Anti-Inflammatory Harvest Glow Bowl
A vibrant, nutrient-dense dish featuring quinoa, roasted sweet potatoes, and a creamy turmeric-tahini dressing, perfect for meal prep or a cozy family dinner.
Ingredients
For the Bowl
- 1 cup cooked quinoa (or brown rice) Use your choice of grain as a base.
- 1 cup roasted sweet potatoes, cubed Choose firm sweet potatoes without dark spots.
- 1 cup chickpeas, roasted or pan-fried Can substitute with black beans if desired.
- 2 cups mixed greens (kale, spinach, or arugula) Use greens of your preference.
- 1 small avocado, sliced
- 1 tbsp olive oil
- to taste Salt and pepper
For the Turmeric-Tahini Dressing
- 2 tbsp tahini Use high-quality tahini for best flavor.
- 1 tsp ground turmeric
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 2 tbsp warm water (to thin)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss cubed sweet potatoes and chickpeas in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
- Meanwhile, cook your quinoa according to package directions. Once done, fluff it with a fork and set aside.
- In a small bowl, whisk together tahini, turmeric, lemon juice, maple syrup, and warm water until you have a creamy, smooth dressing.
Assembly
- In each serving bowl, layer the cooked quinoa, roasted sweet potatoes, chickpeas, and mixed greens.
- Top with sliced avocado and drizzle generously with the turmeric-tahini dressing.
- Garnish with seeds or fresh herbs of your choice, and serve warm or at room temperature.
Notes
Store individual components separately in airtight containers in the fridge. For meal prep, pre-cook quinoa and roasted veggies for easy assembly during the week.