Anti-Inflammatory Glow Bowl with Tahini Yogurt wakes you up from the inside out with warm spices and silky tahini yogurt. This bowl fits nights when you want something cozy, bright, and gentle on the tummy. I built it to be easy for busy families and kind to the fridge. If you like quick, wholesome bowls, you might also enjoy the moist rhubarb muffins with Greek yogurt I often bake on the weekend.
Why Make This Recipe
- Quick & easy: Most prep takes 20–30 minutes and uses one sheet pan.
- Family-friendly: Mild spices, creamy tahini yogurt, and sweet roasted veggies please kids and adults.
- Budget-friendly: Uses common pantry staples and seasonal vegetables.
- Nutritious: Turmeric, ginger, and colorful veggies bring anti-inflammatory benefits and lots of color.
This bowl stands out because it balances warm roasted vegetables and crunchy seeds with a cool, creamy tahini yogurt. It feels like a warm hug at the table and gives a small, satisfying glow after the first bite.
Ingredients
For the base
- 2 cups cooked quinoa or brown rice (cooled slightly)
- 1 large sweet potato, peeled and cubed (about 2 cups)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
For the tahini yogurt
- 1 cup plain Greek yogurt (or dairy-free yogurt)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- Salt and pepper, to taste
For the dressing & roast
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 tablespoon grated fresh ginger (or 1/2 tsp ground)
- 1 teaspoon honey or maple syrup (optional)
Toppings
- 2 tablespoons toasted sesame seeds or hemp seeds
- Fresh parsley or cilantro, chopped
- A squeeze of lemon
Notes: Use unsalted or low-salt pantry staples if you prefer. Swap seasonal veggies if needed.
How to Make Anti-Inflammatory Glow Bowl with Tahini Yogurt
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment. Preheating gives a nice roast and crisp edges.
- Toss the sweet potato, broccoli, and red pepper with olive oil, turmeric, cumin, ginger, black pepper, and a pinch of salt on the sheet pan. Spread in one layer so pieces roast instead of steam.
- Tip: Don’t overcrowd the pan — veggies brown better and taste sweeter.
- Roast the vegetables for 20–25 minutes, turning once halfway, until edges caramelize and veggies feel tender when pierced with a fork. The smell will be warm and earthy with a hint of sweet caramel.
- While the veggies roast, mix the tahini yogurt: whisk Greek yogurt, tahini, lemon juice, minced garlic, and a pinch of salt until smooth. Taste and add honey/maple if you like a touch of sweetness.
- Why this matters: Tahini adds nuttiness and creaminess to cool the warm spices.
- Warm the cooked quinoa or rice in a pan for 2–3 minutes or microwave until hot. Fluff with a fork.
- Assemble bowls: divide the warm grain into bowls, top with roasted vegetables, drizzle tahini yogurt, and finish with seeds and fresh herbs. A final squeeze of lemon brightens the whole bowl.
- Serve immediately while warm. The contrast of warm roasted vegetables and cool, creamy yogurt makes each bite satisfying and cozy.
How to Serve Anti-Inflammatory Glow Bowl with Tahini Yogurt
- Serve in wide, shallow bowls so the yogurt and toppings spread nicely; sprinkle seeds and herbs on top for color and crunch.
- Pair with a simple green salad or warm flatbread to round the meal.
- For a heartier family meal, serve alongside a protein like grilled chicken or our savory skirt steak rice bowls with chimichurri for a weekend dinner.
How to Store Anti-Inflammatory Glow Bowl with Tahini Yogurt
- Fridge: Store components separately in airtight containers for up to 3–4 days (grains, roasted veggies, and tahini yogurt). This keeps textures fresh.
- Freezer: Freeze roasted vegetables in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm grains and vegetables in a skillet or microwave. Add fresh tahini yogurt after reheating to keep it cool and creamy.
Tips to Make Anti-Inflammatory Glow Bowl with Tahini Yogurt
- Roast at high heat for better caramelization and deeper flavor.
- Taste the tahini yogurt and balance with a little lemon or sweetener as needed.
- Cut vegetables to similar sizes so they cook evenly.
- Toast seeds in a dry pan for 1–2 minutes to boost the crunch and aroma.
Variation
- Gluten-free: Use quinoa or certified gluten-free grains to keep this bowl naturally gluten-free.
- Protein boost: Stir in a can of drained chickpeas to the roast or top bowls with baked tofu for a vegetarian protein lift.
FAQs
Can I use store-bought tahini sauce instead of making tahini yogurt?
Yes. Use store-bought tahini sauce mixed with plain yogurt or dairy-free yogurt to reach a similar creamy consistency. Thin with a little lemon juice or water if it’s too thick.
Is turmeric safe for kids and pregnant people?
Turmeric in food amounts is generally safe for most people, including kids. If you have health concerns or take medication, check with a doctor before adding large amounts of turmeric to your diet.
How do I make this nut-free?
This recipe is nut-free if you use sesame or hemp seeds only. Check your tahini label if you avoid sesame; you can swap tahini yogurt for plain yogurt stirred with a little olive oil and lemon.
Can I meal-prep this for lunches?
Yes. Roast the veggies and cook the grain ahead, store separately, and add the tahini yogurt fresh each day for the best texture.
Conclusion
This Anti-Inflammatory Glow Bowl with Tahini Yogurt brings warm spices, roasted sweetness, and a creamy, cooling finish to your table. It’s simple to make, feeds a family, and leaves you feeling cozy and satisfied. If you want more roasted vegetable ideas to pair with this bowl, check out Roasted Veggie Glow Bowls – Dishing Out Health for extra inspiration. Please leave a comment and a star rating if you try this—your feedback helps other home cooks. Share it on Pinterest or Facebook so someone else can find a new weeknight favorite. What twist did you try? Let us know below!
Print
Anti-Inflammatory Glow Bowl with Tahini Yogurt
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and nutritious bowl packed with roasted vegetables, quinoa, and creamy tahini yogurt, featuring anti-inflammatory spices.
Ingredients
- 2 cups cooked quinoa or brown rice (cooled slightly)
- 1 large sweet potato, peeled and cubed (about 2 cups)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup plain Greek yogurt (or dairy-free yogurt)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 tablespoon grated fresh ginger (or 1/2 tsp ground)
- 1 teaspoon honey or maple syrup (optional)
- 2 tablespoons toasted sesame seeds or hemp seeds (for topping)
- Fresh parsley or cilantro, chopped (for topping)
- A squeeze of lemon (for topping)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment.
- Toss the sweet potato, broccoli, and red pepper with olive oil, turmeric, cumin, ginger, black pepper, and a pinch of salt on the sheet pan. Spread evenly.
- Roast the vegetables for 20–25 minutes, turning once halfway, until tender and caramelized.
- While the veggies roast, mix the tahini yogurt: whisk Greek yogurt, tahini, lemon juice, minced garlic, and salt until smooth. Add honey/maple for a touch of sweetness if desired.
- Warm the cooked quinoa or rice in a pan for 2–3 minutes or microwave until hot.
- Assemble bowls: divide the warm grain into bowls, top with roasted vegetables, drizzle tahini yogurt, and finish with seeds and fresh herbs. Squeeze lemon on top.
- Serve immediately while warm.
Notes
Use unsalted or low-salt pantry staples if you prefer. Swap seasonal veggies if needed. Store components separately for freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 10mg