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DELICIOUS Anti-Inflammatory Harvest Glow Bowl, dietitian recipe

Delicious Anti-Inflammatory Harvest Glow Bowl You'll Crave

Enjoy the nutrient-rich DELICIOUS Anti-Inflammatory Harvest Glow Bowl, filled with fresh veggies and quinoa for a wholesome meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch
Cuisine American
Servings 4 bowls
Calories 400 kcal

Equipment

  • Oven
  • Medium saucepan
  • Large rimmed baking sheet
  • Whisk
  • Mixing bowl

Ingredients
  

For the Roasted Veggies

  • 1 head Cauliflower Adds hearty texture; use fresh.
  • 3 medium Carrots Can substitute with parsnips.
  • 3 tablespoons Extra-Virgin Olive Oil Can use avocado oil.
  • 1 teaspoon Smoked Paprika Regular paprika is a substitute.
  • 1 teaspoon Garlic Powder Fresh garlic can enhance flavor.
  • 1 teaspoon Ground Cumin Optional if using other spices.
  • to taste Kosher Salt
  • to taste Black Pepper

For the Quinoa and Greens

  • 1 cup Quinoa Main protein source; can use bulgur.
  • 2 cups Vegetable Broth Can use water for lighter flavor.
  • 2 cups Kale Can replace with spinach.

For the Toppings

  • 1/4 cup Pumpkin Seeds Sunflower seeds are a good alternative.
  • 1 medium Avocado Lends creaminess and healthy fats.
  • 1/4 cup Chopped Fresh Parsley Cilantro can also work.

For the Golden Tahini Dressing

  • 1/4 cup Tahini Peanut butter or almond butter may be used.
  • 2 tablespoons Sherry Vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Maple Syrup Agave nectar can be an alternative.
  • 1 tablespoon Chili Garlic Sauce Substitute with Sriracha per preference.
  • 1/2 teaspoon Curry Powder Optional based on flavor preference.
  • 1/2 teaspoon Ground Turmeric Can be omitted if not a fan.

Instructions
 

Instructions

  • Preheat oven to 425°F for perfect roasting.
  • Toss cauliflower and carrots with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper on a baking sheet.
  • Roast veggies for 25-30 minutes, tossing halfway.
  • While veggies roast, combine quinoa and vegetable broth in a saucepan, bring to boil, reduce heat, cover, and simmer for about 15 minutes.
  • Once quinoa is done, stir in chopped kale and a tablespoon of olive oil.
  • Whisk together tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt.
  • Assemble by dividing quinoa and kale among bowls, topping with roasted veggies, avocado, and dressing.
  • Top with pumpkin seeds and parsley.

Notes

For extra zing, squeeze fresh lemon juice before serving. Store leftovers separately for freshness.
Keyword anti-inflammatory, harvest bowl, healthy, meal prep, quinoa, vegetarian