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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 medium sweet potato, peeled and cut into 1-inch cubes - 1 cup broccoli florets, cut to bite-size - 1 cup canned chickpeas, drained and rinsed - 1 ripe avocado, sliced - 1 tablespoon extra-virgin olive oil - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper to taste - ½ cup plain yogurt (choose dairy or plant-based) - 2 tablespoons tahini - 1 tablespoon freshly squeezed lemon juice - 1 clove garlic, finely minced - Water (as needed for consistency) - Sea salt to taste The glow bowl is colorful and packed with nutrients. You need quinoa as the base. It provides good protein and fiber. Vegetable broth adds flavor and moisture. Sweet potatoes give a sweet taste and nice texture. Broccoli adds crunch and vitamins. Chickpeas are a great source of protein. Sliced avocado adds creaminess and healthy fats. You should also have olive oil, smoked paprika, sea salt, and pepper for seasoning. The tahini yogurt sauce brings it all together. It is creamy and tangy. For the sauce, you need plain yogurt, tahini, lemon juice, garlic, water, and salt. Using these fresh ingredients makes your glow bowl a feast for the eyes and the body. Each bite offers a blend of textures and tastes. This dish is not just healthy; it's a delight to eat and share. {{ingredient_image_2}} First, bring the vegetable broth to a boil in a medium saucepan. Rinse 1 cup of quinoa under cold water to remove any bitterness. Add the rinsed quinoa to the boiling broth. After that, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. When all the liquid is absorbed, take it off the heat. Allow it to rest for 5 minutes, still covered. Fluff the quinoa with a fork before serving. Next, preheat your oven to 400°F (200°C). Peel and cut the sweet potato into 1-inch cubes. In a mixing bowl, toss the sweet potato with 1 tablespoon of olive oil, smoked paprika, sea salt, and black pepper. Make sure each piece is coated well. Spread the cubes on a baking sheet in a single layer. Roast them for 25-30 minutes. Stir halfway through to ensure even cooking. They should turn tender and caramelized. While the sweet potato roasts, fill a small pot with water and bring it to a rolling boil. Add a pinch of salt to the water. Throw in 1 cup of broccoli florets and blanch for about 3 minutes. The broccoli should become bright green and just tender. Quickly drain the broccoli and plunge it into a bowl of ice water. This stops the cooking and keeps the color bright. Now, heat a splash of olive oil in a small skillet over medium heat. Drain and rinse 1 cup of canned chickpeas. Add them to the skillet and sauté for about 5 minutes. You want them heated through and a bit crispy on the outside. Season with sea salt to taste and stir to coat evenly. For the sauce, grab a mixing bowl. Combine ½ cup of plain yogurt, 2 tablespoons of tahini, 1 tablespoon of lemon juice, and 1 finely minced garlic clove. Add a pinch of salt for flavor. Gradually mix in water, one tablespoon at a time, until you reach your desired creamy consistency. Adjust the seasoning if needed. Now, it’s time to put everything together. In a large serving bowl or individual bowls, start with a generous layer of quinoa. Neatly arrange the roasted sweet potatoes, blanched broccoli, and sautéed chickpeas on top. Finish with slices of creamy avocado. Drizzle with the tahini yogurt sauce. For a beautiful touch, consider adding toasted sesame seeds or fresh herbs as a garnish. Enjoy your colorful Glow Bowl! To make fluffy quinoa, start by rinsing it well. This removes bitter saponins. When cooking, use vegetable broth instead of water for a nice flavor boost. After cooking, let it rest covered for five minutes. Then, fluff it gently with a fork. This keeps the grains separate and light. - Fluffing techniques: Use a fork, not a spoon, to avoid mushiness. - Flavor enhancement tips: Add a pinch of salt and a splash of lemon juice before serving. Sweet potatoes are great, but you can roast other veggies too. Carrots, zucchini, or bell peppers work well. Just cut them to similar sizes for even cooking. For a twist, try adding cumin or chili powder to your seasoning mix. - Other vegetables to roast: Try carrots, zucchini, or bell peppers. - Seasoning alternatives: Use cumin, chili powder, or garlic powder for different flavors. The tahini sauce can change based on your taste. If you like it thicker, add less water. If you want it creamier, mix in more yogurt. For a zesty kick, add more lemon juice. If you prefer dairy-free, use plant-based yogurt instead. - Adjusting flavors and consistencies: Add more tahini for richness or lemon for brightness. - Dairy-free options: Use plant-based yogurt like almond or coconut yogurt for a vegan sauce. Pro Tips Perfectly Cooked Quinoa: To achieve fluffy quinoa, make sure to rinse it thoroughly before cooking to remove the bitter saponins. Allow it to rest after cooking for a few minutes to enhance its texture. Flavorful Roasting: For even more flavor, try adding spices like cumin or garlic powder to the sweet potatoes before roasting. This adds depth and complements the tahini sauce beautifully. Chickpea Crispiness: To get those crispy chickpeas, ensure they are fully dried after rinsing. You can even roast them in the oven for a few minutes for an extra crunch before adding to the bowl. Customizable Sauce: Feel free to adjust the tahini yogurt sauce by adding herbs like dill or parsley, or a dash of hot sauce for some heat. This allows you to tailor the dressing to your taste. {{image_4}} You can easily change up your Glow Bowl to suit your tastes. Here are some ideas: - Switching up base grains: Try brown rice, farro, or barley instead of quinoa. Each grain brings a unique flavor and texture. - Additional protein options: You can add grilled chicken, tofu, or shrimp for extra protein. Each option makes the bowl heartier. Using fresh, seasonal ingredients can boost flavor and nutrition. Consider these ideas: - Using seasonal vegetables: In summer, use zucchini and bell peppers. In fall, try roasted carrots or Brussels sprouts. Seasonal veggies add variety and freshness. - Incorporating different sauces: Swap out the tahini yogurt sauce with pesto or a spicy sriracha sauce. New sauces can change the whole vibe of your bowl. If you want a lighter meal, here are some easy swaps: - Reducing calories or fat: Use less olive oil or replace yogurt with a low-fat version. These small changes can make the dish lighter. - Gluten-free adjustments: Ensure your grains are gluten-free. Quinoa is naturally gluten-free, making it a great choice for everyone. Feel free to mix and match these ideas to create your perfect Glow Bowl! To keep your Glow Bowl fresh, store leftovers right away. Use an airtight container for best results. Glass or BPA-free plastic containers work well. Be sure to let the bowl cool before sealing it. When reheating, do it gently. Use a microwave or stovetop. For the microwave, heat in short bursts. Stir between each burst to avoid hot spots. If using the stovetop, add a splash of water to keep it moist. You can freeze some ingredients. Cooked quinoa and chickpeas freeze well. Place them in freezer bags, remove air, and seal tightly. For sweet potatoes and broccoli, they may lose texture when thawed. For best results, eat within three months of freezing. To thaw, move them to the fridge overnight. Then, reheat as mentioned above. This way, you keep the flavors and textures you love. If you don’t have tahini, you can use sunflower seed butter or almond butter. These will change the flavor slightly, but they still taste great in the sauce. You can also blend sesame seeds with a bit of oil to make a homemade tahini. Yes, this recipe can easily be made vegan! Use plant-based yogurt instead of dairy yogurt. Also, ensure the vegetable broth is vegan-friendly. This keeps the dish light and healthy while still being tasty. Leftovers will stay fresh for about 3 to 5 days in the fridge. Store them in an airtight container for the best results. If you notice any changes in smell or color, it’s best to toss them out. You can make the tahini yogurt sauce ahead of time. Store it in the fridge in a sealed container for up to 3 days. To keep the flavor fresh, give it a good stir before serving. You can serve the glow bowl with a side of warm pita bread or a fresh salad. Adding a sprinkle of nuts or seeds on top gives it a nice crunch. A drizzle of extra tahini sauce can also enhance the flavor. In this blog post, I shared how to create a delicious Glow Bowl. We covered the key ingredients, from quinoa to chickpeas, and made a tasty tahini yogurt sauce. I provided simple steps for cooking and assembling your bowl. You also learned tips for customizations and storage. By following these steps, you can enjoy a nutritious and flexible meal. Get creative with variations and enjoy the process. This dish offers great flavors and health benefits, making it fun to prepare and share.

