This anti-inflammatory glow bowl is exactly what your body craves when it needs a resetvibrant, fresh, and packed with ingredients that actually make you feel good from the inside out. It’s colorful, easy to throw together, and tastes like summer no matter what month it is.
I started shooting these bowls back in 2019 when a local wellness café asked me to photograph their menuturns out layering roasted sweet potatoes, quinoa, greens, and a creamy tahini drizzle makes everything look (and taste) incredible. The trick is getting those golden edges on the veggies and letting the colors do the talking on the plate. After 8+ years behind the camera, I can tell you this one photographs itself.
Thomas Baker
Anti-Inflammatory Glow Bowl Recipe Easy Fresh and Delicious
Enjoy a vibrant and nourishing anti inflammatory glow bowl that’s packed with wholesome ingredients like quinoa, sweet potatoes, and chickpeas. This bowl is easy to prepare, fresh in flavor, and perfect for anyone looking to add natural, anti-inflammatory foods to their diet.
Start by rinsing the quinoa in cold water, then place it in a saucepan with fresh water. Bring it up to a boil, cover, lower the heat, and let it simmer gently for 15 minutes. Once done, fluff the quinoa and keep it aside.
Set your oven to 425°F (220°C). Peel the sweet potatoes and cut them into cubes. Toss the pieces with olive oil, ground cumin, salt, and pepper, then spread them out evenly on a baking sheet. Roast in the oven for about 25 minutes until tender and slightly caramelized.
Warm some olive oil in a skillet over medium heat. Add the chickpeas, season with cumin, turmeric, salt, and pepper, and cook, stirring occasionally, for 10 minutes or until they turn golden and slightly crispy.
In a medium bowl, combine tahini, plain yogurt, freshly squeezed lemon juice, and a pinch of salt. Whisk well, adding a little water gradually until you reach a smooth, creamy consistency. Adjust seasoning to your preference.
To assemble your glow bowls, place a generous layer of quinoa as the base. Add roasted sweet potatoes, sautéed chickpeas, fresh spinach leaves, and sliced avocado on top. Finish by drizzling the creamy tahini yogurt sauce over everything before serving.
Notes
Feel free to swap or add seasonal veggies and grains to suit your taste. For best freshness, keep each component in separate containers if storing leftovers.
Why You’ll Love This Bowl
This recipe brings together roasted sweet potatoes, fluffy quinoa, and crispy chickpeas in one colorful dish that tastes as good as it looks. Every ingredient works to support your body while delivering real flavorno bland “health food” vibes here.
Quick to customize: Swap ingredients based on what’s in your fridge or what you’re craving that day
Meal prep friendly: Cook the components once and mix-and-match throughout the week
Naturally filling: The combo of protein, fiber, and healthy fats keeps you satisfied for hours
Gorgeous on the plate: The colors alone make you feel like you’re doing something good for yourself
Key Ingredients You’ll Need
Each component plays a role in building flavor and texture. Quinoa forms the hearty base, while sweet potatoes add natural sweetness and those caramelized edges we all love. Chickpeas bring crunch when sautéed with cumin and turmeric, and fresh spinach and avocado add cool, creamy contrast.
The tahini yogurt sauce ties everything togetherit’s tangy, nutty, and drizzles beautifully over the warm ingredients. A squeeze of lemon juice brightens the whole bowl, and olive oil helps everything roast and crisp up perfectly.
Ingredient
What It Does
Easy Swap
Quinoa
Fluffy, protein-rich base
Brown rice or farro
Sweet potatoes
Adds sweetness and roasted texture
Butternut squash or carrots
Chickpeas
Crispy, savory protein
White beans or baked tofu
Tahini
Creamy, nutty sauce base
Almond butter (thinner consistency)
Plain yogurt
Tangy creaminess
Dairy-free yogurt
How to Build Your Anti-Inflammatory Glow Bowl
Start by cooking the quinoait takes about 15 minutes of hands-off simmering and comes out perfectly fluffy every time. While that’s going, get your sweet potatoes roasting. The high oven heat (425°F) gives them crispy edges and soft, sweet centers.
Once the sweet potatoes are in the oven, turn your attention to the chickpeas. Sautéing them in a hot skillet with cumin and turmeric creates a golden, slightly crunchy topping that adds so much texture to the finished bowl. Meanwhile, whisk together your tahini yogurt sauceadd water a little at a time until it’s pourable but still thick enough to cling to the ingredients.
