Description
Dive into a vibrant bowl of health with this Anti-Inflammatory Glow Bowl. Packed with nutrient-dense ingredients like quinoa, chickpeas, and fresh veggies, this dish is not only visually stunning but also rich in flavor. The creamy tahini yogurt dressing adds a delightful twist that makes each bite memorable. Perfect for lunch or dinner, this bowl will impress family and friends while nourishing your body.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh baby spinach, chopped
- 1 medium carrot, shredded
- 1 ripe avocado, sliced
- ½ cup tahini
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp garlic powder
- ½ tsp ground cumin
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa and 2 cups water; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until fluffy.
- If using canned chickpeas, drain and rinse well. For a crispy texture, roast them in olive oil at 400°F (200°C) for about 20 minutes.
- Shred the carrot and chop the spinach finely while the quinoa cooks.
- In a mixing bowl, whisk together tahini, lemon juice, garlic powder, cumin, salt, pepper, and enough water to achieve a smooth consistency.
- To assemble: Start with quinoa at the bottom of the bowl; layer chickpeas, spinach, carrots, and top with avocado slices. Drizzle with olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Roasting
- Cuisine: Health
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 550
- Sugar: 6g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg