• ½ cup tahini – Creamy, nutty, and rich in healthy fats.
• ½ cup plain yogurt (or dairy-free alternative) – Adds tang and smooth texture.
• 1 tablespoon fresh lemon juice – Brightens and lifts the entire bowl.
• Water, as needed – Adjusts the dressing to your desired consistency.

Toppings

• 2 cups fresh spinach (or kale/arugula) – Adds freshness and a boost of vitamins.
• 1 medium avocado, sliced – Creamy, satisfying, and packed with heart-healthy fats.

How to Make the Anti-Inflammatory Glow Bowl

Step 1: Cook the Quinoa

Rinse the quinoa thoroughly to remove any bitterness. Combine with water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until tender and fluffy. Let it rest for a few minutes, then fluff with a fork.

Step 2: Roast the Sweet Potatoes

Preheat your oven to 425°F. Toss diced sweet potatoes with olive oil, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes, flipping halfway through, until golden and tender.

Step 3: Sauté the Chickpeas

Heat olive oil in a skillet over medium heat. Add chickpeas, turmeric, and cumin, then sauté for about 10 minutes until warmed through and lightly crisped. Stir occasionally to prevent sticking.

Step 4: Make the Tahini Yogurt Dressing

In a mixing bowl, whisk together tahini, yogurt, lemon juice, and a splash of water. Continue adding water slowly until the dressing is smooth, creamy, and pourable. Taste and adjust seasoning if needed.

Step 5: Assemble the Bowls

Divide quinoa between bowls. Top with roasted sweet potatoes, spiced chickpeas, fresh spinach, and sliced avocado. Drizzle generously with tahini yogurt dressing and serve immediately.

Tips for Success

• Rinse quinoa well to avoid a bitter aftertaste.
• Cut sweet potatoes evenly so they roast at the same rate.
• Add chickpeas to a hot pan for better texture and flavor.
• Massage sturdier greens like kale with a little olive oil for extra tenderness.

Equipment Needed

• Saucepan with lid
• Baking sheet
• Skillet
• Mixing bowl
• Whisk
• Cutting board and knife

Recipe Variations

• Vegan Glow Bowl – Use a dairy-free yogurt or thin tahini with lemon and water only.
• Extra Protein Boost – Add grilled tofu or tempeh alongside the chickpeas.
• Spicy Version – Sprinkle chili flakes or add a pinch of cayenne to the chickpeas.
• Low-Carb Option – Replace quinoa with cauliflower rice or shredded cabbage.

Serving Suggestions

• Serve warm for a cozy dinner or chilled for a refreshing lunch.
• Pair with herbal tea or lemon water for a calming, wellness-focused meal.
• Garnish with sesame seeds or fresh herbs like parsley or cilantro for extra flavor.

FAQs

Can I make this glow bowl ahead of time?
Yes, all components can be prepared in advance and stored separately for up to 4 days.

Is this recipe gluten-free?
Yes, quinoa and all other ingredients are naturally gluten-free.

Can I swap sweet potatoes for another vegetable?
Absolutely. Roasted carrots, butternut squash, or cauliflower work beautifully.

How do I thin the tahini dressing if it’s too thick?
Add water one tablespoon at a time until it reaches your desired consistency.

Can I eat this bowl cold?
Yes, it tastes great both warm and cold, making it ideal for meal prep.

Final Thoughts

This Anti-Inflammatory Glow Bowl is more than just a meal—it’s a nourishing ritual that supports your body while satisfying your taste buds. With its bold colors, creamy textures, and warming spices, it’s the perfect reminder that healthy food can be comforting, beautiful, and deeply satisfying. Try it once, make it your own, and don’t forget to share how you customize your glow bowl in the kitchen.

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