Name: Anti-Inflammatory Glow Bowl for Vibrant Health and Wellness
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Quinoa (Rinsed); 1 can Chickpeas (Drained and rinsed); 2 cups Sweet Potatoes (Diced); 2 cups Baby Spinach (Fresh); 1 medium Avocado (Sliced); 2 tablespoons Olive Oil (For roasting); 1 teaspoon Turmeric; 1 teaspoon Smoked Paprika; 1 teaspoon Sea Salt (To taste); 1 teaspoon Black Pepper (To taste); 1/4 cup Lemon Tahini Dressing (Store-bought or homemade)

As I sliced into the vibrant colors of my kitchen’s bounty, a wave of excitement washed over me. The Anti-Inflammatory Glow Bowl is not just a meal; it’s a celebration of wholesome, energizing ingredients, expertly crafted to nourish both body and soul. In under 30 minutes, this bowl brings together the earthy warmth of turmeric, the sweetness of roasted sweet potatoes, and creamy avocado, offering a delightful balance that’s gluten-free and plant-based. Not only is this recipe a perfect option for meal prep, but it also effortlessly transforms into a customizable dish to suit your taste. Are you ready to discover just how satisfying clean eating can be? Let me show you how!

Why is the Glow Bowl a Must-Try?

Vibrant, Nutritious Ingredients: This bowl is a colorful masterpiece filled with nutrient-dense ingredients that support your health and well-being.

Quick and Easy: Say goodbye to long cooking times! This dish comes together in just under 30 minutes, perfect for busy schedules.

Customizable to Taste: Want to switch it up? Personalize it with your choice of toppings for a unique flavor every time!

Plant-Based Powerhouse: Packed with plant-based protein and healthy fats, it’s a satisfying option that’s both filling and good for you.

Meal Prep Friendly: Make ahead and enjoy fresh meals all week. Check out my Bang Chicken Bowl for more meal prep ideas!

Making the Anti-Inflammatory Glow Bowl is not just a cooking task; it’s an experience that prioritizes your health and energizes your day.

Anti-Inflammatory Glow Bowl Ingredients

• Gather these wholesome components for a delightful, nourishing experience!

For the Base

Quinoa – A fluffy, protein-rich base perfect for holding all the flavors together. Substitute with brown rice or cauliflower rice for a lower-carb option.
Chickpeas – A hearty source of lean protein that adds great texture to your bowl. Use canned for convenience, or dried if pre-soaked and cooked.
Sweet Potatoes – Naturally sweet and creamy, they contribute essential complex carbohydrates and fiber. Butternut squash is a delicious alternative here.

For the Greens

Baby Spinach – Fresh and nutrient-dense, it’s a beautiful addition that provides a pop of color. Feel free to swap in kale or arugula for a different flavor.
Avocado – Adds a smooth, creamy texture and healthy fats that keep you satisfied. If you need a substitute, nuts or seeds work well, too.

For the Flavor Boost

Olive Oil – Perfect for roasting and sautéing, it infuses rich flavor and comes loaded with antioxidants. Coconut oil can be a great alternative for a tropical twist.
Turmeric – A superstar spice renowned for its anti-inflammatory properties and vibrant color. Pair it with black pepper for enhanced absorption!
Smoked Paprika, Sea Salt, Black Pepper – Essential seasonings to elevate the bowl’s flavor profile; adjust to your taste preferences.

For Dressing

Lemon Tahini Dressing – A creamy dressing that binds all elements beautifully. You can opt for store-bought or whip up a homemade version for an extra touch of freshness.

Embark on a culinary adventure by gathering these ingredients for your Anti-Inflammatory Glow Bowl!

Step‑by‑Step Instructions for Anti-Inflammatory Glow Bowl

Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Dice sweet potatoes into bite-sized pieces and toss them in a mixing bowl with olive oil, sea salt, black pepper, and smoked paprika until well coated. Spread the sweet potatoes on a baking sheet in a single layer and roast for about 20–25 minutes, or until they are golden and caramelized, stirring halfway through for even cooking.

