Save The first time I made this bowl, I was recovering from a nasty cold and desperately needed something that felt like medicine but actually tasted good. My sister had dropped off a jar of tahini and some sweet potatoes, and I just started roasting things together without much of a plan. When that creamy sauce hit the warm quinoa and crispy chickpeas, something clicked. Now it's the bowl I make when I want to feel like I'm doing something good for myself without sacrificing flavor.
Last Sunday, my friend Sarah came over for what was supposed to be quick lunch prep but turned into a three-hour cooking session. She'd never had warm grain bowls before and was skeptical about spinach with roasted vegetables. After one bite of the crispy chickpeas with that sauce, she literally stopped talking and just kept eating. Now she texts me every week asking if I'm making the glow bowls again.
Ingredients
- 1 cup quinoa, rinsed: Rinse until water runs clear to remove bitter coating that can make quinoa taste soapy
- 1 can (15 oz) chickpeas, drained and rinsed: Pat them dry with paper towels to get them actually crispy in the pan
- 2 medium sweet potatoes, diced: Cut into uniform cubes so they roast evenly and finish at the same time
- 2 cups fresh baby spinach: The heat from the quinoa gently wilts it perfectly without needing extra cooking
- 1 ripe avocado, sliced: Wait until the last minute to slice so it doesn't brown
- ½ cup tahini: Give it a good stir before measuring since the oil separates
- ½ cup plain yogurt: Greek yogurt adds protein but coconut yogurt makes it vegan and even creamier
- Juice of 1 lemon: Fresh is absolutely worth it here for that bright acidity
- 3 Tbsp extra virgin olive oil: Divide this between roasting, sautéing, and the sauce
- 1 tsp ground cumin, divided: Earthy and warm, it bridges the roasted vegetables and the sauce
- 1 tsp ground turmeric: Adds that gorgeous golden color and anti-inflammatory punch
- Salt and pepper, to taste: Season each component separately as you go
Instructions
- Roast the sweet potatoes until golden and tender:
- Preheat your oven to 425°F. Toss the diced sweet potatoes with 1 tablespoon olive oil, ½ teaspoon cumin, and some salt and pepper. Spread them in a single layer on a baking sheet and roast for about 25 minutes until they're caramelized at the edges and fork-tender.
- Cook the quinoa until fluffy:
- While the potatoes roast, rinse the quinoa thoroughly. Combine it with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and fluff with a fork.
- Crisp the chickpeas with spices:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chickpeas with the remaining cumin, turmeric, and more salt and pepper. Sauté for about 10 minutes, stirring occasionally, until they're crunchy and smell amazing.
- Make the tahini yogurt sauce:
- Whisk together the tahini, yogurt, lemon juice, remaining 1 tablespoon olive oil, and salt and pepper. The mixture might seize up at first but keep whisking. Add water 1 tablespoon at a time until it reaches a drizzly consistency.
- Assemble your glow bowls:
- Divide the quinoa among four bowls. Arrange the roasted sweet potatoes, crispy chickpeas, fresh spinach, and avocado slices on top. Drizzle generously with that tahini yogurt sauce and serve right away.
Save My mom called me last month complaining about feeling sluggish and wanting to eat better but hating diet food. I walked her through making these bowls over FaceTime, and seeing her face when she took that first bite was everything. She said it felt like eating at a fancy restaurant but made her feel light and energized instead of heavy.
Make It Your Own
The beauty of this bowl is how forgiving it is. I've swapped in roasted butternut squash when sweet potatoes felt too heavy, and used kale instead of spinach when that's what I had in the fridge. The sauce is the real anchor that holds everything together.
Storage Secrets
Each component stores beautifully for 4 to 5 days in separate containers. I'll often batch cook the quinoa, roast the sweet potatoes, and crisp the chickpeas on Sunday. Then during busy weekdays, I just reheat what I need and assemble with fresh greens and that sauce. The tahini yogurt actually gets better after a day in the fridge as the flavors meld.
Serving Suggestions
Sometimes I'll add a fried egg on top for extra protein, or crumble some feta if I want something salty. During summer, I serve everything at room temperature with extra lemon squeezed over the top. The bowl is substantial enough for dinner but light enough that I don't feel weighed down afterward.
- Warm pita bread on the side never hurts for scooping up extra sauce
- A sprinkle of toasted sesame seeds adds perfect crunch
- Fresh herbs like cilantro or parsley brighten everything up
Save This bowl has become my go-to for bringing friends dinner when they're going through hard times. It's nourishing without being preachy about health, and it somehow feels like a hug in a bowl. That's probably the best thing I can say about any recipe.
Recipe Guide
- → Can I prepare this bowl ahead of time?
Yes! The quinoa, roasted sweet potatoes, and spiced chickpeas store well in the refrigerator for up to 4 days. Keep the sauce and fresh spinach separate, then assemble just before serving.
- → What can I use instead of tahini?
Almond butter or cashew butter work well as substitutes, though they'll slightly alter the flavor profile. For a sesame-free option, sunflower seed butter provides similar creaminess.
- → Is this bowl freezer-friendly?
The quinoa, sweet potatoes, and chickpeas freeze beautifully for up to 3 months. Thaw overnight in the refrigerator and refresh in the oven. Avoid freezing the sauce or fresh greens.
- → How do I make the tahini sauce thinner or thicker?
Add warm water one tablespoon at a time to reach your desired consistency. For a thicker sauce, reduce the liquid or add more tahini. The sauce will naturally thicken when chilled.
- → Can I add protein like chicken or tofu?
Absolutely! Grilled chicken, baked tofu, or even poached eggs complement these flavors beautifully. Cook your protein separately and arrange it on top when assembling the bowls.