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Anti-Inflammatory Glow Bowl (Nourishing Plant-Based Bowl with Tahini Yogurt Sauce)

Introduction

The Anti-Inflammatory Glow Bowl brings together a vibrant array of plant-based ingredients renowned for their anti-inflammatory benefits. Packed with colorful vegetables, hearty grains, and plant-based proteins, all topped with a luscious tahini yogurt sauce, this bowl is more than just a meal—it’s a boost for your body and a feast for your eyes. If you’re looking for a wholesome, simple dish that supports your wellbeing and tastes amazing, this glow bowl is the ultimate choice.

Why You’ll Love This Nourishing Glow Bowl

This recipe shines thanks to its balance of nutrients and flavors. Turmeric-roasted veggies, protein-rich legumes, and a creamy, tangy tahini yogurt sauce create a deeply satisfying bowl. Not only does it provide anti-inflammatory ingredients like turmeric, leafy greens, and olive oil, but its bold, fresh textures and zesty sauce mean every bite is both comforting and exciting—a real crowd-pleaser whether you’re serving lunch or dinner.

How to Build the Perfect Anti-Inflammatory Bowl

Building a great glow bowl starts with a base of cooked whole grains (like quinoa or brown rice) and layering on a medley of roasted and raw vegetables. Add in your favorite plant-based protein, such as chickpeas or lentils, for long-lasting energy. The finishing touch is a drizzle of homemade tahini yogurt sauce, which pulls everything together with its creamy, tangy punch.

Mastering the Creamy Tahini Yogurt Sauce

For the signature sauce, simply stir together plant-based yogurt, tahini, fresh lemon juice, garlic, and a pinch of sea salt. Whisk until silky smooth. This sauce not only adds a rich, nutty flavor but also delivers healthy fats and plant-based protein, making your bowl even more nourishing.

Plating and Garnishing Your Anti-Inflammatory Glow Bowl

For a show-stopping meal, arrange each element—the grains, roasted veggies, fresh greens, and legumes—in sections, showcasing their natural colors. Generously drizzle with tahini yogurt sauce and garnish with fresh herbs, pomegranate seeds, or a sprinkle of hemp hearts for added anti-inflammatory power and vibrant presentation.

Nutritional Information and Serving Size

This glow bowl recipe serves four generous portions. Each serving typically contains 350–400 calories, depending on toppings and base. You’re getting high fiber, plant-based protein, healthy fats, and a spectrum of vitamins—making it a deeply nourishing choice whether for lunch or dinner.

Anti-Inflammatory Glow Bowl (Recap)

This nourishing plant-based bowl is your go-to for a flavorful, anti-inflammatory meal. It’s energizing, easy to customize, and features a creamy tahini yogurt sauce that ties everything together. Whether meal prepping or serving company, you’ll love its striking colors and deeply satisfying flavors.

Ingredients

For the Glow Bowl:

1 cup cooked quinoa or brown rice

1 can (15 oz) chickpeas, drained and rinsed

2 cups broccoli florets

1 large sweet potato, diced

1 cup red cabbage, thinly shredded

1 cup baby spinach or kale

2 tablespoons olive oil

1 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

For the Tahini Yogurt Sauce:

1/2 cup plain plant-based yogurt (such as coconut or almond)

3 tablespoons tahini

2 tablespoons fresh lemon juice

1 garlic clove, finely grated

1 tablespoon water, more as needed

Sea salt to taste

Optional Garnishes:

Fresh parsley or cilantro, pomegranate seeds, hemp seeds, sliced avocado

💡Meal Planning Tip: Save this recipe to instantly generate a smart, organized shopping list—perfect for efficient grocery trips and stress-free meal planning.

Instructions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a bowl, toss diced sweet potato, broccoli florets, drained chickpeas, olive oil, turmeric, cumin, smoked paprika, salt, and pepper until everything is coated.
Spread vegetables and chickpeas on the prepared baking sheet. Roast for 25–30 minutes, tossing halfway, until sweet potatoes are caramelized and chickpeas are slightly crispy.
Meanwhile, cook quinoa or brown rice according to package instructions if not already prepared. Set aside and fluff with a fork.
While veggies roast, mix plant-based yogurt, tahini, lemon juice, garlic, water, and a pinch of salt in a small bowl. Whisk until smooth and creamy, adding extra water to thin if needed.
To assemble, divide quinoa or rice between bowls. Arrange roasted vegetables and chickpeas, shredded cabbage, and baby spinach or kale in colorful sections on top of the grains.
Drizzle generously with tahini yogurt sauce. Garnish with fresh herbs, pomegranate seeds, sliced avocado, or hemp hearts for a nourishing finish.
Serve immediately, or prep all ingredients ahead for quick assembly throughout the week.

Weekly Meal Planning

This recipe is perfect for meal prepping and effortless weekly meal planning. Save and schedule this recipe to organize mealtimes, batch all your ingredients onto one master shopping list, and streamline your grocery trips.

Planning Benefits:

Automatically tallies ingredient quantities across all planned recipes
Organizes your shopping list by grocery store aisle for easy navigation
Minimizes duplicate purchases and forgotten items
Simplifies weekly meal prep for consistent healthy eating

Pro tip: Planning several plant-based bowls this week? Schedule your recipes together and let CookifyAI combine ingredients like chickpeas, greens, or sweet potatoes—ensuring you buy just what you need and reduce food waste.