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Anti-inflammatory glow bowl with tahini yogurt and colorful vegetables

Anti-Inflammatory Glow Bowl with Tahini Yogurt

A comforting and nourishing bowl combining seasonal produce with anti-inflammatory spices and a creamy tahini yogurt drizzle, perfect for fall.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Brunch, Lunch, Main Course
Cuisine American, Gluten-Free, Healthy, Vegan
Servings 3 servings
Calories 450 kcal

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.

Notes

Roast at a high temperature for better caramelization. Keep tahini yogurt in the fridge for up to 4 days and it improves in flavor. For a heartier bowl, add a scoop of shredded rotisserie-style chicken.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 4gSodium: 300mgFiber: 10gSugar: 10g
Keyword Anti-Inflammatory, comfort food, Glow Bowl, Seasonal Produce, Tahini Yogurt
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