Description
A warm and nutritious bowl packed with roasted vegetables, quinoa, and creamy tahini yogurt, featuring anti-inflammatory spices.
Ingredients
Scale
- 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