Step 2: Sauté the Chickpeas
While the sweet potatoes roast, heat a tablespoon of olive oil in a skillet over medium heat. Add drained and rinsed chickpeas, turmeric, sea salt, and black pepper. Sauté the chickpeas for about 8–10 minutes, occasionally stirring, until they turn golden and crispy. This step adds a delightful crunch to your Anti-Inflammatory Glow Bowl.

Step 3: Cook the Quinoa
In a saucepan, bring 2 cups of water to a boil and add 1 cup of rinsed quinoa. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff the quinoa with a fork, allowing it to cool slightly while you layer the bowl.

Step 4: Build the Glow Bowl
In a large bowl, start by layering the cooked quinoa as the base. Next, add the roasted sweet potatoes and crispy chickpeas on top. Follow with a generous handful of fresh baby spinach, which will add that vibrant green color and a boost of nutrients, making your Anti-Inflammatory Glow Bowl both visually appealing and healthful.

Step 5: Drizzle and Serve
Slice an avocado into generous pieces and arrange them over the top of your beautifully layered bowl. Finish by drizzling a generous amount of lemon tahini dressing all over, allowing it to soak into the flavors below. Serve your Anti-Inflammatory Glow Bowl warm or chilled for a refreshing meal option.

Anti-Inflammatory Glow Bowl Variations

Embrace your creativity and make this delicious glow bowl your own with these exciting twists!

Glow Bowl with Salmon: Top with grilled salmon for added omega-3 fatty acids. The richness of fish beautifully enhances the bowl’s flavors, ensuring a nutritious and satisfying meal.
Vegan Adaptation: Ensure all toppings and dressings are plant-based. This way, you keep the dish aligned with plant-based principles while enjoying the same delightful flavors.
Low-Carb Version: Substitute quinoa with cauliflower rice and reduce the sweet potato. This variation provides a lighter bowl while retaining the warmth of familiar flavors.
Spicy Twist: Add cayenne or sriracha to the chickpeas for heat. It’s a fun way to amp up the flavors and make your tastebuds dance with enthusiasm!
Nutty Boost: Top with slivered almonds or chopped walnuts for a crunch factor. The nuttiness complements the creamy avocado and enhances texture perfectly.
Basil-Pesto Dressing: Swap the lemon tahini for a vibrant basil-pesto dressing for a different herbal freshness. This simple change can elevate the dish to a Mediterranean delight!
Crispy Tofu Add-In: Sauté cubed, marinated tofu for an extra protein kick. Crispy tofu adds an unexpected texture and heartiness, making each bite a flavorful adventure.
Seasonal Veggie Swap: Use whatever seasonal veggies you have on hand, like roasted zucchini or bell peppers. This helps keep your glow bowl exciting and tailored to what’s fresh and available.

For more meal prep inspiration, check out my Chicken Rice Bowl or the Greek Chicken Bowls, and make every meal an adventure!

Make Ahead Options

These Anti-Inflammatory Glow Bowls are perfect for meal prep enthusiasts! You can roast the sweet potatoes and sauté the chickpeas up to 3 days in advance; simply allow them to cool completely before refrigerating in airtight containers to maintain their texture and flavor. The quinoa can also be cooked and stored for up to 5 days ahead, making assembly a breeze. When you’re ready to serve, layer the prepped ingredients with fresh spinach and avocado, then drizzle with the lemon tahini dressing just before enjoying. This ensures your bowl remains vibrant and delicious, saving you time during busy weeknights while providing a wholesome meal in minutes!

How to Store and Freeze Anti-Inflammatory Glow Bowl

Fridge: Store the components of your Anti-Inflammatory Glow Bowl in airtight containers for up to 4 days. Keep the dressing separate for freshness.

Freezer: For longer storage, freeze individual components like quinoa and roasted sweet potatoes in freezer bags for up to 3 months.

Reheating: Reheat the quinoa and sweet potatoes in the microwave or on the stovetop until warmed through. Chickpeas can be sautéed again for added crispiness.

Avoiding Sogginess: To keep the greens fresh, add them just before serving if you plan to store the bowl for later.

