Anti-Inflammatory Glow Bowl with Tahini Yogurt — On a crisp autumn morning, I pulled a sheet pan of roasted squash from the oven, wrapped my hands around a warm mug, and knew I wanted a bowl that felt like a sweater: comforting, nourishing, and a little sparkly. This Anti-Inflammatory Glow Bowl with Tahini Yogurt has become a reader favorite because it blends seasonal produce, gentle spices, and a creamy tahini yogurt drizzle that feels indulgent without being heavy. If you loved the cozy bite of our mini pumpkin fritters, this bowl is the savory-sweet sibling you’ll make all fall.
Why readers love this Anti-Inflammatory Glow Bowl with Tahini Yogurt
- Bright, anti-inflammatory ingredients like turmeric, ginger, roasted squash, and leafy greens.
- Quick assembly for weekday lunches or leisurely weekend brunches.
- A creamy tahini yogurt that doubles as dressing and dessert-like topping.
- Flexible for dietary swaps and leftovers that reheat beautifully.
Ingredients
Serves 2–3. Gather:
- 2 cups butternut squash or sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Pinch of black pepper (helps activate turmeric)
- 4 cups mixed greens (spinach, kale, or chard)
- 1 cup cooked quinoa or brown rice
- 1/2 cup roasted beets or carrots (optional)
- 1/4 cup toasted pumpkin seeds
- 1 apple or pear, thinly sliced
- 1/4 cup pomegranate arils or dried cranberries
- For the tahini yogurt:
- 3/4 cup plain yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger
- Salt to taste
If you enjoy grain bowls as a weeknight staple, try building bowls like our Greek yogurt with gluten-free granola and honey for breakfast-style inspiration.
Step-by-step instructions
Roast the squash
- Preheat oven to 425°F (220°C). Toss cubed squash with olive oil, turmeric, cumin, black pepper, and a pinch of salt.
- Spread on a baking sheet and roast 20–25 minutes, turning halfway, until edges are caramelized.
Prepare the tahini yogurt
- Whisk together yogurt, tahini, lemon juice, honey (or maple), grated ginger, and a pinch of salt. Taste and adjust lemon or sweetener. The tahini yogurt should be pourable but thick.
Assemble the base
- Warm quinoa or brown rice if using. Lay a bed of mixed greens in two bowls, add grains, then top with roasted squash, sliced apple or pear, roasted beets (if using), pumpkin seeds, and pomegranate arils.
Dress and serve
- Drizzle generous spoonfuls of tahini yogurt over each bowl. Finish with an extra sprinkle of black pepper, chili flakes for heat, or fresh herbs like parsley.
If you’re used to fast bowl assembly, the same simple approach used in our 15-minute garlic butter shrimp with zucchini noodles can help you streamline prep and plating.
Tips for success
- Roast at a high temperature: 425°F helps achieve caramelized edges for deeper flavor.
- Don’t skip the black pepper: it enhances turmeric’s benefits and rounds out the spice.
- Make the tahini yogurt ahead: it keeps in the fridge up to 4 days and improves in flavor as it rests.
- Texture contrast matters: add crunchy seeds or toasted nuts so every bite has balance.
- If you want a heartier bowl, swap quinoa for brown rice or add a scoop of shredded rotisserie-style chicken.
For protein-rich bowl ideas and build techniques, check out this practical guide to gluten-free taco bowls with ground turkey that can inspire savory toppings.
Possible variations
- Gluten-free: Use quinoa, brown rice, or millet as the grain base. All other ingredients are naturally gluten-free.
- Vegan: Swap yogurt for a thick plant-based yogurt and use maple syrup instead of honey.
- Streusel topping: For a fall-forward twist, make a savory streusel with oats, almond flour, olive oil, and rosemary; sprinkle lightly over roasted squash for crunch.
- Protein swaps: Try adding spiced chickpeas, tempeh, or the tangy flavors from our Greek chicken bowls with brown rice for a Mediterranean spin.
Storage recommendations
- Refrigerate components separately in airtight containers for best texture: roasted squash (3–4 days), tahini yogurt (up to 4 days), cooked grains (3–4 days).
- When ready to eat: reheat squash and grains, then assemble with fresh greens and cold tahini yogurt to keep the dressing bright.
- Freezing cooked squash is possible (up to 2 months), but texture will be softer after thawing—best used in blended soups or baked dishes.
Conclusion
This Anti-Inflammatory Glow Bowl with Tahini Yogurt is a cozy, seasonal recipe that marries fall produce with anti-inflammatory spices and a silky tahini yogurt dressing—perfect for bakers and home cooks who love seasonal treats and nourishing meals. For more roasted veggie bowl inspiration, explore Roasted Veggie Glow Bowls – Dishing Out Health to see other ways to make roasted vegetables the star of your bowl.
FAQs
- Is this Anti-Inflammatory Glow Bowl with Tahini Yogurt suitable for vegans?
- Yes. Use a plant-based yogurt and maple syrup instead of honey to make a vegan version without changing the core flavors.
- Can I meal prep these bowls for the week?
- Absolutely. Store roasted veggies, grains, and tahini yogurt separately in airtight containers. Assemble fresh each day for the best texture.
- How do I make the tahini yogurt thinner if it’s too thick?
- Stir in a teaspoon of water or lemon juice at a time until it reaches your desired consistency. Warm yogurt thins more quickly, so chill if you want a thicker drizzle.
- What other seeds or nuts work well in this bowl?
- Toasted almonds, walnuts, or sunflower seeds are great options. They add crunch and healthy fats to complement the roasted squash and tahini yogurt.
Anti-Inflammatory Glow Bowl with Tahini Yogurt
Ingredients
Roasted Squash Ingredients
- 2 cups butternut squash or sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric Helps with anti-inflammatory properties
- 1/2 teaspoon ground cumin
- Pinch black pepper Helps activate turmeric
Base Ingredients
- 4 cups mixed greens (spinach, kale, or chard)
- 1 cup cooked quinoa or brown rice
- 1/2 cup roasted beets or carrots (optional)
- 1/4 cup toasted pumpkin seeds
- 1 apple or pear, thinly sliced
- 1/4 cup pomegranate arils or dried cranberries
Tahini Yogurt Ingredients
- 3/4 cup plain yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger
- Salt to taste
Instructions
Roast the Squash
- Preheat oven to 425°F (220°C).
- Toss cubed squash with olive oil, turmeric, cumin, black pepper, and a pinch of salt.
- Spread on a baking sheet and roast for 20–25 minutes, turning halfway, until edges are caramelized.
Prepare the Tahini Yogurt
- Whisk together yogurt, tahini, lemon juice, honey (or maple), grated ginger, and a pinch of salt.
- Taste and adjust lemon or sweetener. The tahini yogurt should be pourable but thick.
Assemble the Base
- Warm quinoa or brown rice if using.
- Lay a bed of mixed greens in two bowls, add grains, then top with roasted squash, sliced apple or pear, roasted beets (if using), pumpkin seeds, and pomegranate arils.
Dress and Serve
- Drizzle generous spoonfuls of tahini yogurt over each bowl.
- Finish with an extra sprinkle of black pepper, chili flakes for heat, or fresh herbs like parsley.