Description
This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a vibrant, nutrient-packed meal perfect for a wholesome lunch or light dinner. Featuring fluffy quinoa, fresh kale, juicy cherry tomatoes, crisp cucumber, and shredded carrots, it’s topped with a creamy, tangy tahini yogurt sauce infused with turmeric and ginger for an extra anti-inflammatory boost. Ready in just 30 minutes, this bowl delivers delicious flavors and wellness benefits in every bite.
Ingredients
Scale
Grains
- 1 cup quinoa
- 2 cups water
Vegetables
- 2 cups kale, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup carrots, shredded
Sauce & Dressing
- 1 cup plain yogurt
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water thoroughly. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer gently for about 15 minutes or until the quinoa is fluffy and water is absorbed.
- Prep the Veggies: While the quinoa cooks, wash and chop the kale into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber into small cubes, and shred or julienne the carrots to prepare for assembly.
- Make the Tahini Yogurt Sauce: In a small bowl, whisk together the plain yogurt, tahini, lemon juice, olive oil, ground turmeric, and grated ginger. Season with salt and pepper to taste, mixing until smooth and creamy.
- Assemble Your Bowl: Spoon the cooked quinoa evenly into serving bowls. Layer the chopped kale, cherry tomatoes, diced cucumber, and shredded carrots on top of the quinoa to build your colorful bowl.
- Add Dressing & Serve: Generously drizzle the tahini yogurt sauce over the assembled ingredients. For an added touch, optionally garnish with lemon zest or sprinkle sesame seeds before serving. Enjoy immediately for the freshest taste.
Notes
- Rinsing quinoa is essential to remove its natural bitterness.
- You can substitute kale with spinach or baby greens if preferred.
- Use Greek yogurt for a thicker sauce or dairy-free yogurt for a vegan option.
- Adjust the amount of turmeric and ginger to your taste preference for more or less spice.
- This bowl is best enjoyed fresh but can be stored refrigerated for up to two days.