Assembly is the fun part: layer your quinoa base, arrange the roasted sweet potatoes and chickpeas on top, tuck in fresh spinach and sliced avocado, then drizzle generously with that creamy sauce. The warm and cool ingredients create the perfect contrast.
Tips for the Best Results
Pro tip: Don’t skip rinsing the quinoait removes the natural coating that can taste bitter. And when you’re roasting sweet potatoes, spread them out in a single layer so they caramelize instead of steam.
For extra crispy chickpeas, pat them completely dry before adding to the skillet
If your tahini sauce is too thick, add water one tablespoon at a time until it drizzles smoothly
Taste and adjust the salt in your sauce after mixingtahini brands vary in saltiness
Let the roasted sweet potatoes cool slightly before adding to the bowl so the spinach doesn’t wilt too much
How to Serve and Store
Serve these bowls immediately after assembling for the best texture contrastwarm roasted veggies, cool greens, and creamy sauce. They’re perfect for lunch or a light dinner, and honestly satisfying enough that you won’t be hunting for snacks an hour later.
Storage Method
How Long It Lasts
Best Practice
Refrigerate components separately
4-5 days
Store quinoa, sweet potatoes, and chickpeas in airtight containers; keep sauce separate
Refrigerate assembled bowl
1-2 days
Add avocado and sauce right before eating
Freeze components
Up to 3 months
Freeze quinoa and sweet potatoes only; make chickpeas and sauce fresh
Note: Add fresh spinach and avocado right before servingthey don’t store well once mixed with warm ingredients. The tahini yogurt sauce thickens in the fridge, so stir in a splash of water to loosen it up again.
Follow me on to unlock a world of flavorful recipes and creative food ideas Pinterest!
FAQs (Anti-Inflammatory Glow Bowl)
Can I meal prep this recipe ahead of time?
Yes, this dish is perfect for meal prepping! Prepare all components separately and store in the refrigerator for up to 4 days. Keep dressing separate until serving to maintain freshness. The vegetables stay crisp and flavors actually improve over time.
What vegetables work best for reducing inflammation?
Dark leafy greens like kale and spinach, colorful bell peppers, broccoli, and purple cabbage are excellent choices. These vegetables are rich in antioxidants and compounds that help fight inflammation. I recommend using at least 3-4 different colored vegetables for maximum benefit.
How long does it take to make this bowl?
This recipe takes about 25-30 minutes total. Most of that time is spent chopping vegetables and cooking grains. If you use pre-cooked quinoa or brown rice, you can cut the time down to just 15 minutes. It’s surprisingly quick for such a nutritious meal.
Can I substitute the tahini in the dressing?
Absolutely! Almond butter, cashew butter, or sunflower seed butter work wonderfully as tahini substitutes. Each creates a slightly different flavor profile but maintains the creamy texture. I’ve tested all these options and they’re equally delicious in this dish.
Is this recipe suitable for people with dietary restrictions?
Yes, this meal is naturally vegan, gluten-free, and dairy-free. It’s also perfect for paleo diets if you substitute the grains with cauliflower rice. The ingredients are whole foods-based, making it suitable for most clean eating approaches and elimination diets.
You’ll love how this anti-inflammatory glow bowl comes together in about 30 minutescrispy golden edges on the sweet potatoes, fluffy quinoa soaking up that creamy tahini drizzle, and colors so vibrant they practically glow on the plate. It’s the kind of meal that makes you feel nourished and energized, not weighed down.
Try swapping in roasted beets or shredded purple cabbage for extra colorthey photograph beautifully and add a sweet crunch. If you’re meal prepping, keep the sauce in a small jar and shake it up before drizzling. A trick I picked up from shooting café menus: arrange your toppings in sections instead of scattering themit makes every bite intentional and every photo frame-worthy.
I’d love to see how your bowl turns outtag me if you share a photo, or tell me what combo you built in yours. Did you add extra turmeric or toss in some pickled onions for tang? Save this one for those weeks when you need something that tastes indulgent but leaves you feeling light and clear-headed. Your body will thank you.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
Thank you for joining this cozy community where nutritious and delicious meals come together.
