Pin Recipe The first time I made these glow bowls, it was a rainy Sunday and I was feeling completely run down. I had roasted sweet potatoes in the fridge from earlier in the week and a half-used jar of tahini that needed attention. Something about the golden turmeric-spiced chickpeas sizzling in the pan made the whole kitchen feel warm and alive again. My roommate walked in, took a deep breath, and asked what smelled so incredible. That was the moment I realized food could actually make you feel better from the inside out.
I served these bowls at a small dinner party last winter when my friend was recovering from surgery. She took one bite and actually got quiet, then looked up and said this is exactly what my body needs. We all sat around the table crunching on crispy spiced chickpeas and drizzling extra sauce, and the conversation naturally turned to how good it feels to eat something that loves you back.
Ingredients
- Quinoa: Rinse it really well under cold water until the water runs clear or you will taste bitterness that no amount of sauce can fix
- Chickpeas: Pat them completely dry with paper towels before cooking if you want them actually crispy instead of just warm and soft
- Sweet potatoes: Cut them into uniform cubes so they all finish roasting at the same time without some pieces turning to mush while others stay hard
- Tahini: Stir the jar thoroughly before measuring because the oil always separates and sits on top
- Greek yogurt: Full fat makes the sauce luxurious but dairy-free works perfectly if that is your preference
- Turmeric: This is the anti-inflammatory powerhouse that gives the chickpeas that beautiful golden color
- Lemon juice: Fresh squeezed makes a huge difference here so do not bother with the bottled stuff
- Extra virgin olive oil: You need good quality oil because the flavor really shines through in the simple roasted vegetables
- Baby spinach: The heat from the roasted quinoa and vegetables wilts it just enough without needing to cook it separately
Instructions
- Get the oven going first:
- Preheat to 425°F and position a rack in the middle while you prep everything else.
- Roast the sweet potatoes until caramelized:
- Toss the diced sweet potatoes with olive oil, half the cumin, salt and pepper, spread them on a large baking sheet, and roast for 25 minutes until tender and golden at the edges.
- Cook the quinoa perfectly:
- Rinse the quinoa thoroughly, combine with 2 cups water and a pinch of salt, bring to a boil, then cover and simmer for 15 minutes until the water is absorbed before fluffing with a fork.
- Make the crispy spiced chickpeas:
- Heat olive oil in a skillet over medium heat, add the chickpeas with the remaining cumin, turmeric, salt and pepper, and sauté for about 10 minutes until they are crispy and fragrant.
- Whisk together the magic sauce:
- Combine the tahini, yogurt, lemon juice, remaining olive oil, salt and pepper in a bowl, then add water one tablespoon at a time until it reaches a creamy drizzle-able consistency.
- Build your beautiful bowl:
- Divide the quinoa among four bowls and arrange the roasted sweet potatoes, crispy chickpeas, fresh spinach and avocado slices on top.
- Finish with a generous drizzle:
- Spoon the tahini yogurt sauce over everything and serve immediately while the components are still warm.
Pin Recipe These glow bowls have become my go-to when friends are feeling under the weather or just need a reset. There is something so satisfying about sitting down to a bowl that looks like sunshine on a plate and tastes even better than it looks.
Make Ahead Magic
You can roast the sweet potatoes and cook the quinoa up to three days in advance. Store the components separately in the refrigerator and reheat gently before assembling. The tahini sauce actually gets better after a day in the fridge as the flavors meld together.
Customize Your Bowl
Sometimes I swap in roasted cauliflower or Brussels sprouts depending on what is in season. Any hearty grain like farro or brown rice works beautifully instead of quinoa. The crispy spiced chickpeas are also incredible sprinkled over salads or eaten straight from the pan as a snack.
Serving Suggestions
These bowls work for brunch, lunch or dinner depending on your mood. I like to set out extra toppings like toasted sesame seeds, fresh herbs or pickled red onions and let everyone customize their own bowl. They are perfect for meal prep and actually taste delicious cold for lunch the next day.
- Warm the bowls slightly in the oven before serving if you want everything piping hot
- Double the sauce recipe because you will want extra for leftovers
- Try adding a soft boiled egg on top if you want extra protein
Pin Recipe Eating something this beautiful and nourishing just feels good. Hope this bowl brings you as much comfort and joy as it has brought me.
Recipe FAQs
- → Can I make this bowl ahead of time?
Absolutely. The quinoa, roasted sweet potatoes, and spiced chickpeas store beautifully for up to 4 days. Keep components separate and assemble when ready to serve. Store the tahini yogurt sauce in a sealed container.
- → What can I use instead of quinoa?
Farro, brown rice, or bulgur work well as grain alternatives. Adjust cooking times accordingly. Cauliflower rice offers a lighter, low-carb option that cooks much faster.
- → Is this bowl freezer-friendly?
The grain, roasted vegetables, and chickpeas freeze well for up to 3 months. Thaw overnight in the refrigerator. The tahini yogurt sauce and fresh avocado are best enjoyed fresh.
- → How can I add more protein?
Grilled chicken, baked tofu, or a soft-boiled egg make excellent protein additions. You could also increase the chickpeas or add hemp seeds to the tahini yogurt sauce.
- → What vegetables can I substitute?
Roasted butternut squash, carrots, or bell peppers work beautifully in place of sweet potatoes. Kale, arugula, or mixed greens can replace the spinach. The bowl is highly adaptable.
- → Can I make the tahini sauce vegan?
Yes, simply use dairy-free yogurt such as coconut, almond, or soy yogurt. The sauce will still achieve that creamy, luscious consistency that pairs perfectly with the spiced elements.