Delicious Anti-Inflammatory Harvest Glow Bowl for Vitality
Enjoy this DELICIOUS Anti-Inflammatory Harvest Glow Bowl, a nutrient-packed dietitian recipe that's perfect for meal prep.
Equipment
- Baking sheet
- - Medium saucepan
- Mixing bowl
Ingredients
For the Roasted Veggies
- 1 head Cauliflower Adds a hearty texture; substitute with broccoli.
- 2 cups Carrots Provides sweetness; replace with parsnips or sweet potatoes.
- 3 tablespoons Extra-virgin olive oil For roasting; avocado oil can be used for a higher smoke point.
- 1 teaspoon Smoked paprika Infuses warmth and depth; regular paprika works in a pinch.
- 1 teaspoon Garlic powder Swap with fresh garlic for a more intense flavor.
- 1 teaspoon Ground cumin Offers a rich earthy flavor; coriander can replace it.
- 1 teaspoon Kosher salt Enhances flavors perfectly; sea salt is a great alternative.
- 1 teaspoon Black pepper Adds seasoning to taste; can be omitted if desired.
For the Quinoa Base
- 1 cup Quinoa Serves as a protein-rich base; substitute with farro or couscous.
- 2 cups Vegetable broth Adds depth when cooking quinoa; use water for lighter flavor.
- 2 cups Kale Boosts nutritional value; try spinach or Swiss chard.
For the Toppings
- 1/4 cup Pumpkin seeds Provides crunch and healthy fats; substitute with sunflower seeds or nuts.
- 1 whole Avocado Adds creaminess; tahini or hummus can be substitutes.
- 1/4 cup Chopped fresh parsley Offers freshness; cilantro can be used instead.
For the Tahini Dressing
- 1/2 cup Tahini Base of the dressing; sunflower seed butter is an alternative.
- 2 tablespoons Sherry vinegar Enhances acidity; apple cider vinegar can be used.
- 1 tablespoon Maple syrup Adds sweetness; agave syrup is a delicious alternative.
- 1 tablespoon Chili garlic sauce Brings heat; Sriracha can provide a similar kick.
- 1 teaspoon Curry powder Offers a spiced flavor; garam masala is another good option.
- 1/2 teaspoon Ground turmeric Imparts color and health benefits; omit if unavailable.
Instructions
Preparation
- Preheat oven to 425ºF (220ºC) for roasting veggies.
- Toss cauliflower florets and carrot chunks with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper on a baking sheet.
- Roast the veggies in the oven for 25-30 minutes, flipping halfway, until golden brown and crisp.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with vegetable broth, bring to boil, then simmer for 15 minutes.
- Stir in chopped kale with a splash of olive oil and cover until the kale wilts.
- Whisk together tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl, adding water for consistency.
- Divide quinoa and kale among bowls, top with roasted veggies, avocado slices, tahini dressing, pumpkin seeds, and parsley.
Notes
Consider marinating veggies before roasting for deeper flavors. Store quinoa and roasted veggies separately from dressing until serving.