Zesty Tahini Turmeric Bowl
Ingredients
- quinoa1 cup
- water2 cups
- tahini1/4 cup
- lemon1
- apple cider vinegar1 tbsp
- garlic clove1
- turmeric1 tsp
- cumin1/2 tsp
- saltto taste
- black pepperto taste
- cucumber1, sliced
- cherry tomatoes1 cup, halved
- red onion1 small, thinly sliced
- cooked chickpeas1 cup
- parsley1/4 cup, chopped
- avocado1, sliced
Instructions
- Cook Grains: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, cover, and reduce heat to low. Simmer for 15 minutes until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Prepare Sauce: In a small bowl, whisk together 1/4 cup tahini, juice of 1 lemon, 1 tablespoon apple cider vinegar, 1 minced garlic clove, 1 teaspoon turmeric, 1/2 teaspoon cumin, and salt and pepper to taste. Gradually add 2-4 tablespoons of warm water to achieve a pourable consistency.
- Assemble Bowls: Divide the cooked quinoa among four bowls. Top each with 1/4 of the sliced cucumbers, tomatoes, red onions, and chickpeas. Drizzle the tahini turmeric sauce generously over each bowl.
- Garnish and Serve: Sprinkle chopped parsley over each bowl and add a quarter of an avocado, sliced, to each. Serve immediately.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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