why make this recipe
This bowl brings warm roasted vegetables, protein, and healthy fats in one easy meal. It uses turmeric and tahini for a creamy dressing that fights inflammation. You get a filling dinner that tastes fresh and feels light.
introduction
This Anti-Inflammatory Harvest Glow Bowl is a simple, healthy dinner you can make any night. It mixes cooked quinoa, roasted sweet potatoes, roasted chickpeas, greens, and avocado with a turmeric-tahini dressing. The bowl feels cozy and bright, and it helps reduce everyday inflammation with turmeric and healthy fats. If you want another hearty bowl idea, try this healthy chicken sweet potato rice bowl recipe for a high-protein option.
how to make Anti-Inflammatory Harvest Glow Bowl – Healthy Dietitian Dinner Recipe
Make each part separately, then assemble. Roast the sweet potatoes and chickpeas until golden, cook the quinoa, make the dressing, and put the bowl together. The steps are quick and clear.
Ingredients :
For the Bowl:
- 1 cup cooked quinoa (or brown rice)
- 1 cup roasted sweet potatoes, cubed
- 1 cup chickpeas, roasted or pan-fried
- 2 cups mixed greens (kale, spinach, or arugula)
- 1 small avocado, sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Turmeric-Tahini Dressing:
- 2 tbsp tahini
- 1 tsp ground turmeric
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 2 tbsp warm water, to thin
Directions :
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes and chickpeas in olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden.
- Meanwhile, cook quinoa according to package directions. Fluff with a fork and set aside.
- In a small bowl, whisk together tahini, turmeric, lemon juice, maple syrup, and warm water until smooth and creamy.
- In each serving bowl, layer quinoa, roasted sweet potatoes, chickpeas, and mixed greens.
- Top with sliced avocado and drizzle generously with turmeric-tahini dressing.
- Garnish with seeds or herbs, and serve warm or at room temperature.
how to serve Anti-Inflammatory Harvest Glow Bowl – Healthy Dietitian Dinner Recipe
Serve the bowl warm or at room temperature. Drizzle extra dressing on top if you like. Add a lemon wedge on the side for a fresh squeeze.
how to store Anti-Inflammatory Harvest Glow Bowl – Healthy Dietitian Dinner Recipe
Store components separately in airtight containers in the fridge for up to 3–4 days. Keep the avocado sliced just before serving to avoid browning. The dressing will keep in the fridge for 4–5 days.
tips to make Anti-Inflammatory Harvest Glow Bowl – Healthy Dietitian Dinner Recipe
- Cut sweet potatoes into even cubes so they roast evenly.
- Dry chickpeas well before roasting to get them crisp.
- Warm the dressing slightly if it thickens in the fridge.
- Use cooked quinoa kept at room temperature for easier assembly.
variation (if any)
- Swap quinoa for brown rice or farro.
- Add roasted Brussels sprouts or beets for more veggies.
- Use plain yogurt instead of tahini for a lighter dressing (leave out maple syrup).
- Add feta or goat cheese for extra flavor.
FAQs
Q: Can I make this gluten-free?
A: Yes. Use quinoa or brown rice and check that your tahini and other ingredients are gluten-free.
Q: How can I make the chickpeas extra crispy?
A: Roast them on a hot pan or high oven heat and shake the pan once while cooking. Remove any loose skins before roasting.
Q: Is this recipe good for meal prep?
A: Yes. Store grains, roasted veggies, and dressing separately. Assemble bowls the day you eat for best texture.
Q: Can I use canned sweet potato or frozen veggies?
A: You can use frozen vegetables, but roast or reheat them until they are warm and slightly browned for best taste.
Q: Is this bowl good for kids?
A: Yes. Serve smaller portions and add mild toppings like plain yogurt or a little cheese if kids prefer simple flavors.
Conclusion
This harvest glow bowl is simple, tasty, and made with anti-inflammatory ingredients for a healthy dinner. For more roasted bowl ideas and serving tips, see Roasted Veggie Glow Bowls – Dishing Out Health.
Anti-Inflammatory Harvest Glow Bowl
Ingredients
For the Bowl
- 1 cup cooked quinoa (or brown rice) Use quinoa for a gluten-free option.
- 1 cup roasted sweet potatoes, cubed Cut into even cubes for even roasting.
- 1 cup chickpeas, roasted or pan-fried Dry well before roasting to achieve crispiness.
- 2 cups mixed greens (kale, spinach, or arugula)
- 1 small avocado, sliced Slice just before serving to avoid browning.
- 1 tbsp olive oil
- Salt and pepper to taste Salt and pepper, to taste
For the Turmeric-Tahini Dressing
- 2 tbsp tahini
- 1 tsp ground turmeric
- 1 tbsp lemon juice
- 1 tsp maple syrup Leave out if using yogurt.
- 2 tbsp warm water Add to thin the dressing.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes and chickpeas in olive oil, salt, and pepper.
- Roast for 25–30 minutes, flipping halfway, until golden.
- Meanwhile, cook quinoa according to package directions. Fluff with a fork and set aside.
- In a small bowl, whisk together tahini, turmeric, lemon juice, maple syrup, and warm water until smooth and creamy.
Assembly
- In each serving bowl, layer quinoa, roasted sweet potatoes, chickpeas, and mixed greens.
- Top with sliced avocado and drizzle generously with turmeric-tahini dressing.
- Garnish with seeds or herbs, and serve warm or at room temperature.