Pin The first time I made these glow bowls, it was a dreary Tuesday afternoon and I desperately needed something vibrant to break through the gray. The turmeric-stained chickpeas caught sunlight on my counter and suddenly my whole kitchen felt warmer. Now whenever sweet potatoes are roasting, that caramelized aroma pulls everyone in before dinner is even ready. There is something almost meditative about arranging all those colors in a bowl, like painting with food.
Last winter my friend came over feeling run down and I piled her bowl high with extra spinach and avocado. She took one bite and immediately asked for the recipe, saying it was exactly what her body had been craving. We sat at the table for hours, picking at the crispy chickpeas and talking about how food can actually heal you.
Ingredients
- 1 cup quinoa, rinsed: Rinsing removes bitter coating and yields fluffier grains that do not clump together
- 1 can chickpeas, drained and rinsed: The secret is patting them completely dry before cooking so they get properly crispy
- 2 medium sweet potatoes, diced: Cut them into uniform cubes so they all roast at the same rate without some burning while others stay hard
- 2 cups fresh baby spinach: Add this last so it stays bright and fresh rather than wilted from the warm ingredients
- 1 ripe avocado, sliced: A sprinkle of lemon juice prevents browning if you prep it ahead of time
- ½ cup tahini: Stir the jar thoroughly before measuring because the oils separate during storage
- ½ cup plain yogurt: Greek adds protein but coconut yogurt works beautifully for a completely plant-based version
- Juice of 1 lemon: Fresh lemon makes all the difference here, brightening both the sauce and roasted vegetables
- 3 Tbsp extra virgin olive oil: Reserve some for drizzling over the finished bowls for that glossy restaurant look
- 1 tsp ground cumin, divided: Earthy cumin bridges the gap between the roasted sweet potatoes and spiced chickpeas
- 1 tsp ground turmeric: This is the anti-inflammatory powerhouse that also gives the chickpeas that gorgeous golden color
Instructions
- Roast the sweet potatoes until golden:
- The edges should caramelize and get slightly crispy while the centers become tender and sweet
- Cook the quinoa until fluffy:
- Let it sit covered for five minutes off the heat before fluffing with a fork for perfect texture
- Crisp the spiced chickpeas:
- Listen for the sizzling sound and wait until they are audibly crunchy when you stir them
- Whisk the creamy tahini sauce:
- Add water one tablespoon at a time until it reaches a consistency thick enough to coat a spoon
- Build your colorful bowls:
- Arrange each component in sections rather than mixing so every bite shows off those gorgeous layers
Pin This bowl has become my go-to when friends are recovering from illness or just feeling depleted. Something about combining warm roasted vegetables with fresh greens feels therapeutic and restorative in a way most meals do not.
Make It Your Own
I have found that swapping roasted cauliflower for sweet potatoes works beautifully in colder months when you want something even more hearty. The tahini sauce pairs surprisingly well with roasted squash too.
Meal Prep Magic
The components actually taste better after a day or two in the refrigerator as the spices meld together. Just pack the sauce separately and add fresh avocado right before serving.
Serving Suggestions
A warm cup of ginger tea on the side makes this feel even more like a ritual of self-care. The bowls are substantial enough to stand alone but a simple green salad with lemon vinaigrette never hurts.
- Sprinkle toasted sesame seeds over the sauce for extra nuttiness
- Fresh herbs like cilantro or parsley add brightness and color
- A pinch of red pepper flakes brings gentle heat that complements the earthy spices
Pin There is something deeply satisfying about eating food that not only tastes incredible but makes you feel like you are doing something good for yourself.
Recipe Q&A
- → Can I make this bowl ahead of time?
Absolutely. The roasted vegetables, quinoa, and chickpeas store well in the refrigerator for up to 4 days. Keep the sauce separate and add fresh spinach and avocado just before serving for the best texture and appearance.
- → What makes this anti-inflammatory?
Turmeric, a key spice in the chickpeas, contains curcumin known for its anti-inflammatory properties. Tahini provides healthy fats and antioxidants, while sweet potatoes offer beta-carotene. Together with fresh vegetables, these ingredients create a nutrient-dense meal.
- → How can I make this fully vegan?
Simply substitute the regular yogurt with a plant-based alternative like coconut yogurt, almond yogurt, or cashew yogurt. The tahini provides plenty of creaminess, so the sauce remains rich and satisfying without dairy.
- → Can I use other grains instead of quinoa?
Yes. Brown rice, farro, bulgur, or even cauliflower rice work well as alternatives. Adjust cooking times according to your chosen grain. Each option brings slightly different texture and flavor while maintaining the bowl's nourishing qualities.
- → Is the tahini yogurt sauce spicy?
No, the sauce is creamy and tangy rather than spicy. The tahini adds nutty richness while lemon juice provides brightness. You can adjust seasoning to your taste, adding garlic, herbs, or a pinch of cayenne if you prefer some heat.
- → What protein options work in this bowl?
The combination of quinoa and chickpeas already provides substantial plant-based protein at 18g per serving. For additional protein, consider adding grilled chicken, roasted tofu, or a poached egg on top.