Description
Experience a burst of vibrant flavors and nourishing ingredients with the Anti-Inflammatory Glow Bowl. This colorful dish, packed with fresh veggies, protein-rich quinoa, and a zesty tahini dressing, not only delights your taste buds but also promotes wellness. Perfect for busy evenings or as a wholesome meal prep option, this bowl is customizable to fit seasonal produce and personal preferences. Gather your friends and family for a delightful dining experience that celebrates healthy eating!
Ingredients
Scale
- 1 cup quinoa
- 3 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 ripe avocado, sliced
- Juice of 1 lemon
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1 tsp turmeric
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low and cover until liquid is absorbed (about 15 minutes).
- In a skillet over medium heat, drizzle olive oil and sauté spinach until wilted (about 2-3 minutes). Season lightly with salt.
- While quinoa cooks, chop cherry tomatoes and cucumber; slice avocado.
- In a small bowl, whisk together tahini, lemon juice, turmeric, salt, pepper, and enough water for desired consistency.
- Assemble bowls by layering cooked quinoa at the base followed by spinach, cucumbers, tomatoes, and avocado slices.
- Drizzle dressing over each bowl before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Feel free to substitute quinoa with brown rice or add nuts for crunch. Store leftovers in an airtight container in the fridge for up to three days.