Glow Bowl with Tahini Yogurt Sauce

A vibrant and nutritious bowl featuring quinoa, roasted sweet potatoes, blanched broccoli, sautéed chickpeas, and creamy tahini yogurt sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Healthy
Servings 2

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 1 cup broccoli florets, cut to bite-size
  • 1 cup canned chickpeas, drained and rinsed
  • 1 ripe avocado, sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly ground black pepper
  • 0.5 cup plain yogurt (choose dairy or plant-based)
  • 2 tablespoons tahini
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, finely minced
  • as needed water (for consistency)
  • to taste sea salt

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a vigorous boil. Stir in the rinsed quinoa, reduce the heat to low, cover, and allow it to simmer for about 15 minutes, or until all the liquid has been absorbed. Once done, remove from the heat and let it rest, covered, for an additional 5 minutes. Fluff the quinoa gently with a fork before serving.
  • Preheat your oven to 400°F (200°C). In a mixing bowl, toss together the cubed sweet potato, olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the sweet potato cubes onto a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through for even cooking.
  • While the sweet potato roasts, fill a small pot with water and bring to a boil. Add a generous pinch of salt to the boiling water, then add the broccoli florets. Blanch for approximately 3 minutes, or until they turn a vibrant green and are just tender. Drain and immediately plunge the broccoli into a bowl of ice water to halt the cooking process and preserve their bright color.
  • In a small skillet, heat a splash of olive oil over medium heat. Add the rinsed chickpeas and sauté for about 5 minutes until they are heated through and have developed a slightly crispy texture on the outside. Season with sea salt to taste, stirring to combine.
  • In a mixing bowl, combine the plain yogurt, tahini, lemon juice, minced garlic, and a pinch of salt. Gradually mix in water, tablespoon by tablespoon, stirring until the sauce reaches your desired creamy consistency. Adjust seasoning as needed.
  • In a large serving bowl or individual bowls, start by layering a generous portion of the fluffy quinoa at the bottom. Neatly arrange the roasted sweet potatoes, blanched broccoli, and sautéed chickpeas on top. Finish with slices of creamy avocado and drizzle liberally with the flavorful tahini yogurt sauce.

Notes

For an appealing garnish, sprinkle toasted sesame seeds or freshly chopped herbs like cilantro or parsley on top.
Keyword bowl meal, healthy, quinoa, vegan