Anti-Inflammatory Harvest Glow Bowl – A Nourishing Dietitian-Approved Recipe
A colorful, anti-inflammatory harvest bowl featuring roasted fall vegetables, quinoa, massaged kale, chickpeas, avocado, and a creamy turmeric-tahini dressing. Dietitian-approved and naturally gluten-free and vegan.
Ingredients
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2 cups sweet potatoes or butternut squash, peeled and cubed
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2 cups Brussels sprouts or broccoli florets
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1 tbsp olive oil
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1 cup quinoa, rinsed
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2 cups water
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2 cups kale, destemmed and chopped
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1 tbsp lemon juice
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1 cup canned chickpeas, drained and rinsed
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1 ripe avocado, sliced
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2 tbsp pumpkin seeds
For the dressing:
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¼ cup tahini
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Juice of 1 lemon
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1 tsp ground turmeric
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1 clove garlic, minced
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Pinch of black pepper
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2–4 tbsp warm water
Instructions
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Roast vegetables at 400°F for 25–30 minutes with olive oil and seasonings.
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Cook quinoa with 2 cups water for 15 minutes. Let rest 5 minutes.
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Massage kale with lemon juice and a bit of olive oil until tender.
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(Optional) Roast chickpeas at 400°F for 20–25 minutes until crispy.
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Make dressing by whisking or blending all ingredients until smooth.
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Assemble bowls with quinoa, kale, roasted veggies, chickpeas, avocado, and pepitas. Drizzle with dressing.
Notes
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Swap quinoa for wild rice or cauliflower rice.
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Add protein with tofu, grilled chicken, or a boiled egg.
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Store components separately for meal prep.