Picture a bowl so bright and colorful it practically glows on your counter. That’s the magic of this anti inflammatory glow bowlcrisp greens, golden roasted veggies, creamy avocado, and a tangy tahini drizzle that pulls it all together.
I shot this recipe three times last spring because the colors kept blowing out my cameraturmeric-roasted sweet potatoes will do that. What I learned: roast everything at 425°F so the edges caramelize without turning mushy. After styling hundreds of bowls over eight years, this one photographs like a dream and tastes even better than it looks.
Thomas Baker
Anti Inflammatory Glow Bowl Recipe Easy Fresh and Delicious
This anti inflammatory glow bowl is a vibrant, wholesome combination of quinoa, sweet potatoes, and crispy chickpeas topped with fresh spinach and avocado. A perfect glow bowl recipe that’s both nutritious and customizable, making it an ideal healthy bowl for any meal. Enjoy a flavorful anti inflammatory recipe that supports wellness and delicious eating.
Wash the quinoa under cold water thoroughly, then add it to a saucepan with water. Bring it to a boil, cover, lower the heat and let it simmer gently for 15 minutes. Once cooked, fluff with a fork and keep aside.
Heat your oven to 425°F (220°C). Peel and cube the sweet potatoes, toss them in olive oil, ground cumin, salt, and pepper. Spread on a baking tray and roast until tender and lightly browned, about 25 minutes.
Warm some olive oil in a pan and add the drained chickpeas along with cumin, turmeric, salt, and pepper. Cook them on medium heat, stirring occasionally until they turn golden brown and crispy, approximately 10 minutes.
In a medium bowl, whisk together tahini, plain yogurt, lemon juice, and a pinch of salt. Add a little water to reach a smooth, creamy sauce consistency and adjust seasoning to your preference.
Build your bowl by placing the quinoa at the base, then layering on roasted sweet potatoes, spiced chickpeas, fresh spinach leaves, and sliced avocado. Finish by drizzling the creamy tahini yogurt sauce over the top and serve immediately.
Notes
Feel free to switch up the veggies or grains based on what’s in season. To keep ingredients fresh, store each component separately until you’re ready to eat.
Why You’ll Love This Nourishing Bowl
Here’s what makes this recipe irresistible: every ingredient works double-duty for flavor and wellness. Golden turmeric and cumin don’t just add warmththey bring anti-inflammatory benefits that make your skin and body thank you.
Beginner-friendly: No fancy techniquesjust roast, simmer, and assemble
Meal prep magic: Components store separately for up to 4 days
Customize easily: Swap quinoa for your favorite grain or add seasonal veggies
Family-approved: Even picky eaters love the creamy tahini drizzle
After photographing this anti inflammatory glow bowl dozens of times, I’ve watched friends and readers make it their weekly staple. The colors stay vibrant, the textures contrast beautifully, and it tastes like comfort wrapped in nutrition.
What You’ll Need
Gathering your ingredients takes just one trip to any U.S. grocery store. Nothing exotic herequinoa, sweet potatoes, and chickpeas form the hearty base, while spinach and avocado add freshness. The tahini yogurt sauce is what makes people come back for seconds.
Pro Tip: Choose firm sweet potatoes with smooth skin for even roasting. Ripe avocados should give slightly when pressed but not feel mushy.
Ingredient
Purpose
Easy Swap
Quinoa
Protein-rich base
Brown rice, farro
Sweet potatoes
Roasted sweetness
Butternut squash, carrots
Chickpeas
Crispy protein
White beans, tofu cubes
Tahini
Creamy sauce base
Almond butter (thinner texture)
Turmeric + cumin
Anti-inflammatory warmth
Paprika, chili powder
How the Magic Happens
The beauty lies in cooking everything separately so textures stay distinctfluffy quinoa, caramelized sweet potatoes, and crispy chickpeas each shine. Roasting at 425°F gives those potatoes golden edges without turning them to mush, something I learned after many test batches.
While your sweet potatoes roast, the quinoa simmers itself tender and the chickpeas get their skillet time with turmeric. Everything comes together in about 40 minutes, but most of that is hands-off. The tahini sauce whisks up in two minutes and transforms the whole bowl.
Note: Rinse quinoa thoroughly before cooking to remove any bitterness. Your sauce should be pourableadd water one tablespoon at a time until it reaches drizzle consistency.
Assembly and Serving Secrets
Building your bowl is the fun part. Start with a generous scoop of quinoa, then arrange sweet potatoes and chickpeas on top. Tuck fresh spinach around the edges and add sliced avocado right before serving so it stays bright green.
The tahini yogurt sauce is non-negotiableit ties everything together with creamy, tangy richness. Drizzle it generously over the top, letting it pool into all the nooks. I’ve photographed this recipe enough times to know: the more sauce, the better the shot and the flavor.
Want your chickpeas extra crispy? Pat them completely dry after drainingany moisture steams them instead of crisping. If your tahini sauce seizes up (it happens when tahini meets lemon), just keep whisking and add water slowly. It’ll smooth out like magic.
Seasoning balance: Taste your quinoa and sweet potatoes after cookingadd extra salt if needed
Texture contrast: Keep spinach raw for crunch, or wilt it quickly in the chickpea skillet for warmth
Make it heartier: Double the chickpeas or add a soft-boiled egg on top
This bowl reheats beautifully for lunch throughout the week. Just store components separately and assemble fresh each dayit takes two minutes and tastes like you just made it.
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FAQs ( Anti-Inflammatory Glow Bowl )
Can I prep this recipe ahead of time?
Yes! You can wash and chop vegetables up to 2 days ahead and store them in the fridge. Cook grains and proteins in advance too. Just keep wet and dry ingredients separate until serving to maintain the best texture and freshness.
What grains work best for this bowl?
Quinoa, brown rice, and farro are excellent choices that complement the anti-inflammatory ingredients. These whole grains add fiber and protein while providing a hearty base. Cook them in vegetable broth instead of water for extra flavor.
How long does this meal stay fresh?
Assembled bowls stay fresh in the refrigerator for up to 3 days when stored in airtight containers. Keep dressing separate and add just before eating. Individual components can be stored for up to 4-5 days when kept separately.
Can I substitute ingredients for dietary restrictions?
Absolutely! This recipe is very flexible for different dietary needs. Use tamari instead of soy sauce for gluten-free, swap nuts for seeds if allergic, or add tempeh for extra protein. The key is maintaining colorful, nutrient-dense ingredients.
What makes this dish anti-inflammatory?
The combination of turmeric, ginger, leafy greens, and colorful vegetables provides powerful antioxidants and anti-inflammatory compounds. Healthy fats from avocado and nuts help your body absorb these nutrients more effectively for maximum benefit.
You’ll love how this anti inflammatory glow bowl comes together in under an hourcrispy chickpeas, caramelized sweet potatoes, and that creamy tahini drizzle make every bite feel nourishing and delicious. The colors stay vibrant even after a few days in the fridge, which makes meal prep actually exciting instead of boring.
Try swapping the spinach for arugula if you want a peppery kick, or toss in roasted red peppers for extra sweetness. A trick I learned while shooting hundreds of bowls: warm your components slightly before assembling so the tahini sauce melts into everything perfectly. Leftover sauce doubles beautifully as a veggie dip or salad dressing throughout the week.
I’d love to see your bowl creationstag me when you make this so I can see how your colors turned out! Did you grow up eating bowls like this, or is this a new adventure for your kitchen? Save this recipe for a friend who needs more glow in their week, and enjoy every nourishing, colorful bite.