Expert Tips for the Anti-Inflammatory Glow Bowl

Choosing Quinoa: Opt for rinsed quinoa to remove its natural bitterness. This elevates the flavor for your Anti-Inflammatory Glow Bowl.
Roasting Sweet Potatoes: Cut sweet potatoes evenly for consistent cooking. Stir halfway for caramelized edges that add depth.
Crispy Chickpeas: Make sure to dry chickpeas before sautéing to achieve that golden crunch that elevates your bowl.
Dressing Balance: Adjust the lemon tahini dressing with extra lemon juice or water to reach your desired creaminess and tanginess.
Flexible Veggies: Feel free to swap in seasonal vegetables, ensuring your glow bowl remains exciting and caters to your taste preferences.

What to Serve with Anti-Inflammatory Glow Bowl

Enhance your vibrant meal with delightful accompaniments that elevate both flavor and health!

Creamy Hummus: A velvety dip that offers a protein-packed complement, perfect for pairing with fresh veggies or pita chips.
Roasted Vegetables: Add seasonal roasted veggies for an extra burst of color and nutrients; think Brussels sprouts or zucchini for a lovely crunch.
Crispy Kale Chips: These flavorful, crunchy bites bring a delightful texture contrast and are an excellent, nutritious snack alongside your bowl.
Fermented Foods: Try serving with kimchi or sauerkraut to boost gut health with probiotics, offering a tangy, flavorful balance to your meal.
Chilled White Wine: A zesty Sauvignon Blanc or a crisp Pinot Grigio will refresh your palate and enhance the bowl’s earthy flavors.
Fresh Fruit Salad: A light, fruity side adds a touch of sweetness and pairs beautifully with the savory elements of the bowl.
Almond Butter Energy Balls: These no-bake treats are a great way to satisfy your sweet tooth while keeping with the health theme.
Coconut Yogurt Parfait: Layered with fruits and granola, it makes a perfect light dessert that continues the meal’s nourishing vibe.
Iced Green Tea: A refreshing drink full of antioxidants that complements the bowl’s healthy ingredients beautifully.
Chia Seed Pudding: A creamy and nutritious sweet ending that can be flavored with vanilla or cocoa, keeping things exciting and wholesome.

Anti-Inflammatory Glow Bowl Recipe FAQs

How do I choose the best sweet potatoes for my glow bowl?
Absolutely! When selecting sweet potatoes, look for ones that are firm and smooth with no dark spots or bruising. Smaller to medium-sized sweet potatoes often have a sweeter taste and creamy texture that enhances your bowl. Avoid those with sprouting or a soft, wrinkled feel.

What is the best way to store my glow bowl?
To keep your Anti-Inflammatory Glow Bowl fresh, store the individual components in airtight containers in the fridge for up to 4 days. Keep the dressing separate to avoid sogginess. This way, you can easily assemble a quick meal when hunger strikes!

Can I freeze components of the glow bowl? How?
Yes, you can absolutely freeze components for later use! For the best results, freeze cooked quinoa and roasted sweet potatoes in freezer-safe bags. Make sure to let them cool first, then store them for up to 3 months. When you’re ready to eat, just thaw them overnight in the fridge and reheat as needed!

What should I do if my chickpeas are soggy after cooking?
Very! If you find your chickpeas are soggy, try drying them well before sautéing. Use a clean kitchen towel or paper towel to pat them dry thoroughly, then sauté them in a hot skillet with a bit of olive oil until they become crispy. This will give you that delightful crunch that enhances your bowl!

Are there any dietary considerations with the ingredients?
Absolutely! This Anti-Inflammatory Glow Bowl is naturally vegan and gluten-free, making it a great option for various dietary preferences. However, if you have soy allergies, be cautious with dressings or toppings that may contain soy. Always check labels if you’re using store-bought items, and feel free to customize the bowl to suit your dietary needs!

How do I make the dressing less thick if needed?
If your lemon tahini dressing turns out thicker than desired, simply add a teaspoon of warm water at a time while whisking until you reach the preferred consistency. Adjusting the acidity with more lemon juice can also work wonders in enhancing flavor while making it lighter!