Save The first time I made this glow bowl was on a gray Sunday when I needed something that felt like sunshine on a plate. My friend Sarah had raved about tahini yogurt for months, and I finally caved and bought a jar. The way that creamy sauce hits the warm roasted vegetables still makes my kitchen feel like a cozy restaurant.
I served these bowls to my sister last month when she was recovering from a cold and she literally asked if I could make them weekly now. The combination of warm roasted elements and fresh greens creates this beautiful contrast that keeps every bite interesting.
Ingredients
- 1 cup quinoa: Rinse thoroughly until the water runs clear, this removes the bitter coating that can make quinoa taste soapy
- 1 can chickpeas: Rinse and dry them well before cooking, excess water keeps them from getting crispy in the skillet
- 2 medium sweet potatoes: Cut them into uniform cubes so they roast evenly, nobody likes some pieces burnt while others are still hard
- 2 cups baby spinach: The heat from the roasted vegetables slightly wilts it just enough without needing to cook it separately
- 1 ripe avocado: Wait until the last minute to slice it so it doesnt brown before serving
- ½ cup tahini: Give the jar a good stir before measuring, the natural oils separate and settle at the top
- ½ cup plain yogurt: Greek yogurt adds extra protein but any plain yogurt works beautifully for the sauce
- Juice of 1 lemon: Fresh squeezed really does make a difference here, bottled juice can taste oddly metallic
- 3 Tbsp extra virgin olive oil: Divide this between roasting the potatoes, crisping the chickpeas, and the sauce
- 1 tsp ground cumin: Toasting the cumin with the chickpeas wakes up its essential oils and makes it taste twice as potent
- 1 tsp ground turmeric: This is where the anti inflammatory magic happens plus it gives the chickpeas this gorgeous golden color
- Salt and pepper: Season each component separately as you go, layers of seasoning make the final bowl sing
Instructions
- Get your oven heating first:
- Preheat to 425°F because you want that high heat to create caramelization on the sweet potatoes, which equals flavor depth.
- Roast the sweet potatoes:
- Toss the diced potatoes with 1 tablespoon olive oil, half the cumin, salt and pepper until coated, then spread in a single layer on a baking sheet and roast for 25 minutes until tender and golden brown at the edges.
- Cook the quinoa:
- Rinse it really well, combine with 2 cups water and a pinch of salt, bring to a boil then cover and simmer for 15 minutes until fluffy.
- Crisp the chickpeas:
- Heat 1 tablespoon olive oil in a skillet over medium heat, add the chickpeas with remaining cumin, turmeric, salt and pepper, and sauté for about 10 minutes until they are crispy and smell amazing.
- Make the magic sauce:
- Whisk together tahini, yogurt, lemon juice, remaining olive oil and salt and pepper, adding water one tablespoon at a time until it reaches a drizzle worthy consistency.
- Build your bowls:
- Divide quinoa among four bowls, arrange the sweet potatoes, chickpeas, spinach and avocado on top, then drizzle generously with that tahini yogurt sauce and serve immediately.
Save This recipe has become my go to for meal prep Sundays because everything holds up beautifully in the fridge, though I keep the sauce and avocado separate until eating. Something about sitting down to a bowl that looks this vibrant just makes the whole week feel more manageable.
Make It Your Own
Once I swapped roasted cauliflower for the sweet potatoes when I was out, and honestly it was just as delicious. The beauty of this bowl is in the formula, grain plus roasted vegetable plus crispy element plus greens plus creamy sauce, which means you can rotate through whatever is in season or sitting in your crisper drawer.
The Sauce That Changed Everything
I have started making double batches of the tahini yogurt and keeping it in a jar in my fridge. It elevates everything from grain bowls to roasted vegetables to even simple scrambled eggs. The tangy creaminess somehow manages to feel rich while still being light.
Perfect Pairings
This bowl is substantial enough to stand alone but a piece of crusty bread never hurt anyone. If you are serving it for dinner, a simple green salad with a vinaigrette cuts through the richness nicely.
- Sprinkle toasted sesame seeds or everything bagel seasoning on top for extra crunch
- Add a dollop of harissa if you want some heat to balance the creaminess
- Massage the spinach with a little olive oil first if you prefer it fully wilted
Save There is something deeply satisfying about eating a meal that tastes this indulgent while knowing your body is being nourished with every single bite.
Recipe FAQ
- → Can I prepare the components ahead of time?
Absolutely. The roasted sweet potatoes, cooked quinoa, and spiced chickpeas can all be prepared up to 3 days in advance and stored in airtight containers in the refrigerator. The tahini yogurt sauce keeps well for 5-7 days when refrigerated. Assemble everything just before serving, adding fresh spinach and avocado at the last moment to maintain their texture and vibrancy.
- → What protein options work well in this bowl?
Beyond the protein-packed chickpeas and quinoa, you can add grilled chicken, baked tofu, or even a soft-boiled egg. Shredded rotisserie chicken or leftover roasted salmon make excellent additions. For plant-based protein variations, consider pan-seared tempeh cubes or roasted edamame alongside the chickpeas for extra texture and substance.
- → How can I adjust the tahini sauce consistency?
The tahini yogurt sauce naturally thickens when chilled. To achieve a drizzle-worthy consistency, add warm water one tablespoon at a time while whisking vigorously. If the sauce becomes too thin, stir in another tablespoon of tahini or Greek yogurt. For extra flavor depth, add a clove of minced garlic or a teaspoon of maple syrup to balance the tangy notes.
- → What vegetables can I substitute?
Butternut squash or roasted carrots work beautifully in place of sweet potatoes. Instead of spinach, try massaged kale, arugula for a peppery bite, or shredded Brussels sprouts for added crunch. Roasted cauliflower, bell peppers, or zucchini would complement the spiced chickpeas equally well. The bowl is highly adaptable to seasonal produce availability.
- → Is this suitable for meal prep?
This dish excels for meal prep. Prepare all components in batch, keeping the sauce, grains, vegetables, and greens in separate containers. When ready to eat, simply reheat the quinoa and sweet potatoes, warm the chickpeas slightly if desired, then assemble with fresh greens and a generous drizzle of sauce. The flavors actually develop and meld after a day or two in the refrigerator.