Description
This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a vibrant and nourishing bowl packed with wholesome ingredients to boost your health and satisfy your taste buds. Loaded with colorful veggies, protein-rich quinoa, and a creamy tahini yogurt dressing, this bowl is a perfect balance of flavors and textures.
Ingredients
Scale
For the Bowl:
- 1 cup cooked quinoa
- 1 cup chopped kale
- 1/2 cup shredded red cabbage
- 1/2 cup roasted sweet potatoes
- 1/2 cup steamed broccoli florets
- 1/4 cup sliced cucumbers
- 1/4 avocado (sliced)
- 2 tablespoons pomegranate seeds
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Tahini Yogurt Dressing:
- 1/2 cup plain Greek yogurt
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- 1 clove garlic (minced)
- Water to thin as needed
Instructions
- Massage the Kale: In a medium bowl, massage the kale with a drizzle of olive oil and a pinch of salt until softened.
- Prepare the Tahini Yogurt Dressing: In a small bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, and water until smooth and creamy. Season with salt and pepper.
- Assemble the Bowl: In a large serving bowl, arrange quinoa as the base. Top with massaged kale, red cabbage, sweet potatoes, broccoli, cucumbers, avocado, pomegranate seeds, and parsley. Sprinkle turmeric and olive oil. Drizzle with tahini yogurt dressing before serving.
Notes
- You can roast the sweet potatoes ahead of time with a little olive oil, turmeric, and black pepper.
- Swap quinoa for brown rice or farro if preferred.
- For a vegan version, use a dairy-free yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Assembly, Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 5mg
