Anti-Inflammatory Harvest Glow Bowl
This bowl combines roasted vegetables, protein, and healthy fats with a creamy turmeric-tahini dressing, creating a filling and nutritious meal.
Ingredients
For the Bowl
- 1 cup cooked quinoa (or brown rice) Use quinoa for a gluten-free option.
- 1 cup roasted sweet potatoes, cubed Cut into even cubes for even roasting.
- 1 cup chickpeas, roasted or pan-fried Dry well before roasting to achieve crispiness.
- 2 cups mixed greens (kale, spinach, or arugula)
- 1 small avocado, sliced Slice just before serving to avoid browning.
- 1 tbsp olive oil
- Salt and pepper to taste Salt and pepper, to taste
For the Turmeric-Tahini Dressing
- 2 tbsp tahini
- 1 tsp ground turmeric
- 1 tbsp lemon juice
- 1 tsp maple syrup Leave out if using yogurt.
- 2 tbsp warm water Add to thin the dressing.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes and chickpeas in olive oil, salt, and pepper.
- Roast for 25–30 minutes, flipping halfway, until golden.
- Meanwhile, cook quinoa according to package directions. Fluff with a fork and set aside.
- In a small bowl, whisk together tahini, turmeric, lemon juice, maple syrup, and warm water until smooth and creamy.
Assembly
- In each serving bowl, layer quinoa, roasted sweet potatoes, chickpeas, and mixed greens.
- Top with sliced avocado and drizzle generously with turmeric-tahini dressing.
- Garnish with seeds or herbs, and serve warm or at room temperature.
Notes
Store components separately in airtight containers in the fridge for up to 3–4 days. Warm the dressing slightly if it thickens in the fridge. Add a lemon wedge for a fresh squeeze before serving.