Description
Enjoy a vibrant and nourishing Anti-Inflammatory Glow Bowl that’s as delightful to eat as it is to look at! Packed with colorful vegetables, protein-rich quinoa, and topped with a creamy tahini yogurt, this dish is perfect for a quick weeknight dinner or meal prep. Each bite is a burst of flavor and health benefits that will elevate your day, making it a favorite among friends and family.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas
- 2 cups fresh kale
- 1 cup bell peppers (mixed colors)
- 1 cup carrots (grated or julienned)
- ½ red onion (thinly sliced)
- ½ cup tahini
- ½ cup plain Greek yogurt
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Heat olive oil in a skillet over medium heat. Add chopped kale and sliced bell peppers; sauté for about 5–7 minutes until tender.
- Drain and rinse chickpeas, then add to the skillet during the last few minutes of cooking to warm through.
- In a small bowl, whisk together tahini, yogurt, lemon juice, salt, and pepper until smooth; adjust consistency with water if needed.
- Assemble your bowl by placing cooked quinoa at the bottom, layering with sautéed veggies and chickpeas on top. Drizzle tahini yogurt over everything and sprinkle with spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 650
- Sugar: 6g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 18g
- Protein: 20g
- Cholesterol: 0mg